Mango Curry Chicken Stir-Fry

Mango Curry Chicken Stir-Fry Mango Curry Chicken Stir-Fry This is a perfectly balanced plate.
This is a perfectly balanced plate.
  • null min prep
  • 20 minutes
  • 480 calories
  • $4.98
  • Gluten Free

Ingredients


Makes: 4 servings
  • 1 C (250 ml) dry white rice
  • 2 1/2 C (620 ml) hot water
  • 3 Tbsp (45 ml) water
  • 2 Tbsp (30 ml) low sodium soy sauce
  • 1 Tbsp (15 ml) sesame oil
  • 1 tsp (5 ml) Mango Curry Dip Mix
  • 1 tsp (5 ml) Roasted Garlic Aioli Mix
  • 1/2 Tbsp (7.5 ml) cornstarch
  • 1 Tbsp (15 ml) oil
  • 1 lb (450 g) boneless, skinless, chicken breasts, cubed
  • 2 Tbsp (30 ml) Mango Curry Dip Mix
  • 2 C (500 ml) snow peas
  • 1 C (250 ml) mango pieces, frozen
  • 4 C (1 L) 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.

Tip


 

Make it vegetarian: Replace chicken with smoked tofu or tempeh.

Nutritional Serving Size Per serving:
Calories 480
Fat 11 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 65 mg
Sodium 470 mg
Carbohydrates 62 g
Fibre 6 g
Sugar 11 g
Protein 32 g

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Multipurpose Steamer
$50.00
Roasted Garlic Aioli Mix
Mango Curry Dip Mix