Here's another non asparagus recipe for those of you (Philistines) who don't like it.
Both ripe and under-ripe mango work well in this chicken and vegetable stir-fry. If the mangoes you
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- 2 tablespoons plus 1 teaspoon fish sauce (see Note)
- 2 tablespoons lime juice
- 1 1/2 teaspoons cornstarch
- 1-2 teaspoons brown sugar
- 4 teaspoons canola oil
- 1 pound chicken tenders
- 2 cloves garlic
- 1 teaspoon minced fresh ginger
- 1-2 fresh small red or green chile peppers, stemmed and sliced
- 4 cups bite-size broccoli florets
- 1/4 cup water
- 2 mangoes
- 1 bunch scallions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1 lime, cut into 6 wedges
- Step 1
- Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.
- Step 2
- Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.
- Step 3
- Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.
TipsIngredient note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
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