Vietnamese “Thit Ga Voi Xoai”
1 lb boneless chicken, diced
1 large carrot, cut in matchsticks
1/2 sweet red pepper, cut in strips to match the carrot
1/2 green pepper, cut in strips
4 oz bamboo shoots
1 large mango, diced and cut in thin strips
4 T vegetable oil
1/2 t baking soda
1 T sugar
1 egg white, lightly beaten
1 T cornstarch
1 t sugar
1 T light soy sauce
1 T oyster sauce
1 T toasted sesame oil
1 T rice wine
1/2 T cornstarch, mixed with a little water
Mix the marinade ingredients and stir in the chicken. Let marinate for 30 minutes.
Heat oil in a wok and stir-fry the chicken for a couple of minutes. Remove and drain. Add the carrot, peppers, mango, and bamboo shoots and fry in batches. Remove and drain.
Rinse and dry the wok, then add the chicken and vegetables and all sauce ingredients except cornstarch paste. Stir fry briefly, then stir in the paste and cook until thick.