Recipe Intro From feedfeed
As published in Stir-Frying to the Sky’s Edge by Grace Young.
Prep time 5 minutes
Cook time 10 minutes
Yield: Serves or Makes 2-4
In a medium bowl combine the chicken, soy sauce, salt, and pepper. In a small bowl combine the mango chutney, dark soy sauce, and scotch bonnet peppers.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the ginger, garlic, and onions and stir-fry 30 seconds or until the onions have just wilted. Push the onion mixture to the side of the wok, swirl in the remaining 1 tablespoon oil, and carefully add the chicken and spread evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until the chicken is browned on all sides but not cooked through. Add the mango chutney mixture and stir-fry 1 to 2 minutes or until the chicken is just cooked through. Stir in the cilantro. Serves 2 to 3 as a main dish with rice or 4 as part of a multi-course meal.