Mango Infused Chicken Stir Fry In Gujarati With Raihana's Cuisines

This is a delicious and super fresh stir fry to welcome spring, the flavor of the mango and the heat from the sambal is delicious!
2 lbs chicken breast cut in thin long strips
Chicken Marination:
1 tbsp fresh ginger and garlic
1 tsp chili garlic sauce
1 tsp salt
1 tsp lemon pepper
1.5 tsp of black pepper
Veggie Ing:
2 tbsp olive oil
1 tsp ginger and garlic
8 oz button mushrooms sliced thin
1/2 of a large onion sliced
4 carrots sliced
1/2 of 1 red bell pepper sliced thinly
8 oz of sugar snap peas sliced thinly
1.5 cup coleslaw (thinly sliced cabbage)
5 cups of ribbon pasta cooked (keep on the side)
Sauce Ing:
1 whole alphonso mango peeled
1.5 tbsp of tamarind
2 tbsp soy sauce
3 tbsp worcestershire sauce
2 tbsp cornstarch
1/2 cup chicken stock
1 tsp fresh ginger garlic
1 tbsp chili garlic sauce
Start by cleaning and cutting your chicken add ginger and garlic, salt,
chili garlic sauce, lemon pepper and the black pepper stir fry this until it is completely cooked and the chicken stock completely disappears. Keep this on the side, next prepare the sauce by putting mango, tamarind, soy sauce, worcestershire sauce, cornstarch, ginger, garlic and the chili garlic sauce in a blender and puree the mixture and make sure and give it a taste test and adjust the flavor per your liking and keep it on the side. In a large pot add the olive oil and the ginger and garlic once it cooks a little add the onions and mushrooms let this stir fry until the onion translucent and the mushrooms have some color on them next add the carrots, bell peppers and sugar snap peas and let it sau·té for just 30 seconds, then add the coleslaw and the chicken and mix all the ingredients well. Add the pasta and mix it well lastly add the sauce mixture and stir it really well making sure that the cornstarch is cooked and the pasta gets a little thick. Turn the heat of right away because we don't want to cook this anymore otherwise it will become soft.
Makes enough for 6 people

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