Stir-fried chili mango chicken with peppers
2
Points®
Total time: 24 min • Prep: 20 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
Sweet meets heat in this fresh, flavourful stir-fry that takes only 25 minutes to hit the dinner table. With the higher heat and quick movement of ingredients, stir-fry lends itself perfectly to firm fruits and meat combinations such as this. Make sure your mango is firm but ripe and adjust the hot sauce to your taste. Serve over rice for a main-dish homerun or a bed of baby arugula for a spicy, cool contrast. The combination of sweet red bell peppers and savory green bell peppers round out the flavours against the sweet mangoes.
Ingredients
Uncooked boneless skinless chicken breast
¾ pound(s), cut in bite-size strips (1/4-inch-thick)
Dry sherry
2 tbsp(s), or white wine, divided
Low sodium soy sauce
2 tbsp(s)
Cornstarch
1 tsp(s), divided
Table salt
1 tsp(s), divided
Reduced-sodium chicken broth
⅓ cup(s)
Sriracha chili sauce
1 tbsp(s)
Peanut oil
1 tbsp(s), or vegetable oil, divided
Ginger root
3 piece(s), each the size of a quarter, peeeled, smashed
Green bell pepper
2 cup(s), chopped, thinly sliced
Red bell pepper
1 cup(s), chopped, thinly sliced
Mango
1 large, ripe but firm, cut in 1/2-inch-thick slices
Instructions
1
In a medium bowl, combine chicken, 1 Tbsp wine (or sherry), soy sauce, 1 1/2 tsp cornstarch and 1/2 tsp salt until cornstarch is no longer visible; set aside.
2
In a small bowl, combine broth, sriracha, remaining 1 Tbsp wine (or sherry) and 1/2 tsp cornstarch; set aside.
3
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in oil. Add ginger and stir-fry 10 seconds or until just fragrant.
4
Push ginger to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Add bell peppers, and remaining 1/2 tsp salt.
5
Re-stir broth mixture and swirl into wok and stir-fry 1 to 2 minutes or until chicken is just cooked through and peppers are tender crisp. Remove from heat, add mango and stir until just combined.
6
Serving size: Yields 1 ¼ c per serving.
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