My favorite restaurant in Atlanta is Penang, which serves Malaysian cuisine. I haven't been back to Atlanta in almost three years but I can still remember the Mango Chicken. I was thrilled to be able to make a close copy.
1/2 to 3/4 pound Boneless Chicken Breast or Pork Loin
1 Red Bell Pepper, julienned
1 cup Carrots, julienned
1 large or 2 small Mangoes
2 TBSP Water
3 TBSP Apple Cider Vinegar
2 TBSP Honey
2 TBSP Ketchup
Oil for frying
Minced Cilantro and Green Onions for Garnish
Slice meat across the grain into thin bite sized strips. Peel mango, but save the peels. Dice what you can off of the mangoes and set aside, also save the big pit. Roll up your sleeves and wash your hands. Over a big cup squeeze the mango juice and pulp off of the mango pits and skins. Then discard the skins and pits. Add the water, vinegar, honey and ketchup to the pulp and combine with a fork or small whisk.
In a wok or large skillet heat, heat oil over medium high heat. When the oil gets hot, add carrots and bell pepper. Heat for a couple of minutes, stirring occasionally. Add chicken or pork. Heat until cooked through. Add mango pulp sauce and heat until bubbly, then let it bubble a about two minutes to thicken, but stir often. Remove from heat and stir in diced mango. Serve with garnish.
For homemade SCD legal Ketchup: SCD Girl and SCD Recipes