RCI-MT.004.0205.001
Chicken Mango Stir-fry
Makes 4 servings.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- chicken broth1 cupdivided
- ¼ cup
- 1 tablespoon
- 1 tablespoon
- 1 teaspoon
- 1 tablespoon
- boneless1½ poundsskinless chicken breast cut into ¼-inch strips
- jalapeno pepper1 unitseeded and minced
- medium-size red bell pepper1 unitcut into 1-inch squares
- diced fresh mangos* (about 2 medium)1½ cups
- green onions6 unitsliced
- garlic2 clovesminced
- ⅛ teaspoon
- 3 cups
Method
1
Combine ¾ cup chicken broth, orange juice, soy sauce, cornstarch, and sugar in a small bowl; whisk until smooth and set aside.
2
Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3
Add chicken strips and cook, stirring constantly, until golden and cooked through, about 5-6 minutes; transfer to a plate.
6 minutes
4
Add minced garlic and seeded jalapeño pepper to the wok; stir-fry for 30 seconds until fragrant.
5
Add red bell pepper squares and stir-fry for 2-3 minutes until tender-crisp.
3 minutes
6
Pour the reserved broth mixture into the wok and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
2 minutes
7
Return cooked chicken to the wok and add diced mango, remaining ¼ cup chicken broth, ground cinnamon, and sliced green onions; toss gently to combine.
8
Cook for 1-2 minutes until heated through, stirring occasionally to distribute flavors without breaking apart the mango.
2 minutes
9
Serve immediately over hot cooked rice.