Chili-Mango Chicken

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recipe image

Food, Cuisine, Ingredient, Recipe, Produce, Tableware, Dish, Dishware, Kitchen utensil, Staple food,

Charles Masters

Like your ideal woman, this dinner is both hot and sweet

Yields:

1


serving

Total Time:

0

hours

24

mins

1
lb.

boneless, skinless chicken thighs, cut into 1/2-inch pieces

1
tbsp.

cornstarch

1
tbsp.

low-sodium soy sauce

1/2
tbsp.

sesame oil

1/2
tbsp.

peanut or canola oil

1


red onion, chopped

1
tbsp.

grated or minced fresh ginger

2
c.

sugar snap peas

1


mango, peeled, pitted, and chopped (see right)

1
tbsp.

chili garlic sauce (preferably Huy Fong)

black pepper to taste

  1. Marinate the chicken:
  2. Combine the chicken pieces, cornstarch, soy sauce, and sesame oil in a mixing bowl, and let it sit for 10 minutes.
  3. Stir-fry the vegetables:
  4. In a wok or large skillet, heat the peanut or canola oil on high. Add the onion and ginger and cook until the onion is translucent, 1 to 2 minutes. Add the peas and stir-fry for 1 minute. Add the chicken with its marinade, and stir-fry until it begins to brown, about 2 minutes.
  5. Finish the dish:
  6. Add the mango, chili garlic sauce, and pepper. Stir-fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more. Serve over brown rice.

Don’t mangle the mango
Step 1
Set the mango on its narrow side. Start at the top, placing your knife about 1/2 inch from the center, and cut down to remove the fruit’s wide sides. Then trim around the pit.
Step 2
Using a paring knife or the tip of a chef’s knife to crosshatch the fruit’s flesh, being careful not to slice through the skin.
Step 3
Push the skin inside out so the flesh protrudes in cubes. Then cut off the cubes.

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