Mango and Chicken Stir Fry

Mango and Chicken Stir Fry

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.

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