Chicken, Mango and Vegetable Stir-fry - ★Cooking Recipes★

Directions for: Chicken, Mango and Vegetable Stir-fry

Ingredients

Chicken, Mango and Vegetable S

12 oz 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 oz cooked shrimp (125g)

2 green onions, sliced

1 Tbsp canola oil (15ml)

cup salted cashews, chopped (50ml)

tsp red chili flakes (optional) (2ml)

Marinade

1 cup chicken stock (250ml)

3 Tbsp Hoisin sauce (45ml)

1 Tbsp soy sauce (15ml)

1 Tbsp mirin or red wine vinegar (15ml)

1 Tbsp cornstarch (15ml)

Adults:

4 oz cooked shrimp (125g)

baby bok choy

red chili flakes

Directions

Chicken, Mango and Vegetable S

1. Heat oil in a work or large nonstick skillet over medium-high heat. Add chicken and cook for 34 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.

Adults:

See more: Poultry, Quick and Easy, Vegetables, Main, Dinner, Fruit, Stir-Fry, Chicken, Kid-Friendly, Healthy