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 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.
Be generous with the Sriracha.
Because it is delicious.