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    Sweet and Sour Chicken with Fresh Mango

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    Sweet and Sour Chicken with Fresh Mango


    • 1 large mango
    • 2tbsp sunflower oil
    • 4 Waitrose chicken breast fillets, cut into 1cm pieces
    • 6 shallots, peeled and chopped
    • 1tsp Barts Fresh Ginger
    • Sweet & Sour Sauce
    • 2tbsp white wine vinegar
    • 4tbsp water
    • 2tbsp each dry sherry,
    • 2tbsp Waitrose Toasted Sesame Oil
    • 1tbsp Amoy Dark Soy Sauce
    • 2tsp Waitrose Golden Granulated Sugar
    • 2 Waitrose Chicken Stock Cubes


    1. Make the sauce by combining the water, sherry, sesame oil, vinegar, soy sauce and sugar. Crumble in the stock cubes.
    2. Remove the skin from the mango and cut the flesh from the stone in long, thin slices, then into 1cm wide strips.
    3. Heat half the sunflower oil in a wok or large frying pan, add the chicken and quickly brown on all sides for 2-3 minutes. Transfer to a warm plate.
    4. Heat the remaining oil, add the shallots and cook for 1-2 minutes until softened. Add the ginger followed by the sauce and the mango.
    5. Bring to the boil and then simmer gently for 3 minutes. Return the chicken to the wok and continue to cook for a further 2-3 minutes until thoroughly cooked. Serve with Basmati rice, cooked according to the instructions on the pack.

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