ak399@cleveland.freenet.edu (Carole A. Resnick) (06/25/91)
Mango-chicken stir fry 2 chicken breasts, skinned and bonned 1/4 c vegetable oil 1 T soy sauce 1/4 c pineapple juice 1 T vinegar 2 T brown sugar 2 T cornstarch 1/4 t ginger 1 green pepper, cut in strips 1/2 c sliced almonds 2 soft mangos, peeled, seeded and sliced 3 c hot cooked brown rice Cut chicken into 1-inch cubes; brown in hot oil in wok. Meanwhile, in small bowl combine soy sauce, pineapple juice, vinegar, brown sugar, cornstarch and ginger. Mix until smooth. Add green pepper and almonds to wok and stir fry until slightly tender. Add soy sauce mixture to wok, stir until thick. Reduce heat and add sliced mangos. Serve immediately over cooked brown rice. Makes 4 servings. From: Fresh approach to mangos- United fresh fruit/veg assoc (p0118) Carole A. Resnick