Chili-Mango Chicken Stir-Fry Recipe
The combination of heat and sweet is a rollercoaster for our taste buds and a partnership that lurks behind—knowingly or not—our affection for so many Asian dishes: General Tso’s, orange chicken, and mu shu pork, among others. Here, that combination upgrades a basic chicken stir-fry recipe to something special with just two ingredients: The heat comes from a lashing of chili sauce (look for the bottle with the Red Rooster and a green screw-on cap) and the sweet from a thin coating of quick-cooked mango chunks. Using healthier oils and a hearty serving of sugar snap peas, this dish is a perfect balance that will leave your palate feeling warmed and satisfied, with a caloric intake that will leave you feeling healthy and renewed.
Nutrition: 240 calories, 8 g fat (1 g saturated), 410 mg sodium
1 pound boneless, skinless chicken thighs, chopped into 1⁄2″ pieces
1 Tbsp corn starch
1 Tbsp low-sodium soy sauce
1⁄2 Tbsp sesame oil
1⁄2 Tbsp peanut or canola oil
1 red onion, chopped
1 Tbsp grated or minced fresh ginger
2 cups sugar snap peas (Sugar snaps can be expensive and difficult to find outside of peak season, which is usually late spring to early summer. Snow peas, green beans, and even broccoli all make solid substitutes.)
1 mango, peeled, pitted, and chopped
1 Tbsp chili garlic sauce (preferably sambal olek)
Black pepper to taste
How to Make It
- Combine the chicken, cornstarch, soy sauce, and sesame oil in a mixing bowl and let sit 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 to 2 minutes, until the onion is translucent.
- Add the sugar snaps and stir-fry for 1 minute, using a metal spatula to keep the vegetables in near-constant motion.
- Add the chicken, along with its marinade, and stir-fry for about 2 minutes, until the meat begins to brown on the outside. Add the mango, chili sauce, and black pepper and stir-fry for 1 minute longer, until the chicken is cooked through and the mango has softened into a near sauce-like consistency.
- Serve over brown rice.
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