Stir-Fried Chicken with Mango and Peppers
Chicken, green bell pepper and cider vinegar come together in this Malaysian dish, fragrant with star anise and ginger and cooked in a pan. Finish with pecans and cilantro.
55 min · Serves 2 · Medium
Ingredients
Chicken and marinade
Sauce
Method
Start cooking mode- Prep 40 min · Cook 15 min · 55 min total
- medium
- 1
Mix the marinade ingredients in a bowl. Put the raw chicken in and let it sit for half an hour.
- 2
Mix the sauce ingredients in another bowl and put aside. Break off the star arms of the anise and throw away the middle.
- 3
Carefully press between your fingers until you hear a crack. In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
- 4
Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque. Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
- 5
Put in the sauce ingredients and stir to mix until it thickens a bit. It should take about another minute.
- 6
Add the mango slices and mix gently until they're warmed through. Garnish with the pecans and cilantro and serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
