Pour cornstarch into a bowl, season with 1/4 tsp of salt and 1/4 tsp of ground pepper, whisk together. Dredge chicken in the cornstarch, set aside.
Heat a large skillet at medium-high heat with 1 Tbs of olive oil, saute garlic and ginger. Add 2 cups of mango nectar, bring to a boil, reduce heat and let simmer till it reduces in half.
While the mango is reducing, heat skillet at medium-high heat with vegetable oil, just enough to coat the pan. Fry chicken until fully cooked and golden. Drain on plate with paper towel and set aside.
Once the sauce has reduced add 1 tsp of soy sauce, 1/4 salt, edamame, green onion, carrots and chicken. Combine well together and let simmer for 5 minutes.
While the chicken simmers you can fry, in same oil as the chicken, the egg roll shell strips until crisp.
Serve chicken over bed of rice, crumble strips and sprinkle over chicken.
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