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Mango & Snap Pea Chicken Stir Fry

Here's how you make Mango & Snap Pea Chicken Stir Fry
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  • Servings: 4
  • Prep: 25m
  • Cook: 10-12m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Kosher salt, to taste
  • 1 pound snap peas (strings removed and knobby ends removed, if needed)
  • 2 pounds boneless skinless chicken thighs (cut into 1-inch pieces). Can also use breast
  • 1 tablespoon sesame oil (Asian)
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 2 tablespoons oil (grapeseed oil or another neutral oil)
  • 1 - 1 1/2 tablespoons garlic, minced
  • 1 tablespoon, fresh ginger, minced
  • 2 cups salsa (Spicy Mango Salsa -recipe below)
  • Freshly ground black pepper, to taste
  • Cilantro, for garnish and flavor (optional)
  • FOR SPICY MANGO SALSA
  • 14 to 16 ounces mango (ripe mangoes, peeled and cut into 1/4-inch dice, weight is a guestimate, 2 large)
  • 1 onion (medium red onion, cut into 1/4-inch dice)
  • 1 red jalapeno (stemmed and minced, red is preferred, but green is o.k)
  • 2 to 2 1/2 teaspoons fresh ginger, minced (fresh, peeled)
  • 1 tablespoon sambal (or hot pepper sauce)
  • 1/3 cup fresh lime juice (from 6 - 8 limes)
  • Kosher salt and freshly ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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