Mango & Snap Pea Chicken Stir Fry

4
Servings
25m
Prep Time
10-12m
Cook Time
35m
Ready In


"Mango and chicken are delicious together, proving that mangoes aren't always meant to be eaten raw. When cooked, the fruit begins to break down and become caramely which is absolutely wonderful when combined with the seared chicken and crunchy snap peas. Should there be any leftover, it's great the next day, as the flavors have had a chance to meld, and it's even as tasty when eaten straight from the fridge."

Original recipe yields 4 servings
OK
  • FOR SPICY MANGO SALSA

Nutritional

  • Serving Size: 1 (657 g)
  • Calories 678.7
  • Total Fat - 30.1 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 306.2 mg
  • Sodium - 1430 mg
  • Total Carbohydrate - 41.1 g
  • Dietary Fiber - 7.4 g
  • Sugars - 23.5 g
  • Protein - 61.9 g
  • Calcium - 105.9 mg
  • Iron - 4.4 mg
  • Vitamin C - 74 mg
  • Thiamin - 0.4 mg

Step 1

Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 - 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.

Step 2

In a large bowl, combine the chicken, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.

Step 3

Heat a wok or heavy saute pan over high heat. Add the grapeseed oil (or other neutral oil) and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 6 - 8 minutes. Add the snap peas and the mango salsa. Season with salt and pepper and serve.

Spicy Mango Salsa


Step 4

In a large non-reactive bowl, combine the mangoes, onions, jalapenos, ginger, sambal, and lime juice, and blend gently. Season with salt and pepper. Use or refrigerate. Can be kept to 1 - 1 1/2 weeks, refrigerated. Should there be more than the 2 cups needed in the recipe - the mango salsa can be eaten on it's own or a bit extra added to the dish.

Tips & Variations


No special items needed.

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