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1
Prepare rice as package directs.
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2
While rice is cooking, begin to prepare the sauce.
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3
To a 2 quart sauce pot over a medium heat, add nectarine pieces and a scant amount of water. Just enough water to stop fruit from sticking to bottom as it heats. Allow the fruit to break down, stirring occasionally.
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4
The nectarine will take some time to break down, so while it's busy doing its thing, heat small amount of vegetable oil in a frying pan.
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5
Mix flour, cornstarch, salt, egg and water in a bowl until smooth. Stir in chicken pieces until they are well coated in batter.
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6
Add chicken, piece by piece, to frying pan and allow to cook until lightly brown on both sides.
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7
Remove chicken to paper towel to drain.
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8
Back to the nectarine, which should be breaking down by now. When fruit mashes easily beneath spoon, (like an over boiled potato), mash the fruit to create a pulpy puree.
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9
Measure nectarine puree, add enough water to make a full cup. Return to sauce pot.
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10
To the nectarine puree, add carrots, green onion, garlic, ginger, vinegar, soy sauce, brown sugar, and a dash of salt and pepper. Stir, cover and allow to cook over medium heat until carrots are crisp-tender.
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11
Add chicken and mango pieces. Stir to coat and allow to cook for a minute or so, just to reheat the chicken but long enough not let the mango break apart.
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12
Serve over rice and top with chow mien noodles.
