Mango Chicken - Restaurant Style

1. 1

   Wash the rice and cook with a couple pinches of salt.

2. 2

   Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.

3. 3

   Cut the broccoli into bite-size pieces and set aside on it's own.

4. 4

   Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.

5. 5

   Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.

6. 6

   In another small bowl, mix the Tabasco, sugar, and ketchup.

7. 7

   3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.

8. 8

   Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.

9. 9

   Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.

10. 10

    Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.

* Per serving · 4 servings · Values may vary.