Wednesday, June 1, 2011

Chicken, mango, and cashew stir fry

This was always one of my go-to weeknight meals, but for some reason I hadn't made it in quite a while. So when I thought to make it again recently, it was as delicious as ever and something I knew I needed to share. I love stir fry meals - they are quick, colorful, healthy, and flavorful, not to mention that the variety of combinations and ingredients are almost endless. This stir fry is really tasty and the sauce is a nice combination of sweet, sour, salty, and spicy - the perfect Asian flavor combination. This recipe will make enough servings for four people, depending on appetite. 

Chicken, mango, and cashew stir fry
2 tablespoons apricot jam
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 cup orange juice
1 to 2 teaspoons chili garlic sauce (adjust according to taste - it is spicy)
1 tablespoon sugar or honey
olive oil, for cooking
1 red pepper, seed and pith removed, cut into bite-sized pieces
4-5 scallions (green and white parts), thinly sliced on the bias
1 clove garlic, minced
about 1 lb. chicken breasts and/or thighs, sliced into bite-sized pieces
1 ripe but firm mango, peeled and cut into bite-sized pieces
1/3 cup lightly toasted cashews
1/4 cup chopped cilantro
brown rice, cooked to package directions, for serving

In a large bowl, whisk together the sauce ingredients (apricot jam though sugar/honey). Taste for the proper combination of flavors and adjust if needed. Set aside.

In a large wok or skillet, heat about 1 tablespoon of olive oil until hot. Once hot, add the red pepper and cook for about 2-3 minutes, stirring often. Add the scallions and garlic, stir and cook for approximately 1 minute. Add the chicken, stir and cook for about 3-4 minutes, until the chicken begins to turn golden.

Add the sauce to the pan. Stir and cook until it begins to bubble. Reduce the heat to simmer. Let cook for another 8 to 10 minutes, until the chicken is cooked through and the sauce has reduced and slightly thickened. Stir in the mango and let it heat through. Lastly, add the cashews and cilantro. Stir together and serve immediately over the cooked brown rice.


What was I cooking one year ago?: puffed pear pancake with cinnamon maple syrup

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