Mango Ginger Crispy Chicken

1. 1

   Pour cornstarch into a bowl, season with 1/4 tsp of salt and 1/4 tsp of ground pepper, whisk together. Dredge chicken in the cornstarch, set aside.

2. 2

   Heat a large skillet at medium-high heat with 1 Tbs of olive oil, saute garlic and ginger. Add 2 cups of mango nectar, bring to a boil, reduce heat and let simmer till it reduces in half.

3. 3

   While the mango is reducing, heat skillet at medium-high heat with vegetable oil, just enough to coat the pan. Fry chicken until fully cooked and golden. Drain on plate with paper towel and set aside.

4. 4

   Once the sauce has reduced add 1 tsp of soy sauce, 1/4 salt, edamame, green onion, carrots and chicken. Combine well together and let simmer for 5 minutes.

5. 5

   While the chicken simmers you can fry, in same oil as the chicken, the egg roll shell strips until crisp.

6. 6

   Serve chicken over bed of rice, crumble strips and sprinkle over chicken.

7. 7

   Yum-E!

* Per serving · 4 servings · Values may vary.