Here’s a recipe that I’ve been making since 1997 (originally found in a Canadian Living magazine). I’ve changed it up over time and this is what it looks like now:

Singapore Chicken

4 boneless skinless chicken breasts
1 each sweet green, yellow, red pepper (thinly sliced)
4 tsp vegetable oil
1 tblsp minced ginger root
1-1/3 cup chicken stock
4 tblsp each of soy sauce & apple cider vinegar
8 tblsp each of “Patak’s Original” curry paste (I will sometimes substitute 4 tblsp with hot to kick it up)
4-6 tblsp cornstarch
2 cans of mango
3 green onions (chopped into small pieces)
1/4 cup unsalted cashews

1. Cut chicken into 3/4″ pieces. Add oil to pan and stirfry chicken until done. Remove from pan & set aside.

2. In a small bowl, whisk together chicken stock, soy sauce, cider vinegar, curry paste, & cornstarch.

Beautiful colours

3. Stirfry peppers for 1-1/2 minutes, stir in ginger and cook for 30 seconds. Add stock mixture, green onions, chicken, and mango (juice included). Cook, stirring until thickened.

Add juice and all

Bubbling away….smells yummy!

4. Sprinkle with cashews which have been roasted in 350F oven for 3 minutes.

Finishing touch with cashews….trust me. It’s not the same without them!

Supper time!!

I was wondering why it didn’t look as colourful as usual…..then I looked back at the photos and realized I’d used what peppers were in the fridge. Orange- not the usual red. Same taste but not as visually interesting. It all ends up in the belly though 😉
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Note: Secret ingredient “Patak’s Original” curry paste can be purchased at most grocery stores in the same aisle as soy sauce.

Secret ingredient

Another good thing about this tasty recipe…..it doesn’t take long 🙂

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