Thai Chicken and Mango Stir, Fry. 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.
Thai Chicken and Mango Stir
Ingredients
- 2 tablespoon(s) fish sauce (see Tips & Techniques)
- 1 teaspoon(s) fish sauce
- 2 tablespoon(s) lime juice
- 1 1/2 teaspoon(s) cornstarch
- 1 teaspoon(s) brown sugar
- 4 teaspoon(s) canola oil, divided
- 1 pound(s) chicken tenders, cut into 1-inch pieces
- 2 clove(s) garlic, minced
- 1 teaspoon(s) minced fresh ginger
- 1 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper
- 4 cup(s) bite-size broccoli florets
- 1/4 cup(s) water
- 2 mangoes, peeled and diced
- 1 bunch(es) scallions, cut into 1-inch pieces
- 1/4 cup(s) chopped fresh cilantro
- 1/4 cup(s) chopped fresh basil, preferably Thai
- 1/4 cup(s) chopped fresh mint
- 1 lime, cut into 6 wedges (optional)
Directions
- Combine fish sauce, lime juice, cornstarch, and brown sugar to taste in a small bowl.
- 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.
- 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.
Carb Servings: 1 fruit, 1 vegetable, 2 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (70% dv), Folate & Potassium (24% dv), Magnesium (18% dv), Iron (16% dv).
Tips & Techniques
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.
