Ingredients:

  • 1 lb boneless chicken, sliced into ½ inch strips
  • 1 egg white
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp corn starch
  • 1 garlic clove, minced
  • 1 tbsp ginger, minced
  • 1 green pepper, julienne
  • 1 jalapeno, minced
  • 1 mango, peel and cut into ¼ in slices
  • 4 whole dried Szechuan peppers
  • 1 whole scallion, whites sliced, greens julienned for garnish
  • 1 tbsp Hoisin
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 tbsp canola oil

 

Cooking Instructions:

  1. Add the egg white to a bowl and season with salt and pepper.
  2. Add sliced chicken and sprinkle with corn starch and reserve.
  3. To make the sauce to a bowl add hosin, rice wine vinegar, soy sauce, sesame oil, and honey.
  4. Now pre-heat your wok and add a good amount of oil and add the whole dried Szechuan peppers.
  5. Next add the garlic, ginger, jalapeno, and green pepper and sauté for about 30 seconds.
  6. Make a hole in the middle and pour in the chicken and cook for about 2 minutes.
  7. Now add the mango, just heat it through and add the sliced scallion whites.
  8. Finally pour in the sauce and let it come to a simmer, it will thicken.
  9. Plate and garnish with scallion greens and fresh cilantro.