Here’s a rockin recipe for a Mango and Chicken Stir Fry, from Food Network chef Ming Tsai.
INGREDIENTS
● 2 pounds boneless, skinless
chicken thighs, cut into
1-inch pieces
● 1 tablespoon sesame oil
● 1 tablespoon cornstarch
● 1 tablespoon naturally
brewed soy sauce
● 1 pound snap peas,
blanched in salted water,
refreshed in ice water
and drained
● 2 cups Spicy Mango Salsa*
½ cup reserved for garnish
● 4 cups cooked white rice
1 In a large bowl, mix chicken with sesame oil, cornstarch
and naturally brewed soy sauce and let stand for 10 minutes.
2 Heat a wok or heavy saute pan over high heat. Add oil,
add chicken and stir-fry until just cooked through, about
6-8 minutes.
3 Add snap peas and Spicy Mango Salsa. Season with salt
and pepper and check for fl avor.
4 Servings with white rice.
