Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into three 4 inch pieces. | 2. Seed, core and cut peppers into 1-inch pieces. | 3. Slice onions into 1 1/2-inch lengths. | 4. Peel and pit mangoes and cut into 2/3-inch pieces. | 5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste. | 6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside. | 7. Transfer to plate. | 8. Add remaining oil to wok; stir-fry peppers for 2 minutes. | 9. Stir in ginger, cook for 30 seconds. | 10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot. | 11. Stir in onions and mango. | 12. Sprinkle with cashews (if using). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
red pepper	1			1.25	0.2753	0.0584	0.0138
yellow pepper	1			-	-	-	-
green pepper	1			29.8	6.9136	1.2814	0.2533
green onion	3			57.51	12.2262	2.0661	1.0011
mango	2			198.0	49.434	2.7060000000000004	1.254
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
rice vinegar	2	tablespoons		-	-	-	-
curry paste	4	teaspoons		-	-	-	-
cornstarch	4	teaspoons		40.64	9.7355	0.0277	0.0053
vegetable oil	4	teaspoons		156.3093	0.0	0.0	18.1333
gingerroot	1	tablespoon	minced	-	-	-	-
cashew	1/4	cup		-	-	-	-

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