1kg skinless, boneless chicken breasts cut into 1/2-inch strips
2 Tablespoons olive oil
1 small onion, finely chopped
1 teaspoon ground ginger
1 1/2 cups mango nectar
1/2 cup brown sugar, packed
In a large pan, cook chicken in oil until brown on all sides, about 5 minutes.
Transfer chicken to crock pot. Add onion, ginger, nectar and sugar. Stir to blend. Cook on low until chicken is tender about 4 – 5 hours.
If desired, serve over hot fluffy rice.