Sweet and Spicy Mango Chicken Stir-Fry
Serving Size / Yield
- 3 Mangos, divided
- 2 Garlic Cloves
- 1/2 tsp. Chili Flakes
- 2 tsp. Ground Coriander
- 1 Tbs. Lime Juice
- 1 Tbs. White Wine Vinegar
- 3 Tbs. Worcestershire Sauce
- 1/8 tsp. Ground Cloves
- 3 Boneless Skinless Chicken Breasts, sliced into strips
- 1 1/2 Tbs. Soy Sauce
- 2 Tbs. Canola Oil, plus additional for stir-fry
- 1/3 Large Onion, chopped
- 1 Small Red Bell Pepper, chopped
Place the flesh of 2 mangoes, garlic, chili flakes, coriander, lime juice, white wine vinegar, Worcestershire sauce, and ground cloves into a food processor, and puree until smooth. Set mango sauce aside.
Place chicken into a large bowl. Pour soy sauce on top, and toss to coat. Set chicken aside to marinate for 30 minutes. Scoop out the flesh of the last mango and slice it, then set aside.
When chicken is finished marinating, pour 2 Tbs. of canola oil into a large frying pan over medium-high heat. Add the onion to the pan and stir-fry until tender. Add the chicken and continue to stir-fry for 2-3 minutes, or until chicken turns opaque on all sides. If the pan dries while the onion and chicken are cooking, add another tablespoon of canola oil.
Add the red pepper. Keep stir-frying, now pouring in 2 Tbs. increments of mango sauce whenever the pan dries out, until chicken is tender and juices run clear. Pour in the remaining sauce and stir well. Bring dish to a simmer for 1 minute, then stir in the mango slices and serve.