Salmon with Lentils

Directions for: Vietnamese Chicken, Mango and Mint Stir-Fry

Ingredients

1 lb(s) boneless skinless chicken breasts

2 Tbsp cornstarch

1 Tbsp soy sauce

tsp pepper

1 mango

3 Tbsp vegetable oil

cup sliced shallots or chopped onion

2 tsp finely chopped hot pepper

2 clove garlic, minced

cup chopped sweet red pepper

1 cup chicken stock

tsp fish sauce

tsp lime juice

tsp granulated sugar

1 cup loosely packed fresh mint leaves

Directions

1. Cut chicken breasts into 1-inch chunks. In bowl, stir together chicken, cornstarch, soy sauce and pepper; let stand for 15 minutes.

2. Meanwhile, peel and cut mango into -inch chunks. Set aside.

3. In shallow Dutch oven or wok, heat oil over medium-high heat; stir-fry shallots until golden, about 3 minutes. Add chicken mixture, hot pepper and garlic; stir-fry for 4 minutes. Stir in mango and red pepper until combined.

4. Add chicken stock, fish sauce, lime juice and sugar; bring to boil and boil, stirring, until slightly thickened, about 2 minutes. Stir in mint.

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