Ingredients
1 tbsp unsalted butter
1 tbsp oil
750 g chicken thighs, cut into small cubes
1 onion (small)
2 garlic cloves
1 tsp grated ginger
⅔ cup chicken broth
2 tbsp honey
2 tbsp soy sauce
1 tbsp white vinegar
¼ tsp red chilli flakes
1 small capsicum, thinly sliced
1 cup mango, diced
1 tbsp cornstarch, dissolved in 2 tbsp of water
Salt & Pepper to taste
Method
1
Heat Butter and oil in a non-stick frypan.
2
Add chicken and season with salt and pepper. Cook until golden brown. The chicken does not need to be to be fully cooked at at this stage.
3
Add onion and garlic and saute for 1-2 mins.
4
Add capsicum strips and half the mangoes and let it simmer for 1-2 mins.
5
Dissolve cornflour in 2 tbsp of water. Pour the dissolved cornflour and continue cooking uncovered until the desired consistency.
6
Mix in the remaining mangoes and garnish with green shallots, if desired.
Ingredients
Ingredients
1 tbsp unsalted butter
1 tbsp oil
750 g chicken thighs, cut into small cubes
1 onion (small)
2 garlic cloves
1 tsp grated ginger
⅔ cup chicken broth
2 tbsp honey
2 tbsp soy sauce
1 tbsp white vinegar
¼ tsp red chilli flakes
1 small capsicum, thinly sliced
1 cup mango, diced
1 tbsp cornstarch, dissolved in 2 tbsp of water
Salt & Pepper to taste
