Add the rice and water to a medium size saucepan and bring to a boil over medium-high heat. Cover pan tightly and reduce heat to low. Cook on low for 10 minutes (DO NOT REMOVE THE LID) then turn off the heat and let rest 15 minutes (Once again, DO NOT REMOVE THE LID).
Place the chicken and cornstarch in a bowl and toss to coat, set aside for 10 minutes.
Heat the oil in a wok or large nonstick skillet over high heat. When oil is hot add the chicken and stir-fry until chicken is cooked through, 6 to 8 minutes. Transfer the cooked chicken to a plate and set aside.
Add the serrano pepper and bell pepper to the pan and cook, stirring often, for about 2 minutes.
Add the garlic, ginger, and mango to the pan then cook, while stirring, for about 1 minute.
Add the soy sauce, vinegar, crushed red pepper, and the chicken into the pan then stir and cook until sauce begins to thicken, about 2 more minutes.
Take the pan off the heat then stir in the peanuts and season with salt & pepper to taste.
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