• 3 lbs chicken breast
• 1 t ginger, grated
• 4 cloves garlic, minced
• 1 c chicken broth
• ¼ t salt
• ⅛ t pepper
• 1 mango, peeled & diced
• 1 4 oz. can sliced water chestnuts, drained
• 4 green onions, sliced diagonally
• ¼ c cornstarch
• ¼ 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 ½ - 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

Keewee's Corner