Mango & Snap Pea Chicken Stir Fry
Recipe: #37405
September 09, 2021
Categories: Chicken, Mango, Asian, Gluten-Free, No Eggs Non-Dairy, Spicy, Kosher Meat, Chicken Dinner, more
"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 is 4 servings
Ingredients
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- FOR SPICY MANGO SALSA
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Nutritional
- Serving Size: 1 (660.4 g)
- Calories 784.3
- Total Fat - 49.1 g
- Saturated Fat - 11.8 g
- Cholesterol - 222.3 mg
- Sodium - 1409.1 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 7.7 g
- Sugars - 23.5 g
- Protein - 44.8 g
- Calcium - 103.9 mg
- Iron - 3.7 mg
- Vitamin C - 74.1 mg
- Thiamin - 0.4 mg
Step by Step Method
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, ground ginger, garlic powder, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 or so 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. Note: Midway through stir frying the chicken, add the minced garlic and ginger. This prevents the garlic and ginger from burning and retain their flavor. Add the snap peas and the mango salsa. Taste for seasoning and adjust with salt and pepper. Toss in cilantro, if desired. 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 added to the the dish.
Tips
No special items needed.
1 Reviews
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