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Chicken, Mango and Vegetable Stir-fry

Chicken, Mango and Vegetable Stir-fry
YIELDS
4 servings
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Ingredients

Chicken, Mango and Vegetable S

12
oz boneless, skinless chicken breasts, thinly sliced (375g)
1
cup snow peas, strings removed, cut in half (250ml)
1
red pepper, chopped
1
large mango, peeled and diced
2
carrots, sliced
1
Japanese eggplant, sliced
6
small baby bok choy, cut in half
4
oz cooked shrimp (125g)
2
green onions, sliced
1
Tbsp canola oil (15ml)
¼
cup salted cashews, chopped (50ml)
½
tsp red chili flakes (optional) (2ml)

Marinade

1
cup chicken stock (250ml)
3
Tbsp Hoisin sauce (45ml)
1
Tbsp soy sauce (15ml)
1
Tbsp mirin or red wine vinegar (15ml)
1
Tbsp cornstarch (15ml)

Adults:

4
oz cooked shrimp (125g)
baby bok choy
red chili flakes
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Directions

Step 1

Heat oil in a work or large nonstick skillet over medium-high heat. Add chicken and cook for 3–4 minutes, until no longer pink inside. Place half of mixture into another nonstick skillet.

Step 2

Add carrots and eggplant to each skillet and cook for 1 minute. Add bok choy and shrimp to one skillet. Add reserved 1/3 cup reserved sauce to each skillet and cook until thickened, about 1 minute. Add mango and green onion and cook for 1 minute, or until heated through.

Step 3

Transfer to a platter and garnish with cashews.

Step 4

Tip: to create a vegetarian meal substitute vegetable stock for chicken stock and tofu for chicken.

Step 5

In a bowl, combine chicken stock, Hoisin sauce, soy sauce, mirin and cornstarch. Place chicken in a bowl and coat with 1/3 cup of the sauce mixture. Reserve remaining sauce. Marinate for 15 minutes. Remove chicken and discard marinade.

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