Jorge Castillo: Many people don't realize that there are a lot of Cubans of Chinese descent. The Chinese have also influenced Cuban cuisine, giving us fried rice and several types of stir-fry.
Raúl Musibay: This recipe is for a sweet and spicy chicken stir-fry.
Glenn Lindgren: Make sure your mangoes are very ripe! They should be easy to slice.
Jorge Castillo: If you're like Raúl or me, and it's summer, you can just walk out to your backyard and pick a few fresh mangoes right off the tree.
Raúl Musibay: If not, make a trip to your local grocer. Most carry mangoes all year round -- the off-season mangoes come from Mexico and Central America.
A Cuban stir fry with sweet and sour chicken and chunks of ripe mango.
INGREDIENTS:3 tablespoons olive oil
Heat the oil and butter over medium heat in a large skillet. Sauté the onion until translucent. Add the garlic and chicken and continue sautéing, stirring constantly until the chicken is lightly browned.
Add the brown sugar, mango, ginger, cumin, and red pepper flakes. Cover and simmer for five to 10 minutes over medium-low heat. Toss in the cilantro during the last two minutes.
Serve hot over rice.
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