Szechuan Chicken and Mango

1 pound boneless chicken, sliced into 1/2 inch strips
1 egg white
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cornstarch
1 garlic clove, minced
1 tablespoon ginger, minced
1 green pepper, julienne
1 jalapeno, minced
1 mango, peel and cut into 1/4 inch slices
4 whole dried Szechuan peppers
1 whole scallion, whites sliced, greens julienned for garnish
1 tablespoon Hoisin
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 tablespoons canola oil

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 hoisin, 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.

Plate and garnish with scallion greens and fresh cilantro.

Recipe and video provided courtesy of HolidayKitchen.tv.