Chili-Mango Chicken

"this combination of heat and sweet is a rollercoaster for our taste buds and a partnership that lurks behind - knowingly or not - our affection for so many asian dishes; general tso's, orange chicken, and mu shu porl, among others. here, that combination upgrades a basic chicken stir-fry to something special with just two ingredients: the heat comes from a lashing of chili sauce (look for the bottle with the red rooster and a gree screw-on cap) and the sweet from a think coating of quick-cooked mango chunks."

Ingredients:

• 1 pound boneless, skinless chicken thighs, chopped int 1/2" pieces
• 1 tbsp. cornstarch
• 1 tbsp. soy sauce
• 1/2 tbsp. sesame oil
• 1/2 tbsp. peanut or canola oil
• 1 red onion
• 1 tbsp. grated or minced fresh ginger
• 2 cups sugar snap peas
• 1 mango, peeled, pitted and chopped
• 1 tbsp. chili garlic sauce
• black pepper to taste

Preparation:

• combine the chicken, cornstarch, soy sauce, and sesame oil in a mixing bowl and let sit for 10 minutes.
• heat the peanut oil in a wok or large skillet over high heat
• add the onion and ginger and cook for 1 to 2 minutes, until the onion is translucent.
• add the sugar snaps and stri-fry for 1 minute, and keep the vegetables in near-constant motion.
• add the chicken, along with its marinade, and stri-fry for about 2 minutes, until the meat begins to brown on the outside
• add the mango, chili sauce, and black pepper and stir-fry for 1 minute longer, until the chicken is cooked through and the mango has softened into a near sauce-like consustency
• serve over brown rice.

Prepared: 2011-01-11

Categories: Chicken

Makes: 4 servings

Calories: 240 per serving

Source: cook this, not that!