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Thit Ga Voi Xoai
Spicy Chicken with Mangos
This spicy Vietnamese dish can be made as hot or as mild as you like, and is always a big hit.
1lb. corn fed chicken, cubed
1 large carrot
1/2 red sweet bell pepper
1/2green sweet bell pepper
4oz. bamboo shoots
1 large mango, just ripe and firm, cut into chunks
4 Tablespoons of olive oil
1/2 teaspoon of baking soda
1 Tablespoon of sugar
1 egg white, lightly beaten
1 teaspoon of sugar
1 Tablespoon light soy sauce
1 Tablespoon oyster sauce
1 Tablespoon sesame seed oil
1 Tablespoon rice wine
1/2 Tablespoon cornstarch or potato flour mixed with a little water
Hot Pepper Oil to taste
Cayenne Pepper to taste
What to Do:
1) Mix the marinade ingredients thoroughly and mix well with chicken pieces. Leave to marinate for 30 minutes.
2) Trim and peel the carrot; cut into matchstick strips a little less than an inch long. Cut the pepper and bamboo into strips to match the carrots. Cut the mango flesh into small, fairly thin pieces as neatly as possible.
3) Heat the oil in a wok and fry the chicken pieces for 2 minutes. Remove and drain well.
4) Rinse and dry wok. Add the chicken and the vegetables, and stir in all the sauce ingredients except the cornstarch. Stir-fry briefly and add the cornstarch to the sauce to thicken.
5) Serve with rice (I prefer Sticky rice or Basmati) and enjoy!