Chili-Mango Chicken Stir-Fry Recipe — Eat This Not That
Get ready to upgrade your basic chicken stir-fry recipe, thanks to our chili-mango version that uses healthier oils and a hearty serving of sugar snap peas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eatthis.com.
Ingredients
- 1 pound boneless
- skinless chicken thighs
- chopped into 1⁄2" pieces
- 1 Tbsp corn starch
- 1 Tbsp low-sodium soy sauce
- 1⁄2 Tbsp sesame oil
- 1⁄2 Tbsp peanut or canola oil
- 1 red onion
- chopped
- 1 Tbsp grated or minced fresh ginger
- 2 cups sugar snap peas (Sugar snaps can be expensive and difficult to find outside of peak season
- which is usually late spring to early summer. Snow peas
- green beans
- and even broccoli all make solid substitutes.)
- 1 mango
- peeled
- pitted
- and chopped
- 1 Tbsp chili garlic sauce (preferably sambal olek)
- Black pepper to taste
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