Delicious & Nutritious, Dinner, Recipes

Mango Chicken Stir Fry

September 19, 2015

Quick? Check. Easy? Check. Healthy? Check. 

And pretty to boot. It’s the whole package.

Plus, you can eat it with chopsticks and improve your dexterity. 

Do I really have to keep going? 

This recipe is for those days that you start the morning off with a piece of chocolate cake. Or pastries. Or pie. Or cookies. Which these days are known as their psuedonyms: muffins, donuts, poptarts and …. well, cookies. 

Cookies is kind of a hard one to justify as a breakfast food. 

But we’ve all done it. At least I have, so sometimes I like to pretend that it is relatively normal human behavior. 

You know it’s going to be a good day when it starts out with a cookie though, right?! 

I don’t know who the genius was who passed off poptarts (AKA CHERRY PIE!) as a breakfast food, but I want to kiss that person.

And then teach them how to make better pies. 

The original plan was to make brown rice to go with it because I personally prefer the nuttiness that brown rice has to offer, but I had to settle for white rice. It’s not because I ran out of time, guys. Not at all. 


it’s Minute Rice. *SIGH*

mango chicken sf 2

Mango Chicken Stir Fry

Cook This Not That! 

1 pound boneless, skinless chicken thighs, chopped into 1/2″ pieces
2 tablespoons cornstarch
1 tablespoon low sodium soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon peanut oil
1 red onion, chopped
1 tablespoon minced fresh ginger
2 cups sugar snap peas
1 mango, peeled and cubed
1 tablespoon Sriracha, plus more for garnish
Pepper, to taste

Combined the chicken, cornstarch, soy sauce and sesame oil in a mixing bowl and leave it to rest for 10 minutes. Heat the peanut oil in a wok or large skillet over high heat. Add the onion and ginger and cook for 1-2 minutes until the onions are translucent and fragrant. Add the sugar snap peas and stir-fry for 1 minute, stirring constantly. Add the chicken mixture and stir-fry until the meat begins to brown on the outside. Add the mango, Sriracha and pepper and stir-fry for several minutes longer until the chicken is cooked all the way through and the mango has softened into an almost sauce-like consistency. Serve over brown rice. Or if you can’t prioritize your time like SOME people…. white rice. 

mango chicken sf 3

Be generous with the Sriracha. 

Because it is delicious. 

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