Photo of Stir-fried chili mango chicken with peppers by WW

Stir-fried chili mango chicken with peppers

3
2
2
Smartpoints value per serving
Total Time
24 min
Prep
20 min
Cook
4 min
Serves
4
Difficulty
Moderate
Sweet meets heat in this fresh, flavorful 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 flavors against the sweet mangoes. If you can’t find a good mango, substitute a ripe, peeled peach or nectarine (sliced into thin wedges) in its place. These sweet, firm fruits all do well when paired with the spice of the sriracha chile sauce.

Ingredients

uncooked boneless skinless chicken breast(s)

¾ pound(s), cut in bite-size strips (1/4-inch-thick)

dry sherry

2 Tbsp, or white wine, divided

low sodium soy sauce

2 tsp

cornstarch

2 tsp, divided

table salt

1 tsp, divided

reduced-sodium chicken broth

cup(s)

sriracha chili sauce

1 Tbsp

peanut oil

1 Tbsp, or vegetable oil, divided

ginger root

3 piece(s), each the size of a quarter, peeeled, smashed

green pepper(s)

2 cup(s), thinly sliced

sweet red pepper(s)

1 cup(s), thinly sliced

mango(es)

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. Restir 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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