Email to Terry Ward      

Thai Mango Chicken Stir-Fry

Source of Recipe


posted by sueandwill - Heart Smart cooking Bonnie Stern






List of Ingredients



• 1/4 cup hoisin sauce
  
• 2 tablespoons Thai fish sauce
  
• 2 tablespoons mango nectar or light coconut milk
  
• 2 tablespoons orange juice
  
• 1 tablespoon peanut butter
  
• 1/2 teaspoon hot chili paste
  
• 1 pound boneless skinless chicken breast cut into 1 inch chunks
  
• 1 tablespoon cornstarch
  
• 1 tablespoon cold water
  
• 1 tablespoon vegetable oil
  
• 1 tablespoon chopped fresh ginger root
  
• 2 cloves garlic , minced
  
• 4 green onions chopped
  
• 1 (1 inch) piece of lemongrass (optional),tender part only, smashed and finely chopped
  
• 1 onion, chopped
  
• 2 sweet red peppers, in 1 inch pieces
  
• 1/4 pound mushrooms, thickly sliced
  
• 2 mangoes, peeled cut into 1 inch chunks
  
• 1/4 cup coarsely chopped cilantro, Thai basil or mint or a combination
  






Instructions



1. In a small bowl whisk together hoisin through chili paste.
   
   
2. In a large bowl toss chicken with cornstarch and water to coat.
   
   
3. Heat oil in wok or non stick skillet - add chicken and stirfry until chicken about 3/4 cooked through.
   
   
4. Add ginger, garlic green onions and lemongrass and stir-fry until fragrant, about 30 seconds. Add onion and red peppers stir-fry 2 minutes. Add mushrooms and cook for 1 minute. Add mangoes and sauce; bring to a boil and cook for 2 minutes. Add chopped herbs and remove from heat.
   
   
5. Makes 4 to 6 servings