Dish of Chicken Stir Fry with Peppers & Mango
(click to enlarge)

Chicken with Peppers, Mango


Tanzania
Serves:
Effort:
Sched:
DoAhead:  		 3 main
**
1 hr
Yes		 This delicious main dish seems at first glance rather Chinese, but important features are African. Stir fries are very popular in Tanzania today. See also Comments.

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cl
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T
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cl
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c
t
t
T
t
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T
T
Chicken Meat (1)  
-- Marinade
Garlic
Oyster Sauce (2)
Soy Sauce
Salt
-- Vegies
Bell Pepper mix (3)
Garlic
Ginger Root
Cabbage
Carrot
Scallion
Mango, ripe
-- Seasonings
Cashews, raw
Pepper, black
Salt
Soy Sauce
Chili Flake (4)
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Oil
Oil (more)
PREP   -   (40+ min - 30 min work)
  1. Cut CHICKEN into strips, 1/4 inch thick, around 3/4 inch wide, and up 2-1/2 inches long, or however works with your Chicken.
  2. Crush 3 cl GARLIC to paste. Massage all Marinade items into the Chicken. Set aside for at least 30 minutes.
  3. Blast BELL PEPPERS black with your Kitchen Torch and brush off skins under running water (see Note-3).
  4. Cap and core Bell Peppers and cut into strips about 1/2 inch wide up to 2-1/2 inches long.
  5. Crush 3 cl GARLIC and chop fine. Slice GINGER very thin, then cut slices into threads. Mix
  6. Shred CABBAGE. Measure is after shredding. Peel Carrot and cut into juliennes about 2-1/2 inches long. I use a julienning vegetable peeler. Mix.
  7. Slice white part of SCALLION fairly thin diagonally. Cut the green part crosswise 1/8 inch wide. Mix White part with Cabbage and keep Green part separate.
  8. Peel MANGO and cut lengthwise into strips about 1/4 inch wide.
  9. Dry pan toast RAW CASHEWS tumbling well. They will have brown spots, and be very different in flavor and texture than commercially roasted Cashews.
RUN   -   (20 min)
  1. In a wok or spacious sauté pan, heat 1 T Oil and fry Chicken , tossing over high heat until it has completely lost its raw color, all exuded liquid has evaporated, and it's cooked through, about 5 minutes. Remove Chicken and set aside.
  2. Add 1 T Oil to the pan. Reheat over high flame and stir in Garlic mix for a few seconds but no browning. Stir in Bell Peppers and Cabbage mix. Fry stirring for a few seconds.
  3. Stir in Soy Sauce, Pepper, and Salt. Fry stirring over fairly high heat for another minute.
  4. Stir in Chicken and Chili Flake. Fry stirring until Chicken is well warmed. Don't overcook, Bell Peppers should still be fairly crisp.
  5. Serve hot, garnished with Cashews and Scallion Greens. Accompany with Rice (Egyptian or Jasmine).
NOTES:

  1. Chicken:

      Weight is skinless and boneless. I always use Thigh / Leg Meat, which doesn't slice as nicely as breast, but is much closer to African chicken than the cardboard breast meat we get here in North America.

  2. Oyster Sauce:

      Definitely a Chinese influence, but you can substitute Honey if you don't have Oyster Sauce. For details see our Oyster Sauce page.

  3. Bell Peppers:

      Preferably a mix of Green, Red and Yellow. The pattern recipe did not call for them to be skinned, but this gives a more pleasant texture, especially if any of the dish will be reheated. With the Kitchen Torch it takes just a few minutes.

  4. Chili Flake:

      Here is where you control the heat. For me, 1 teaspoon of Indian Khandella or Reshampatti is just right, but if you are chili adverse, Korean Flake will be much less hot, or even Aleppo. For details see our Chili Powder & Flake page.

  5. Comments:

      Tanzanian cuisine reflects influences from coastal regions of Asia, but interpreted in an African way. This delicious stir fry includes a lot more Chicken vs. Vegetables than would be the case in Asia, and Carrots, Mango, and Cashews are also very African ingredients. Tanzania is the largest exporter of Cashews in Africa. The pattern recipe was by a 4th generation Indian Tanzanian.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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