Sweet spicy salty stir fry chicken with Mango and colored bell pepper serve with rice (white or white/wild/black combo).
Cook rice according to standard directions (2 x amount of water to rice, salt, bring to boil, and reduce to simmer cook for 20 minutes. Slightly longer if wild rice is included).
Place Wok over high heat, when very hot add oil. Then add garlic, ginger and chili and saute.
Season chicken cubes with salt/pepper, add to wok and cook stirring constantly. Cook 4 to 5 minutes until meat starts to brown.
Add bell peppers and continue stirring constantly. mix together soy, rice wine, XO sauce, lemon and orange juice and corn starch add to pan and continue stirring constantly. Add cubed mango and cook stirring until sauce is thickened. Taste for salt level and add salt as necessary. Serve over rice.
Note: You can customize how spicy you like this dish. If you don't want too spicy, you can substitute just a few red pepper flakes for the chili. Add them at the same time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 288 | ||
Calories from Fat: 180 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 95.3mg | 29 % | |
Sodium 88.2mg | 3 % | |
Potassium 360.2mg | 9 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.2g | ||
Protein 20.5g | 29 % | |
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: 288
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