Chili-Mango Chicken
Ingredients
- 1 pound boneless, skinless, chicken thighs, chopped 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 cups sugar snap peas ⓘ
- 1 mango, pealed, pitted and chopped ⓘ
- 1 tbsp Sriracha chili garlic sauce
- black pepper ⓘ
- Brown Rice ⓘ
Instructions
- 1. Combine the chicken, corn starch, soy sauce, and sesame oil in a mixing bowl and let sit for 10 minutes.
- 2. Heat the peanut oil in a wok over high heat. Add the onion and ginger and cook for 1 to 2 minutes, until the onion is translucent.
- 3. Add the sugar snaps and stir fry for 1 minute, using a spatula to keep the vegetables in near-constant motion.
- 4. Add chicken, along with marinade, and stir fry for about 2 minutes until the meat begins to brown. Add the mango, Chili sauce, and black pepper and stir fry for 1 minute longer, until the chicken is cooked through and the mango has softened into a near sauce-like consistency. Serve over Brown Rice
Nutrition & Diet Analysis (per serving)
831
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).