Mango Chicken Stir-Fry with Snap Peas
Most people think mangos are only eaten raw, but they're also delicious cooked, as in this delicious stir-fry. When cooked, the fruit begins to break down and become caramely-absolutely wonderful when combined with seared chicken and crunchy snap peas.
Serve this with rice. And should there be any left over, it's great the next day, even straight from the fridge. In fact, I almost prefer it that way, as the flavors have had a chance to meld.
1 pound snap peas, ends trimmed, if needed
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon Asian sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons grapeseed or canola oil
2 cups Spicy Mango Salsa
Freshly ground black pepper to taste
- Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
- In a large bowl, combine the chicken, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
- Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.
Mango and Papaya