Whip up this delicious recipe for a meal perfectly fitting of summer, incorporating fresh fruits and zesty flavors with a Southwestern flare.
1 tbsp. of each cornstarch, low sodium soy sauce
1/2 tbsp. of sesame oil
1 lb of boneless, skinless chicken breast, cut into 1/2
1 1/2 of tsp. canola oil
1 small red onion, diced
1 tbsp. of minced fresh ginger
2 cups of sugar snap peas trimmed, strings removed
1 to 2 small mangos peeled, pitted and diced
1 tbsp. of Asian chili garlic sauce
Black pepper to taste
Inside a small bowl, stir together the corn starch, the soy sauce and the sesame oil. Add in the chicken, mix it well and allow it to stand for 10 minutes.
In wok or large skillet, heat your canola oil over a high setting inside a wok or a large skillet, then add in the onion and the ginger. Cook the mixture until it is soft, which should take about two minutes. Next, add in the sugar snap peas and stir fry it all for 1 minute, taking care to use a spatula to keep the vegetables from sticking. Add in the chicken and the marinade, then stir-fry it until the meat begins to brown, which will take about 2 minutes. Add in the mango, the chili garlic sauce and the pepper. Stir fry it until the chicken is cooked through and the mango has softened, which will take 2 – 3 minutes.