My favourite mango chicken dish is surprisingly simple and is served at the restaurant, Magic Wok in Markham, ON.  They stir fry pieces of chicken with slices of fresh mango and ginger and serve it in a delicious basket made from deep fried shredded taro.  I’m on the look out for the properly shaped Chinese wire basket/strainers so that I may recreate this restaurant style dish at home.  In the meantime, I make a homestyle chicken and mango stir fry with bell peppers for added crunch and colour.  Feel free to use whatever vegetables you happen to have on hand.

Chicken and Mango Stir Fry Recipe

makes 2 to 3 servings

3 boneless, skinless chicken thighs cut into bite sized pieces

1 large ripe mango cut into wedges/slices or approx. 2 cups frozen mango chunks that have been defrosted (liquid discarded)

1 small onion cut into chunks and separated

1/2 green bell pepper, sliced thinly

1/2 red bell pepper, sliced thinly

2 cloves garlic, finely minced

2 thin slices of ginger cut into strips

1 tbsp corn starch

1 tbsp soy sauce

1/2 tbsp oyster sauce

1 tsp shaoxing wine

1 or 2 dashes of fish sauce (optional)

dashes of ground white pepper to taste

vegetable oil

Marinate the chicken with the corn starch, soy sauce, oyster sauce, shaoxing wine, white pepper, garlic and fish sauce (if using) for at least 1 hour.  Heat a wok over high heat.  Then add enough oil to coat the bottom of the wok.  Swirl it around the wok and when the oil is hot and close to smoking point (do not allow it to smoke or burn), add the onion and ginger.  Stir it frequently until the onions start to soften and the ginger is aromatic, about 10 seconds.  Then add the chicken and stir frequently until it is almost cooked through, about 2 or 3 minutes.  Halfway through, add a few tablespoons of water.  When the water has evaporated, add the green pepper, red pepper, and mango.  Stir gently until the peppers are tender but still crisp and the mango pieces are heated through, about 1 minute.  Do not overcook.  Dish out and serve hot with rice.