xiaoxl/recipe_data huggingface dataset:
Kofte & Chorizo Stew (Moroccan)


Ingredients:
onion, red chili peppers, chile, ground cumin, ground cloves, cloves, coriander leaves, egg, sausage, olive oil, harissa, chopped tomatoes, ground cinnamon, cinnamon stick

Directions:
To make the Kefta (meatballs]: Add the mince to a bowl and kneed through. Then add onion, chilli, spices and the chopped coriander leaves, mix together well.
Add the egg and season well, then combine everything with clean hands.
Form into small meatballs, any size you prefer but about an inch works well.
To make the stew: Fry the meatballs and chopped chorizo in a large frying pan with  a little oil until browned all over (you may need to do this in batches]. Scoop out and set aside.
Add the harissa paste to the pan and cook for a minute.
Add the tomatoes and chicken stock then stir in the cinnamon. Simmer for about 15 minutes.
Now you can return the meatballs and chorizo to the pan and simmer everything for another 20 minutes, until cooked.
Stir through the rest of the coriander to finish.
The sauce should thicken slightly once served.
Our Arab Breakfast (With Gluten Free Option)


Ingredients:
water, heavy cream, white sugar, cardamom pods, olive oil, halloumi cheese, all-purpose flour, lemon, butter, feta cheese

Directions:
Heat water & cardamom pods covered in a pot until boiling.
Drop in tea bags and simmer covered for about 1 1/2 minutes add sugar to taste along with the cream and keep simmering and adjusting cream to your desired amount not worrying about the fat content, only the taste :] This is called breakfast tea or you could use, Recipe #286617. Serve in regular tea cup/mugs.
Now slice the haloumi cheese into thick slices and rinse with water. Do not dry.
Place the flour on a flat surface and dip each piece of haloumi cheese to coat all sides in a light fashion. You may use just half the package.
Heat the olive oil on medium high and fry cheese slices until lightly golden reducing the heat as needed.
Remove to a plate and place halved lemon around it to squeeze on top while eating.
Place butter, cheeses, gourmet olives, hummus drizzled with some extra virgin olive oil, the fruits (lovely sprinkled with orange blossom water & sugar if needed if wished] on their own plates or in bowls.
Lay this all out on a low table or blanket/newspapers on the floor. This is both traditional and Islamic to sit on the floor while eating.
Lay out spoons for the fruit and heat the bread until warm with your preferred method just before serving.
Scoop up cheeses etc in bread pulled in half. (That's the way to do it traditionally] I serve rice crackers to as we are gluten free.
Irish Cream Chocolate Cheesecake
Category: desserts
By Elaine

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

Ingredients:
1 ½ cups chocolate cookie crumbs
⅓ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
¼ cup butter
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3  eggs
½ cup sour cream
¼ cup Irish cream liqueur

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C). In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan.  Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 9 hrs 20 mins
Yields: 1 9-inch Springform Pan

Calories: 457.3
Fat: 29.2 g
Saturated fat: 17.3 g
Carbohydrates: 42.4 g
Sugars: 30.7 g
Dietary fiber: 1.9 g
Protein: 8.1 g
Cholesterol: 122.8 mg
Sodium: 298.1 mg
S'more Puffs


Ingredients:
"marshmallows"

Directions:
Place crackers on baking sheet. Top each with 1 milk chocolate kiss and 1 marshmallow half, cut side down.
Bake at 350° for 8 minutes or just until marshmallows begin to melt. Let cool on a wire rack 5 minutes.
Acorn Squash With Cranberry Apple Stuffing


Ingredients:
acorn squash, boiling water, apples, dried cranberries, cinnamon

Directions:
Cut squash in half and with a spoon, remove pulp and seeds.
In a large pyrex baking dish place squash cut-side down.
Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness].
Place dish in oven and bake squash for 30 minutes at 350 degrees.
In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
Remove squash from the oven after the 30 minutes.
Turn halves over and stuff center of each squash half with apple mixture.
Return to oven and bake for 30-35 minutes (or longer] until squash and apples are tender.
Cooked Oatmeal Scones


Ingredients:
butter, honey, oatmeal, milk, whole wheat flour, baking powder, salt

Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
Mix in the milk, half at a time.
Mix the flour, baking powder, and salt.
You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
Mix the flour into the oatmeal.
If the mixture seems too moist, add a little more flour.
(This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.] Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
Vegetable Dill Dip
Category: appetizers-and-snacks
By Bethany Bambenek

Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.

Ingredients:
1 cup sour cream
1 cup mayonnaise
1 tablespoon dried dill weed
1 tablespoon minced onion
1 tablespoon dried parsley
1 teaspoon Beau Monde ™ seasoning

Directions:
Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 2 cups

Calories: 130.5
Fat: 13.9 g
Saturated fat: 3.5 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 11.5 mg
Sodium: 116.9 mg
Tater Tot Hotdish


Ingredients:
ground beef, onion, water, whole kernel corn, mushrooms, cheddar cheese

Directions:
1. Season and Brown the burger with 1 large onion -- chopped.
2. Then in a bowl combine the cream of chicken, cream of potato and tomato soup -- then add one and half cup of water and mix well.
3. Then in the same bowl add cooked burger, 1 bag of cheese, beans, corn, and mushrooms. Then mix.
4. Place mixture in a casserole dish and top with tator tots.
5. Pre-heat oven to  375 degrees and bake for 1 hour. or until tater tots are done and crispy.
6. The last 5 minutes uncover and top with the last bag of cheese and then time to eat.
7. salt and pepper to taste.
8. Enjoy!
Loquat Crumble
Category: desserts
By Kristen Schirmer

We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit.

Ingredients:
8 cups fresh loquats
lemon, juiced
1 cup sugar
¼ cup cornstarch
cooking spray
1 cup all-purpose flour
1 cup packed light brown sugar
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
7 tablespoons cold butter, cut into small pieces

Directions:
Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often. Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool. Preheat the oven to 400 degrees F (200 degrees C). Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling. Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 436
Fat: 10.6 g
Saturated fat: 6.5 g
Carbohydrates: 87.2 g
Sugars: 51.7 g
Dietary fiber: 3.7 g
Protein: 2.6 g
Cholesterol: 26.7 mg
Sodium: 118.2 mg
Fantastic Bread Pudding


Ingredients:
milk, eggs, margarine, cinnamon, sugar, vanilla, salt, raisins, water, cornstarch, salt, vanilla, sugar, margarine

Directions:
Mix in a large saucepan the milk, sugar, 5 eggs, vanilla, margarine, salt, cinnamon and raisins (optional].  Heat until margarine is melted.  Pour over 1 1/2 loaves of bread that has been torn into small pieces and placed in 13x9 inch baking dish.  Place a pan of water below bread pudding in oven.  Bake for 40 to 45 minutes at 350 degrees.
Cook the sauce ingredients in medium saucepan; until thick.  Pour over bread mixture after it has been baked.
Kobe Roux Beefy Burger Powder


Ingredients:
white pepper, onion powder, garlic powder, shiitake mushrooms, sea salt, ground celery seed

Directions:
Combine all ingredients and store in an airtight jar in a cool dark place., sprinkle on raw burgers liberally 10 mins prior to grilling.
Spicy Spanish-Style Rice
Category: side-dish
By Chef John

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Ingredients:
1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste  (Optional)
2 ¼ cups chicken stock
½ cup tomato sauce

Directions:
Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute. Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 193.6
Fat: 2.1 g
Saturated fat: 1.1 g
Carbohydrates: 39.1 g
Sugars: 1.1 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 4 mg
Sodium: 435.5 mg
Dads Spectacular Waffles


Ingredients:
1% low-fat milk, nonfat milk, canola oil, butter, egg, banana, cinnamon, honey, vanilla

Directions:
Combine everything in a blender and mix until combined and nuts are crushed.
Heat up waffle iron and grease lightly with nonstick spray.
Cook according to manufacturers directions.
Top with pure maple syrup, butter, fat free whipped cream, fruit or whatever else you want!
Pam's Poached Fish Soup
Category: soups-stews-and-chili
By CookinCrazyPam49

Hearty and delicious soup. You can poach cod, haddock, flounder, and salmon. I love to serve this on a cold winter day. For a stew-like consistency, simmer for longer. You can serve the stew over rice if desired.

Ingredients:
1 tablespoon butter, or more to taste
⅓ cup diced onion
⅓ cup diced celery
⅓ cup diced carrot
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes with Italian herbs
⅓ cup white wine
⅓ cup lemon juice
1 pound tilapia fillets, or more to taste
1 ½ teaspoons dried Italian herbs
salt and ground black pepper to taste

Directions:
Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes. Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 213.1
Fat: 5.1 g
Saturated fat: 2.2 g
Carbohydrates: 9.8 g
Sugars: 5.7 g
Dietary fiber: 1.8 g
Protein: 25.8 g
Cholesterol: 55.3 mg
Sodium: 1449.9 mg
Blue Cheese Dressing


Ingredients:
mayonnaise, onions, garlic, parsley, sour cream, buttermilk, lemon juice, white vinegar, blue cheese, salt, cayenne

Directions:
"Combine and chill for an hour or longer."
Crunchy Chocolate Chip Peanut Butter Snack Bites
Category: trusted-brands-recipes-and-tips
By Kraft Peanut Butter

Combine peanuts and chocolate chips for extra flavour and crunch in this Crunchy Chocolate Chip Peanut Butter Snack Bites recipe. Simple and easy to make, this tasty recipe is sure to become a new family favourite.

Ingredients:
1 cup large flake rolled oats
½ cup KRAFT Crunchy Peanut Butter
¼ cup honey
½ cup salted peanuts, chopped
½ cup BAKER'S Semi-Sweet Chocolate Chips

Directions:
Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min. Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

Prep time: 5 mins
Total time: 40 mins
Yields: 20 (1-inch) balls

Calories: 216.7
Fat: 12 g
Saturated fat: 3.2 g
Carbohydrates: 23.8 g
Sugars: 15.4 g
Dietary fiber: 2.3 g
Protein: 5.3 g
Sodium: 102.6 mg
Full Meal Quesadilla


Ingredients:
flour tortilla, onion, bell pepper, raw mushrooms, butter, cheddar cheese

Directions:
Melt 1 tbsp butter in a 12 inch cast iron pan.
Saute onions, peppers, and mushrooms.
While these cook place tortilla on a plate, spread beans and chicken on one half and top with cheese.
When the veggie in the pan are browned and soft carefully pour them over the cheese.
Put the remaining butter in the pan (optional, this helps brown the tortilla].
Fold the tortilla in half and place in pan.
Heat for about 1 minute on each side.
Cut into 4 wedges and serve with salsa.
Sausage Applesauce Appetizer
Category: appetizers-and-snacks
By Jim Mihalski

This is the most delicious appetizer! It  is always totally consumed! It is originally from Shirley Flint.

Ingredients:
2 pounds Italian sausage
¾ cup packed brown sugar
1 cup chunky applesauce
1  onion, chopped

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces. In a small casserole dish, combine sausage, brown sugar, applesauce, and onion. Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 500.8
Fat: 35.6 g
Saturated fat: 12.8 g
Carbohydrates: 28.6 g
Sugars: 25.9 g
Dietary fiber: 0.6 g
Protein: 16.4 g
Cholesterol: 86.3 mg
Sodium: 837 mg
PM Snack Bars


Ingredients:
creamy peanut butter, molasses, ground flax seeds, bittersweet chocolate

Directions:
Preheat oven to 350°F  Spray a 9-inch square baking pan with nonstick cooking spray.  Place peanut butter in small microwaveable bowl; microwave on LOW (30%] 30 seconds or until peanut butter is melted.  Stir in molasses; cool.
Place egg whites and flax seeds in blender; blend until foamy.  Pour into large bowl.  Add peanut butter mixture; stir until smooth.  Stir in cereal and almonds until cereal is evenly coated.  Press cereal mixture into prepared pan.
Bake 20 to 25 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.  Drizzle melted chocolate over bars.
Tip:  Look for ground flax seeds in large supermarkets or health food stores.  You may also buy whole flax seeds and grind them in a coffee mill or blender.
Breakfast Strata
Category: breakfast-and-brunch
By Robynnsmom

My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.

Ingredients:
1 pound sausage, casings removed
2 cups sliced fresh mushrooms
8  eggs, beaten
10 cups cubed, day-old bread
3 cups whole milk
2 cups shredded Cheddar cheese
1 ½ cups cubed Black Forest ham
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons all-purpose flour
2 tablespoons mustard powder
1 teaspoon salt
2 teaspoons butter, melted
2 teaspoons dried basil

Directions:
Generously grease a 9x13-inch casserole dish. Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish. Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain. Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 599.8
Fat: 37.2 g
Saturated fat: 16.1 g
Carbohydrates: 32 g
Sugars: 7.4 g
Dietary fiber: 2.6 g
Protein: 34.2 g
Cholesterol: 255.6 mg
Sodium: 1738 mg
Marinade for Steak


Ingredients:
olive oil, soy sauce, red wine, tomato sauce, barbecue sauce, garlic cloves, dried herbs, black pepper

Directions:
Combine all ingredients in a non-metallic bowl.
Add steak and spoon over marinade.
Cover and refrigerate several hours or preferably overnight (but even 1/2 hour will do].
When ready to cook remove meat from marinade, pat dry with paper towels and cook as usual.
(I usually fry or barbecue the steak].
Homemade Mustard


Ingredients:
evaporated milk, white vinegar, eggs, flour, dry mustard, salt, sugar

Directions:
In a microwave safe bowl (no less than a  6 cup measure]  mix the evaporated milk,vinigar and eggs.
mix together the flour,mustard,salt and sugar and  add to the wet ingredients.
mix well.
Place in microwave and cook for 2 minutes on high.
Stir or whisk until smooth then place back  into the microwave and cook for another 2 minutes repeat until thickened This will take 3 or 4 times.
1/4 teaspoon curry or cayenne can be added.
pour into hot jars that can be sealed. Once open store in fridge.
Note: My microwave is a 1000 watt and I cook the mixture a total of 4 times which is perfect.
Vegy Lamb Tarkari


Ingredients:
boneless lamb, yogurt, salt, pepper, mustard seeds, black pepper, ginger, gingerroot, red onions, green chili peppers, cumin powder, garam masala powder

Directions:
Cut lamb into 1 inch cubes and merinate overnight with the yogurt and spices mixed.
cut and clean vegetables and keep aside.
In a large pan put oil and sauteed Cumin and onion and chopped green chilli and sliced garlic and crushed ginger and fry till it turns brown.
add lamb and cook in a low heat for 15 minute.
stir occasionally.
then add mixed vegetables and cover it with a lid and let it cook for next 5 minute.
add little water.
add all the spices and salt and stir properly and let it cook for few more minutes.
serve hot with Rice or Bread and enjoy the taste.
Crème De Brie Apple Pinwheels


Ingredients:
flour tortilla, ham, prosciutto, apples, pecans, walnuts

Directions:
Spread honey mustard on entire tortilla.
Spread the Brie on ¾ of tortilla.
Layer with ham slices and top with apples and nuts on same ¾ section of tortilla.
Roll jelly-roll fashion and slice into 1 inch pinwheels.
Ma's Best Cheese Cornbread


Ingredients:
cornmeal, whole wheat flour, baking powder, salt, eggs, milk, cheddar cheese, onion, green chilies, cheddar cheese

Directions:
Spray a 9x13-inch pan and set aside.
Mix all your dry ingredients and set aside, the first 4 listed here.
Beat your eggs in a medium to large bowl and then add the rest of your moist items, the rest.
Gently stir the dry into the moist. It will be a bit lumpy or can.  Do not over mix.
Pour it into your sprayed 9x13-inch pan.
Bake at 350°F for 40-50 minutes or until a pick comes out clean.  Remember it is a moist bread.
If it starts to brown too early cover lay foil over the top for the last 5-10 minutes.
Spicy Rub for Seared Tuna Steaks
Category: seafood
By AlliePeacock

Fragrant, easy-to-make rub for fresh tuna steaks. Bold flavors.

Ingredients:
2 tablespoons olive oil
2 tablespoons grated lemon zest
2 teaspoons ground coriander
1 ¼ teaspoons ground black pepper
1 ½ teaspoons ground ginger
1 teaspoon salt
½ teaspoon ground cinnamon
4 (5 ounce) tuna steaks, about 1 inch thick
1 tablespoon olive oil

Directions:
Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 4 servings

Calories: 253.7
Fat: 11.7 g
Saturated fat: 1.8 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 1.3 g
Protein: 33.4 g
Cholesterol: 64.1 mg
Sodium: 634.5 mg
Malaysian Mango Chicken Curry
Category: world-cuisine
By Tom Flannery

This Malaysian inspired mango dish always has people wanting more.

Ingredients:
1 tablespoon vegetable oil
½ pound skinless, boneless chicken breast, cubed
½ cup chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 ½ tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
½  onion, diced
1  green bell pepper, sliced
1  red bell pepper, sliced
2 teaspoons minced fresh ginger root
1  mango, peeled and cubed

Directions:
Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside. Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 360.9
Fat: 9.1 g
Saturated fat: 1.6 g
Carbohydrates: 42 g
Sugars: 30.5 g
Dietary fiber: 5 g
Protein: 29 g
Cholesterol: 66.1 mg
Sodium: 707.9 mg