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.
Serves 4
-
Kosher
salt
-
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
1.
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.
2. In
a large bowl, combine the chicken, sesame oil, cornstarch, and soy sauce
and mix. Set aside for 10 minutes.
3.
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.
