Malaysian Mango Chicken

Ingredients

Stirfry

• 220 gr boneless chicken thigh, cut into bite-size pieces
• 2 tablespoons oil
• 1/2 onion (quartered)
• 1/2 red bell pepper (cut into chunks)
• 1/2 green bell pepper (slivered)
• 1/2 medium ripe green mango (slivered)

Marinade

• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 dashes black pepper
• 1 teaspoon corn starch)

Sauce

• 2-3 tablespoons tomato puree
• 2 tablespoons chili sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A1 Steak sauce
• 1 teaspoon honey
• 2-3 tablespoons mango juice
• 1 teaspoon apple cider vinegar
• Sugar and salt to taste

Instructions

1. Marinate chicken pieces with Marinade ingredients for 10 minutes.
2. Mix the Sauce ingredients in a bowl. Adjust sugar and other Sauce ingredients to your liking. Set sauce mixture aside.
3. Heat up a little oil in a wok, stir-fry onions, red and green bell peppers until fragrant and slightly charred. Dish up and set aside.
4. Heat up 2 tablespoons of oil in a wok, toss in marinated chicken pieces, mango slivers and give it a quick swirl for 1 minute or until the chicken gets a bit sticky on the wok. Cover wok and simmer on medium-high heat for another 2 minutes to draw the mango juice out.
5. Remove wok cover, add in the sauce mixture, stir well and bring it to a quick boil. Cover wok, turn heat to medium-low and let it simmer until the chicken is thoroughly cooked.
6. Toss in items from step 3., stir well, salt and sugar to taste. Dish up and serve with steamed white rice.