Mango Curry Chicken Stir-Fry
Lunar New YearLunchDinnerDinnerLunchSteamersLow-sodiumVeganSugar ConsciousOne DishOnion-freeVegetarianHigh ProteinChicken & PoultryDairy-freeWok
Ingredients
- 1 cup dry white rice
- 2 1⁄2 cups hot water
- 3 tbsp water
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp Mango Curry Dip Mix
- 1 tsp Roasted Garlic Aioli Mix
- 1⁄2 tbsp cornstarch
- 1 tbsp oil
- 1 lb (450 g) boneless, skinless chicken breasts, cubed
- 2 tbsp Mango Curry Dip Mix
- 2 cups snow peas
- 1 cup mango pieces, frozen
- 4 cups baby spinach
- lime wedges, optional
Preparation
- Place rice in Multipurpose Steamer. Stir in hot water. Cover; microwave on high, about 15 min.
- In a small mixing bowl, whisk together water, soy sauce, sesame oil, dip mix, aioli mix, and cornstarch. Set aside.
- For the stir-fry, heat oil in a wok over medium-high heat. In a separate bowl, season chicken with dip mix.
- Add chicken to wok; stir-fry until golden, 6–8 min. Reduce heat to medium; add sauce. Simmer, stirring often, until sauce is thickened.
- Add snow peas and mango; cook until snow peas are tender-crisp, 1–2 min. Stir in spinach until just wilted.
- Serve over rice and garnish with lime wedges, if desired
Epicure Products Used
Nutritional Information
Per serving: Calories 480, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 62 g (Fiber 6 g, Sugars 11 g), Protein 32 g.
Tips
Make it vegetarian: replace chicken with smoked tofu or tempeh.
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This is a perfectly balanced plate