Ingredients:
2 tablespoons vegetable oil
1 small red onions, sliced on the bias ( or 1/2 cup)
1 cup sliced mushrooms
1 cup thinly sliced carrots
1/3 cup scallions, sliced 1/2 inch long
1 cup thinly sliced celery
1 cup thinly sliced red bell peppers
1 1/2 lbs bite sized chunks chicken meat
1 teaspoon salt
3/4 cup diced mangoes
1 (5 ounce) cans sliced water chestnuts, drained
1/2 cup sweet and sour sauce
Directions:
In a large skillet, heat the vegetable oil until hot.
Add onion and saute for 1 minute.
Add the mushrooms, carrots, scallions, celery, and bell pepper.
Saute for 3 minutes.
Add the chicken and salt, cook for 6-8 minutes until the chicken is done, no pink juices.
Add the mango, water chestnuts and Sweet and Sour Sauce.
Continue to cook for 1 minute until hot.
Serve over rice.
TIP:.
If you would like this dish juicier so it soaks into the rice, use more than 1/2 cup of the Sweet and Sour Sauce.
Or, make extra sauce and serve it as a dip for fresh vegetables or chicken fingers.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.