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In Todays installment of Cooking with Chef Boy-R-Dizzy we are making Chili Mango Chicken.
I usually triple or quadruple the amounts to cook for the work week.
Ingredients
1 lb. boneless, skinless chicken thighs (I use breasts) cut into ½” pieces
1 Tbsp cornstartch
1 Tbsp low-sodium soy sauce
1 Tbsp Sesame Oil
½ Tbsp peanut, canola or coconut oil
1 red onion chopped
1 Tbsp grated or minced fresh ginger
2 cups sugar snap peas
1 mango peeled, pitted and chopped
1 Tbsp Chili Garlic Sauce (highly recommend Huy Fong, they make the Sriracha Hot Sauce)
Black pepper to taste
• Combine the chicken pieces, cornstarch, soy sauce, and sesame oil in a mixing bowl, and let stand for 10 min
• In a Wok or large skillet, heat the oil (peanut, canola or coconut) on high. Add the onion and ginger and cook until the onion is translucent, 1-2 minutes. Add the peas and stir-fry for 1 minute. Add the chicken with its marinade and stir fry until it begins to brown, about 2 minutes
• Add the mango, chili garlic sauce and pepper. Stir Fry until the chicken is cooked through and the mango becomes saucy.
• Serve over rice of your choosing
Makes 4 servings
Nutritional facts per serving without Rice
361 Cal
31g Protein
20g Carbs
16g Fat
Hope you enjoy and stay tuned for the next installment of cooking with Chef Boy-R-Dizzy where we will be making Peachy Pork over Brown Rice!
I usually triple or quadruple the amounts to cook for the work week.
Ingredients
1 lb. boneless, skinless chicken thighs (I use breasts) cut into ½” pieces
1 Tbsp cornstartch
1 Tbsp low-sodium soy sauce
1 Tbsp Sesame Oil
½ Tbsp peanut, canola or coconut oil
1 red onion chopped
1 Tbsp grated or minced fresh ginger
2 cups sugar snap peas
1 mango peeled, pitted and chopped
1 Tbsp Chili Garlic Sauce (highly recommend Huy Fong, they make the Sriracha Hot Sauce)
Black pepper to taste
• Combine the chicken pieces, cornstarch, soy sauce, and sesame oil in a mixing bowl, and let stand for 10 min
• In a Wok or large skillet, heat the oil (peanut, canola or coconut) on high. Add the onion and ginger and cook until the onion is translucent, 1-2 minutes. Add the peas and stir-fry for 1 minute. Add the chicken with its marinade and stir fry until it begins to brown, about 2 minutes
• Add the mango, chili garlic sauce and pepper. Stir Fry until the chicken is cooked through and the mango becomes saucy.
• Serve over rice of your choosing
Makes 4 servings
Nutritional facts per serving without Rice
361 Cal
31g Protein
20g Carbs
16g Fat
Hope you enjoy and stay tuned for the next installment of cooking with Chef Boy-R-Dizzy where we will be making Peachy Pork over Brown Rice!
