How to Make Szechuan Chicken and Mango

Szechuan Style Chicken and Mango

Let’s start by separating an egg. Take the white and put it on the bowl. Season it with salt and pepper. Then slice your chicken about half an inch think. Add it to the white, sprinkle it with a little cornstarch and reserve.

Then, you are going to mince the garlic, the ginger, julienne green pepper, and minced the jalapeño. Then peel a fresh mango, remove the pit and cut it in to quarter an inch thick slices.

Finally, prepare the sauce. A table spoon of hoisin, two tablespoons of rice wine vinegar, 2 tablespoons of soy sauce, a tablespoon of sesame oil, and a table spoon of honey.

Now, preheat your wok. And if you don’t have one, no sweat, a large skillet would do. Add two tablespoons of canola and get it nice and hot. Then add a few holes Szechuan peppers about 3 to 5 and in rapid succession, add your garlic, ginger and your jalapeno. Then add the peppers, cook them for about 30 seconds, you just want to soften them up. Then make a hole in the middle and pour in the chicken. Cook that for about two minutes. Then the mango, just cook it until it seeded though and the scallion whites.

Finish by pouring in the sauce and let it come to a simmer and it will thicken. Then pour it into a serving bowl and top it with the scallion green and chopped cilantro.

Szechuan Style Chicken and Mango.

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