I’ve stressed some posts ago that the best way to a man’s heart is through his stomach. This is another attempt to prove that the saying is true. Yesterday, I cooked a popular dish from his other home, Singapore. Yes, though coming from the Hainan region of China, this dish is most popular as a Singapore specialty.The e is however, a big difference with the Singaporean version and its ubiquitous ginger-garlic chilli sauce, as its Hainanese counterpart; black pepper crab and chilli crab in many Chinese seafood stalls.
Normally, the recipe is for a whole chicken but I used breasts instead. Since we are cutting down on fat, I removed the skin before serving the meat. I used a lot of green and red chillies to hubby’s delight.
The kids also enjoy this dish a lot. The taste resembles a childhood favorite of mine as well. Arroz caldo (Filipino congee) sans the egg.
As if it isn’t enough yet, I packed him a bentou of it for work today.
A colorful dish that’s healthy and delicious, what more can I ask for? That I get the chance to eat mangoes more often. 😉 What I consider at home as a regular fruit is exotic here, costs more and is seldom in the market. 🙁 These are the reasons why I’m grateful when I get ahold of them. Got this here, made very little adjustments but it’s just me.
nonstick cooking spray
1 pound boneless, skinless chicken breasts, cut into bite-size chunks
¼ cup pineapple juice
3 tablespoons low-sodium soy sauce
¼ teaspoon ground ginger
1 red bell pepper, cut
2 mangos, pitted and cut
¼ cup toasted, slivered almonds
ground black pepper to taste
2 cups cooked brown rice
1. Spray a large wok or skillet with nonstick cooking spray.
2. Sauté chicken over medium-high heat until cooked through, about 10 minutes.
3. In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.
4. Cook and stir for about 5 minutes until peppers are crisp-tender.
5. Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.
6. Serve each cup of stir-fry over ½ cup of rice.