CHILI-MANGO CHICKEN

CHILI-MANGO CHICKEN image

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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