Peruvian Mango Chicken Stir-Fry

Ingredients:

• 3 boneless chicken breasts sliced into strips or chunks
• 2  tbsp. soy sauce
• 3 ripe mangoes (2 more for sauce below)
• 1 thumb-size piece ginger, grated
• 2 onions
• 1 red bell pepper, cubed and pre roasted if possible
• 1-2 Tbsp. sherry or mirin
• 2 tbsp. vegetable oil
• optional: 1/4 cup slivered almonds  and one lime to garnish

• MANGO SAUCE:
• Flesh of 2 ripe mangoes
• 2 cloves garlic
• 1/2 tsp. crushed or finely chopped chilli (or dried chilli powder)
• 1-2 Tbsp. chopped fresh chilantro
• 1 tbsp. lime juice
• 1 tbsp. rice vinegar or cider vinegar
• 150ml vegetable stock
• 1/2 to 1 tbsp. white sugar or canderel to taste (depending on sweetness of mangoes)
• 1/2 tsp. ground cumin
• A pinch ground cloves
• Black pepper and salt to taste

Preparation:

1. Place all ‘Mango Sauce’ ingredients in a food processor or blender and blitz to create a smooth mango sauce. It should taste sweet, sour, and spicy. If too sour, add a bit more sugar. If too sweet or too salty, add a squeeze more lime juice. Note that the flavour will taste much milder later when distributed among the other ingredients. Set aside.
2. Place prepared chicken in a bowl and toss with soy sauce. Set aside to marinate. For the mango, scoop out the flesh of 1/2 to 1 mango, slicing it into bite-size cubes. Set aside.
3. Finely slice the onions
4. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the ginger and onion. Stir-fry for 2 minutes, then add the soy-marinated chicken. Stir-fry 2-3 minutes, or until chicken turns opaque on all sides. When wok/pan becomes dry, add the sherry/mirin to keep ingredients frying nicely.
5. Add the red pepper, plus a little of the mango sauce (2 tbsp. at a time, whenever pan becomes dry). Keep stir-frying in this way until chicken is opaque inside when sliced in half (about 3 minutes).
6. Add remaining sauce and stir well. Bring dish to a gentle simmer for 1 minute, before adding the fresh mango cubes. Switch off heat (avoid boiling the sauce – instead simmer gently to preserve the flavour of mango.
7. Taste the dish for flavour and add salt and pepper or more lime if required.

Serving: –

Serve with jasmine rice and garnish with slivered almonds, limes and chopped cilantro or parsley.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

SERVES 2-3