Why make the same old boring stir-fry when you can have chicken stir fry with mango?!This dish is simply succulent! The crisp beans, lush mango, sticky sweet sauce, it's got it all. And, simple, too! With all the chopping, dredging, mixing, etc., the prep work takes longer than it cooks! But, the effort is absolutely worth it. (By the way, the site where I found this recipe has loads more, so see what else sounds good!)
This dinner is not a heavy lift, by any means. And, it's easy on the wallet. I only used two chicken breasts, instead of wings (hence, the name change) and had plenty of leftovers. Give it a try! You won't be sorry.
Here's how I made it:
1 cup warm water
1-1/2 tsp cornstarch
1 Tbsp brown sugar
1 Tbsp low-sodium soy sauce
1 Tbsp oyster sauce
2 boneless, skinless chicken breasts, cut into 1" chunks
1/2 cup whole wheat flour
1/2 cup rice flour
2 cloves garlic, minced
Salt and freshly cracked black pepper, to taste
1 onion, sliced
2 jalapenos, minced
1/2 lb green beans, trimmed
1 mango, peeled and sliced
Canola oil
Mix together the water, cornstarch, sugar, and soy and oyster sauces and set aside. In a separate bowl, dredge the chicken with the flours, garlic, salt and pepper.
Heat a large skillet over high heat. Add some oil and brown the chicken till golden brown on all sides, in batches if needed. Remove the chicken to a plate and keep warm. In the same pan, saute the onion, jalapenos and green beans for a couple minutes till they begin to soften. Add the chicken back to the pan and pour in the sauce. Just before you're ready to serve, gently stir in the mango and allow to heat through.
Serve over your favorite rice, and enjoy!
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