Chinese Trinidadian chicken with mango chutney from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 116) by Grace Young

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Notes about this recipe

  • chawkins on October 24, 2018

    Very good and quite easy, once you got the garlic and ginger minced, the cilantro chopped, the onion and chicken sliced, it came together in no time. I used Trader Joe's mango-ginger chutney and a crushed dried red chile instead of the scotch bonnet.

  • Gio on June 16, 2016

    Pg. 116. We've prepared this recipe three times now and each time we are quite pleased. Plenty of diverse flavors, a satisfying combination of savory, sweet, and spice, and ease of preparation make this a fine recipe for a week night.

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