1 large (about 12 ounces) (340 gm) ripe mango
2 boneless skinless chicken breasts
2" (5 cm) chunk fresh ginger root, peeled & minced
3 cloves garlic, minced
1 medium red pepper, cut into thin slivers
3 tablespoons lime juice (45ml)
2 tablespoons soy sauce (30ml)
1/2 teaspoon hot pepper sauce or equivalent (3ml) grape-seed or peanut oil
3 green onions, sliced thinly diagonally
2 cups (480 gm) hot cooked white rice
Prepare all ingredients in advance.
Peel the mango and cut fruit away from the stone. Cut into cubes.
Combine lime juice, soy sauce, and hot sauce in a small bowl.
Cut chicken breasts into 1" chunks.
Over medium high heat, sauté chicken in minimal amount of oil in a skillet until no longer pink in the middle (about 4 minutes).
Add ginger and garlic - stir-fry one minute and then add the lime mixture and the red pepper. Continue to stir-fry, preventing sticking on bottom of the pan.
Add the mango and carefully cook for 1-2 minutes longer until heated through. Then stir in the onions and serve over hot rice.
Serves two - three adults.