My friend Jennie and her family come to visit us at least once a year from Northern California. Jennie and I share a common belief in the importance of family dinners. An excellent cook, Jennie is always searching for simple dinners that are full of flavor that she can prepare while juggling complex work responsibilities, two delightful daughters and one of my favorite husbands on the planet (besides mine, of course). She recently sent me an abbreviated version of this recipe and asked me what I would do with it. Jennie – here’s my version. I think this is a terrific Tuesday night dinner. It’s got almost no fat, it’s full of flavor, and look at it – it’s gorgeous.
Mango Chicken (4-5 servings)
- 1 Tablespoon peanut oil
- 1 Tablespoon grapeseed or canola oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- ½ teaspoon red pepper flakes
- 1½ lbs. boneless, skinless chicken breasts cut into bite-size pieces
- ¼ cup honey
- ¼ cup plus 2 tablespoons soy sauce
- 2 tablespoons limejuice
- 2 teaspoons cornstarch
- 2 cups peeled and diced fresh ripe mango
- ½ cup sliced green onion
- ½ cup cilantro, chopped
- ½ cup sliced almonds, toasted (optional)
Heat the oil in a large skillet. Add the peppers, onions and red pepper flakes and sauté 5-6 minutes until just starting to soften. Remove the peppers and onions from the pan and set aside in a bowl.
Add chicken to the same pan and stir-fry over medium-high heat for 5 to 10 minutes or until lightly browned and cooked through. Stir together honey, soy sauce, limejuice, and cornstarch; add to the skillet. Cook and stir for 3 to 5 minutes, or until thickened; stir in mango, peppers, onions, half the cilantro and half the green onions until they are heated through.
Serve over rice or noodles. Top each serving with green onions, cilantro and toasted almonds.
Ok, enough with the mangos. But aren’t they just totally gorgeous? It was hard to cut them up. I just wanted to keep photographing them. It’s a problem. Seriously.