from Taste Buds

(Serves 2)

400g chicken pieces (skinless and boneless)
1 small red onion
1 medium red bell pepper
1 medium green bell pepper
1 medium ripe green mango

1sp  sugar
1/2sp salt
1/2sp black pepper
3sp cornstarch
1sp chili powder

5tbsp fresh tomato puree
2tbsp oyster sauce
2sp honey
4-5tbsp mango juice
2sp balsamic vinegar
1sp sugar

  1. Dice the onion. Cut the red and green pepper into big chunks. Peel and pit the mango, cut it into strips.
  2. Mix the chicken with the marinade ingredients and marinate for around 20 minutes. Mix all the ingredients for the sauce and set aside.
  3. Heat oil in a wok. Add the onion and peppers. Stir-fry the onions until they are translucent and the peppers are a bit soft. Let the vegetables char a bit. Remove from the wok and keep aside.
  4. Heat a bit more oil in the same wok. Add the marinated chicken pieces along with the marinade. Add the mango strips. Cook on medium-high heat, with frequent stirring, until the chicken slightly browns and the mango becomes soft and sticky. The oil will start coming out.
  5. Cover and simmer for 5 minutes on low-medium heat to let the oil and juices out.
  6. Add the sauce and stir well to coat the chicken with the sauce. Cook on medium heat until the chicken is well cooked.
  7. Add the stir-fried peppers and onion. Give a good toss to mix everything well. Check the seasoning and serve with steaming rice.