Categories: Main Dish
Ingredients
- Chicken, Mango and Vegetable Stir-fry
- * 12 ounces 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 ounces cooked shrimp (125g)
- * 2 green onions, sliced
- * 1 tablespoon canola oil (15ml)
- * 1/4 cup salted cashews, chopped (50ml)
- * 1/2 teaspoon red chili flakes (optional) (2ml)
- Marinade
- * 1 cup chicken stock (250ml)
- * 3 tablespoons Hoisin sauce (45ml)
- * 1 tablespoon soy sauce (15ml)
- * 1 tablespoon mirin or red wine vinegar (15ml)
- * 1 tablespoon cornstarch (15ml)
- Adults:
- * 4 ounces cooked shrimp (125g)
- * baby bok choy
- * red chili flakes
Directions
-
Chicken, Mango and Vegetable Stir-fry
-
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.
-
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.
-
3. Transfer to a platter and garnish with cashews.
- Tip: to create a vegetarian meal substitute vegetable stock for chicken stock and tofu for chicken.
-
Marinade
-
1. 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.