Mango Chicken Stir-Fry with Snap Peas
  • Cooking Time: 20
  • Servings: 6
  • Preparation Time: 10
  • For the Spicy Mango Salsa:
  • 3 small mangos, or 2 larger mangos peeled and diced into ¼-inch pieces (I used 3 ataulfo "honey" mangos)
  • 1 medium red onion, diced into ¼-inch pieces
  • 1 jalapeño, stemmed and minced (I left the seeds in for spice)
  • ½ tablespoon fresh ginger, peeled and minced
  • 1 tablespoon Samba Oelek (or other hot pepper sauce)
  • 2 tablespoons fresh lime juice
  • salt and pepper to taste
  • For The Mango Chicken:
  • 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon cornstarch (use a brand like Argo or Bob's Red Mill for gluten-free)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 pound snap peas, ends trimmed if needed
  • 2 tablespoons grapeseed or canola oil
  • 2 cups Spicy Mango Salsa
  • 2 tablespoons honey
  • salt and pepper to taste
  • toasted sesame seeds for garnish

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Mango Chicken Stir-Fry with Snap Peas Image from chef Ming Tsai – a healthy, fast, delicious Asian easy weeknight dinner.