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20 minute dinner recipes

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Thai Chicken & Mango Stir-Fry

http://www.eatingwell.com/recipes/thai_chicken_mango_stirfry.html

From EatingWell:  January/February 2010

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.

6 servings, about 1 cup each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.
  2. 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.
  3. 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.

Nutrition

Per serving : 195 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 44 mg Cholesterol; 20 g Carbohydrates; 21 g Protein; 4 g Fiber; 531 mg Sodium; 557 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 2 1/2 lean meat

Tips & Notes