This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.

Ingredients

2 serv.

Chicken and Marinade
lb boneless skinless chicken breast, sliced↗1⁄4
teaspoons soy sauce↗1 1⁄2
teaspoon salt↗1⁄4
pinch pepper↗1
teaspoon cornstarch↗1
Sauce
teaspoons cider vinegar↗2
teaspoons ketchup↗1 1⁄2
teaspoons sugar↗1 1⁄2
tablespoons water↗2
star anise1
tablespoon canola oil↗1
green bell pepper, sliced1
red bell pepper, sliced↗1
tablespoon fresh grated ginger1
teaspoon chopped fresh garlic1
large shallot, chopped↗1
large mangoes, peeled,pitted,thinly sliced2
cup toasted pecan halves↗1⁄2
sprigs cilantro↗2

Step-by-step instructions

1
Mix the marinade ingredients in a bowl.
2
Put the raw chicken in and let it sit for half an hour.
3
Mix the sauce ingredients in another bowl and put aside.
4
Break off the star arms of the anise and throw away the middle.
5
Carefully press between your fingers until you hear a crack.
6
In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
7
Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
8
Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
9
Put in the sauce ingredients and stir to mix until it thickens a bit.
10
It should take about another minute.
11
Add the mango slices and mix gently until they're warmed through.
12
Garnish with the pecans and cilantro and serve immediately.

Source: food.com

Original recipe ↗

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