Chicken Stir-Fry with Mango and Peanut Sauce

Chicken Stir-fry with Mango and Peanut Sauce

This recipe is healthy, colorful and delicious! I really enjoyed the different flavors, salty, sweet, crunchy, and little bit spicy! I clipped this recipe from the Washington Post newspaper in Bonnie Benwick's column. She adapted it from Quick Cook Family Meals, by Emma Jane Frost. We ate this over brown rice.

Ingredients

Ingredients:

• Water
• 2 medium carrots(or a handful of baby carrots)
• 6-7 scallions
• 1 clove garlic, minced
• 2 cups sugar snap peas
• 1 Champagne mango( I bought a "regular" mango at Safeway)
• 3 boneless, skinless chicken breast halves( about 1 1/2 lbs total)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 T canola oil
• 3 T chunky peanut butter
• 2 T soy sauce

Steps:

• Boil a kettle of water
• Peel and trim carrots, then cut into 3-inch long thickish batons. Cut the white and light green parts of the scallions crosswise into thin slices. String/trim the peas. Peel the mango, then cut the flesh into strips or bite-size chunks. 
• Trim all visible fat from chicken, then cut the meat into bite size pieces. Season with salt and pepper.
• Heat the oil in a wok or large skillet over high heat. Swirl to coat.
• Once oil is quite hot, add the chicken. Stir-fry for about 6 minutes; the chicken should lose it's raw look. Transfer to a plate.
• Add the carrots and stir-fry for 3 minutes, until they just start to soften. Add the scallions and stir-fry for 1 minute, then add the peas and stir-fry for 2 minutes.
• Add the mango and stir-fry for 30 seconds, then remove from the heat.
• In a liquid measuring cup, whisk together the peanut butter, soy sauce and 2/3 cup of the just boiled water to form a sauce.
• Return to the wok or skillet to the stove over medium heat. Pour in the sauce, then return the chicken to the wok or skillet. Cook for 2 minutes, being careful to not let the sauce get too thick. If it does seem so, add a few tablespoons of just boiled water to achieve the desired consistency.
• Divide among plates and serve right away.

Tips:

Remember to prep all ingredients ahead of time before heating up the wok or skillet. 

Line up the ingredients in an assembly line fashion.

I added "heat" with a few sprinkles of cayenne pepper as well as minced garlic.