This Malaysian-inspired mango chicken curry dish always has people wanting more.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2
Ingredients
- 1 tablespoon vegetable oil
- ½ pound skinless, boneless chicken breast, cubed
- ½ cup chicken stock
- 1 ½ tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 1 tablespoon cornstarch
- 1 teaspoon curry powder
- ½ onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 teaspoons minced fresh ginger root
- 1 mango, peeled and cubed
Steps
- Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
- Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
- Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
- Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.