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Thai Chicken & Mango Stir-Fry

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Burris, Ken

45 mins total
45 mins prep

195 calories/serving

Recipe Filed Under
Chicken, Vegetable, Fruit, Broccoli, Asian, Thai, Stir Fry, Easy, Low Carb, Low Cholesterol, Low Fat, Diabetic, Gluten Free, Kid-Friendly, Healthy, Main Dish, Dinner, Fall, Spring, Summer, Winter, Entertaining

Provided By: EatingWell

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Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.

Ingredients

Serves:

2 tablespoons plus 1 teaspoon fish sauce (see Note)

2 tablespoons lime juice

1 1/2 teaspoons cornstarch

1-2 teaspoons brown sugar

4 teaspoons canola oil, divided

1 pound chicken tenders, cut into 1-inch pieces

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper

4 cups bite-size broccoli florets

1/4 cup water

2 mangoes, peeled and sliced

1 bunch scallions, cut into 1-inch pieces

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil, preferably Thai

1/4 cup chopped fresh mint

1 lime, cut into 6 wedges (optional)

Directions

1. Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.

2. Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.

3. Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.

Ingredient note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.