I’ve noticed a sale on mangoes at Cherry Valley Market. And then there’s chicken in the freezer. Let’s put these to work. Now, if your kitchen is like mine, you probably have a lot of those Chinese condiments on hand so let’s get a little Asian inspired cooking done.
Here’s what you’ll need:
- 1 lb boneless skinless chicken thighs
- 2 cups sugar snap peas
- 1 mango peeled, pitted, and chopped
- 1 red onion chopped
- 1 tbsp fresh grated ginger
- 1 tbsp chili garlic suace
- 1 tbsp cornstarch
- 1 tbsp low sodium soy sauce
- ½ tbsp. sesame oil
Combine the chicken cornstarch sesame oil and soy sauce and let this sit and marinate for about ten to fifteen minutes. Heat little peanut oil in a wok and stir fry the vegetables, the peas, onion and ginger, but you could also throw some peppers and carrots thin cut or a little celery, whatever you have on hand here. Stir fry this up and add the chicken. Start browning the chicken and add the chili garlic sauce and add the mango. Cook this up until the chicken is cooked through thoroughly.
Serve this over some brown rice, and sprinkle with some sesame seeds for a little added ‘crunch’ and enjoy some saki for a change of pace.