Mango Chicken
Mango Chicken is a quick stir-fry that pairs sweet fresh fruit with curry powder, garlic and ginger. The trick is timing: the mango goes in at the very end and cooks for under a minute, so it stays in firm, juicy pieces instead of collapsing into mush. A splash of dry sherry or white wine lifts the browned bits from the pan and makes a light sauce for the rice.
Instructions
Trim any gristle from the chicken fillets and cut the meat into bite-sized pieces.
Set a saucepan or sauté pan over medium high heat and add a few teaspoons of oil. Wait until the oil is hot before adding anything else.
Add the garlic and ginger and stir often. After about a minute, add the chicken. If you have a lot of chicken or a small pan, cook it in batches so the pieces sear instead of steam.
Sprinkle curry powder over the chicken as it cooks. It is ready when no pink remains and every side has light brown scorch marks.
When the chicken is nearly done, add the diced mango and cook for no more than a minute, just long enough to warm it through.
Pour in the sherry or white wine to deglaze the pan and stop the cooking, then turn the heat down.
Serve over cooked rice, such as jasmine rice, and top with grated coconut or ground peanuts if you like.
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