Mango Chicken Stir Fry

I'm pretty sure I could eat stir fry for ever meal of my life and never get sick of it. Okay, maybe that's an exaggeration, but in all seriousness I LOVE stir fry. You can pretty much throw whatever veggies and whatever protein you want in a hot pan with some Asian condiments and wind up with a delicious dinner. 

I was recently on a plane and was reading a weight watchers magazine to kill some time. They had a delicious-looking stir fry with mango that looked absolutely mouth watering. Without even reading the recipe, I knew I had to create my own version immediately.

You'd be surprised how versatile mango is. It's great in sweet desserts, but also holds up super nicely in savory dishes. The key to this stir fry is making sure your mango is perfectly ripe. Basically the skin should be smooth and it should be soft when you squeeze it- similar to how a avocado should feel.

Mangoes are not only bursting with delicious flavor but also bursting with amazing health benefits. One mango contains over 3/4 of your recommended daily Vitamin C intake. Vitamin C helps keep the body healthy and helps prevent disease. Mangoes also provide potassium which helps maintain a steady heart rate and keep blood pressure low. Mangoes also provide Vitamin A which is known to promote good eyesight. Lastly, mangoes provide numerous antioxidants which can help ward off many different kinds of cancer. 

Ingredients:

Chicken & Marinade:

2 chicken breasts- diced

1/8 cup soy sauce

2 tbsp. corn starch

1 tbsp ginger- grated

2 cloves garlic- minced

2 tbsp. sesame oil

1 tbsp. coconut oil

Veggies:

1 mango- peeled and sliced

1 onion- diced

1 8 oz. bag broccoli florets

1 8 oz bag sugar snap peas

1 red bell pepper- sliced

1 8 oz can sliced water chestnuts

1 tbsp. coconut oil

Stir Fry sauce:

1/8 cup oyster sauce

1/8 cup soy sauce

2 tbsp. rice wine vinegar

1 tbsp. sesame oil

red pepper flakes- to taste

Toppings:

cilantro- chopped (optional)

lime wedges- (optional)

Directions

1) Combine 1/8 cup soy sauce, 2 tbsp corn starch, ginger, garlic, and 2 tbsp sesame oil in a gallon size zip top bag.

2) Add sliced chicken to the bag and distribute evenly.

3) Marinate in refrigerator for at least 2 hours or overnight.

4) Heat coconut oil in a wok or large skillet over medium high heat. Add chicken (leaving marinade remaining in the bag) and cook for 6-10 minutes or until cooked through.

5) Remove chicken from pan and put in a bowl on the side.

6) Make stir fry sauce by combining 1/8 cup oyster sauce, 1/8 cup soy sauce, rice wine vinegar, sesame oil and red pepper flakes in a bowl.

7) Bring a pot of water to a boil and throw in broccoli florets. Boil for 2-3 minutes and immediately drain broccoli with ice water to stop the cooking

8) Add another tbsp. of coconut oil to the empty wok.

9) Add onion and cook until tender- about 5 minutes

10) Add bell pepper and sugar snap peas and cook another 2-3 minutes.

11) Pour in marinade from zip top bag and cook for another minute.

12) Add your stir fry sauce, chicken, water chestnuts, and mango and combine everything together.

13) Let everything simmer on medium low heat for 5-6 minutes.

14) Serve over brown rice and top with cilantro and lime wedges!
*This makes about 4-5 servings