Thai Mango Chicken Stirfry

By Bostoncook

Ingredients

• 1/4 cup hoisin sauce
• 2 tablespoons fish sauce
• 2 tablespoons mango juice (could also use coconut milk)
• 2 tablespoons orange juice, used mango nectar
• 1 tablespoon peanut butter
• 1/2 teaspoon hot chili paste
• 1 pound boneless skinless chicken breast, cut into 1 inch chunks
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 4 scallions, chopped
• 1 piece lemongrass (1 inch) tender part only, smashed and finely chopped; optional
• 1 onion, chopped
• 2 sweet red peppers, in 1 inch pieces
• 1/4 pound mushrooms, quartered
• 2 mangos, peeled and cut into 1 inch chunks
• 1/4 cup chopped cilantro, thai basil or mint or a combination

Details

Servings 4

Preparation

Step 1

1. In a small bowl whisk together hoisin through chili paste.

2. In a large bowl toss chicken with cornstarch and water to coat.

3. Heat oil in wok or non stick skillet - add chicken and stirfry until chicken about 3/4 cooked through. Add ginger, garlic green onions and lemongrass and stir fry until fragrant, about 30 secs.

4. Add onion and red peppers stiry 2 minutes. Add mushrooms and cook for 1 minute. Add mangoes and sauce. Bring to a boil and cook 2 mins. Add herbs.

Notes: used all mango nectar (no coconut milk or OJ); left out lemongrass and cilantro (only because did not have - would add at least cilantro next time); cooked a bit longer than recipe stated. Served with steamed brown rice. Would easily take other veggies too - although this combination was quite good.

EXCELLENT! Tastes as good if not better than a good Thai restaurant - and so healthy!