You could call this recipe serendipity. I’m usually planning our menu and grocery list early Tuesday morning, flipping through food magazines, recipes I’ve bookmarked throughout the week, and simply googling based on what ingredients we already have on hand. Lucky me when this delicious recipe popped up in my reader at that very moment. I had no choice but to include it in our menu that week. I wasn’t disappointed, either. It was almost like eating dessert. A sweet and sticky fruit salad with chicken. Next time, I think some quickly braised bok choy would add a delightful bit of vegetation to the dish. Or as Lisa recommends, adding chopped onion would be nice addition to the already robust flavors. 3/4 lb boneless, skinless chicken breast, cut into ½ inch cubes Sauce 1/3 cup chicken broth 1 tablespoon fresh lemon juice 2 teaspoons rice wine 2 teaspoons sesame oil 1 teaspoon sugar 2 teaspoons vegetable oil 2 cloves garlic, minced 1/2 teaspoon red chili flakes (more or less to taste) 1 teaspoons cornstarch, dissolved in 1 tablespoon water 1 mango, peeled, pitted and cut into cubes 1/3 cup chopped macadamia nuts To make the sauce, add all of the ingredients together and stir well. Set aside. Place a wok or stir fry pan on high heat until hot. Add the oil and swirl around. Add the chicken and stir until it is no longer pink in the center. Add the garlic and red pepper flakes and cook for 30 seconds. Add the sauce along with the cornstarch with water. Continue to stir and the sauce will thicken. Add the mango and stir. Transfer to a large bowl and sprinkle the macadamia nuts on top. Serve immediately.
