Fresh mango tempers the spicy burn of the hot peppers in an Asian-inspired dish you won't find on the menu at your local Chinese restaurant. Serve this over brown rice.
1. In a large bowl, combine the chicken, cornstarch, soy sauce, and sesame oil and let sit for 10 minutes.
2. Heat the peanut or canola oil in a wok or large skillet over high heat. Add the onion and ginger and cook until the onion is translucent, 1 to 2 minutes. Add the peas and stir-fry for 1 minute. Add the chicken with its marinade and stir-fry until it begins to brown, about 2 minutes.
3. Add the mango, chili garlic sauce, and black pepper to taste. Stir-fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more.
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 366 | ||
Calories from Fat: 190 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 95.3mg | 29 % | |
Sodium 189.3mg | 7 % | |
Potassium 506.9mg | 13 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 19.9g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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