Chicken & Mango Stir Fry
6 boneless skinless chicken thighs
2 teaspoons of grated fresh root ginger
1 garlic clove, crushed
1 small red chile, deseeded
1 large red bell pepper
4 scallions
7 ounces of snow peas
3 1/2 ounces of baby corncobs
1 large ripe, ripe mango
2 tablespoons of sunflower oil
1 tablespoon of light soy sauce
3 tablespoons of rice wine or sherry
1 teaspoon of sesame oil
salt and pepper
snipped chives to garnish
Cut the chicken into long, thin strips and place in a bowl. Mix together the ginger, garlic, and chile, then stir into o the chicken strips to coat them evenly.
Slice the red bell pepper thinly, cutting diagonally. Trim the carrots and slice them diagonally. Cut the snow peas and corncobs in half diagonally. Peel the mango, remove the pit and thinly slice.
Heat the oil in a large skillet or wok over a high heat. Add the chicken and stir fry for 4 - 5 minutes until just turning golden brown. Add the bell pepper and stir fry over a medium heat for 4- 5 minutes to soften.
Add the scallions, snow peas, and corncobs and stir fry for an additional minute.
Mix together the soy sauce, rice wine, or sherry and sesame oil and stir into the wok. Add the mango and stir gently for 1 minute to heat thoroughly.
Adjust the seasoning with salt and pepper to taste and serve immediately, garnished with chives. Serves 4
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