3 lbs chicken breast
1 t ginger, grated
4 cloves garlic, minced
1 c chicken broth
1/4 t salt
1/8 t pepper
1 mango, peeled & diced
1 4 oz. can sliced water chestnuts, drained
4 green onions, sliced diagonally
1/4 c cornstarch
1/4 c soy sauce
rice or noodles
Place chicken in dutch oven. ( I like to brown mine in a little oil first) In a small bowl, combine gingerroot, garlic, broth, salt, and pepper. pour over chicken.
Cover and cook on low 4 1/2 - 5 hours, or until chicken is tender.
Turn control to high. Add mango, water chestnuts, and green onions.
In a small bowl, dissolve cornstarch in soy sauce; stir into cooking juices. Cover and cook on high 15-20 minutes or until slightly thickened.
Serve over rice or noodles.
Preparation time: 20 minutes
Cooking time: 5 hours
