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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside. | 2. Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1		sliced	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
ginger root	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
mango	1		peeled cubed	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast	1/2	pound	skinless boneless cubed	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
brown sugar	1 1/2	tablespoons		51.3	13.2422	0.0162	0.0
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
onion	1/2		diced	32.0	7.472	0.88	0.08

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.