Chili Orange Duck And Mango

• 1 tbsp vegetable oil
• 1 1/2 lbs boneless skinless duck breasts, thinly sliced
• 1 piece (1 1/2 inches) fresh ginger, grated
• 1 None fresh small red Thai chili pepper, finely chopped
• 6 oz broccolini, coarsely chopped
• 1/2 cup orange juice
• 1/4 cup chicken stock
• 2 tbsp sweet chili sauce
• 2 None mangoes, peeled and cut into matrchsticks
• 4 None green onions, thinly sliced
• 1/3 cup unsalted cashews, toasted
• 1 tbsp finely chopped fresh mint

1. Heat oil in wok on high heat. Stir-fry duck, in batches, until just browned. Remove from wok.
2. Add ginger and chili pepper to wok; stir-fry until fragrant. Add broccolini; stir-fry until just tender. Add orange juice, stock and chili sauce. Bring to a boil; cook until sauce thickens slightly.
3. Return duck to wok with mango and green onion; stir-fry until heated through. Serve sprinkled with nuts and mint.

vegetable oil, duck breasts, fresh ginger, chili pepper, broccolini, orange juice, chicken stock, sweet chili sauce, mangoes, green onions, unsalted cashews, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/33315 (may not work)