Chili-Mango Chicken

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.

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by BrenB33

Ingredients

1 pound chicken thighs boneless, skinless cut into 1/2" pieces

1 tablespoons cornstarch

1 tablespoon Reduced-sodium soy sauce

1 1/2 teaspoons Oriental sesame oil

1 1/2 teaspoons Peanut oil or canola oil

1 Red onion chopped

1 tablespoon ginger minced

2 cups sugar snap peas

1 Mango chopped

1 tablespoon chili garlic sauce preferably Huy Fong

Ground black pepper


Directions

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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