chicken and mango stir fry
Start with 10-15 minutes of cutting and prepping the ingredients, and then cook for about 15 minutes. A flavorful dinner - full of veggies - in 30 minutes!! Stir fry is a quick cooking technique. You cook at a high temperature stirring almost constantly. It's my favorite way to "clean out my fridge" and use up whatever veggies I have on hand.
1/2 cup soy sauce
1/4 cup hoisin sauce
1/2 cup sweet chili sauce
1/2 cup lime juice
canola or grapeseed oil
3 boneless, skinless chicken breasts, thinly sliced
2 parsnips, peeled and sliced
1/2 head cauliflower, chopped into small pieces
1 red onion, large dice
1 jalapeño, small dice
4 garlic cloves, minced
2 zucchini, sliced into half-moons
2 mangoes, peeled, pitted, and diced
1 package enoki mushrooms, optional
1 bunch cilantro, 6 stems removed for garnish and the rest chopped
salt and pepper, to taste
3 cups cooked rice, for serving
In a small mixing bowl, stir together the soy sauce, hoisin, sweet chili sauce, and lime juice. Set aside.
Heat a wok over medium-high heat. Add oil, about 2-3 tablespoons, and swirl to coat. Add the chicken and stir fry until cooked through and no longer pink. Add 1/2 of the sauce mixture and cook 1-2 minutes more. Transfer chicken to a plate and set aside.
Return the wok to medium-high heat and add oil to coat. Add the parsnips and cauliflower to the pan and cook, stirring almost constantly, about 4 minutes. Add the onion and jalapeño and stir fry until softened. Add the garlic, and cook until fragrant, about 10-30 seconds, then add the zucchini and cook until crisp tender, about 4 minutes. Add the mango, mushrooms, and the remaining sauce. Cook about 1 minute, or until mangoes are heated through. Return the chicken to the pan, add the chopped cilantro, and stir to combine. Season to taste with salt and pepper.
Serve over cooked rice garnished with cilantro stems.
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