Happy first day of May! It’s pouring rain here…and it’s most likely pouring rain where you are, too. It seems like it’s been raining FOREVER! Ah well…May showers? Hopefully will bring May flowers and some consistent sunshine?? We can only hope and I do have hope!
As frequent readers of Men’s and Women’s Health Magazine, Frank and I are always looking for new healthy recipes to try. There are days when we like to experiment in the kitchen and there are days when our go-to recipes from magazines/cookbooks work wonders for us.
Back in October 2011, Frank found this recipe via Men’s Health magazine and it quickly became a staple in our kitchen. The first time he made it, I absolutely loved it, and it’s always a special treat when he cooks this meal for us (as a personal trainer, he works late nights so it’s extra special when he gets too cook!). We literally have the page ripped out and stored in my cookbook 🙂 This is a great recipe as our fridge is always stocked with the main condiments and flavor ingredients, so planning around this meal can be made very easy. You can even swap out the vegetables with whatever’s in the fridge! Did I mention this meal can be on the table in less than 30 minutes? Yep, I said it.
The thought of a flavorful yet spicy chili and mango stir-fry combined over a warm bed of rice or quinoa just makes me smile from ear-to-ear (I told you I love food!!). They are the perfect spicy and sweet flavor combination that some might shy away from–but not for this girl and definitely not Frank. The expert behind this recipe sure knew what he/she was talking about when they decided to make chili garlic sauce and mango the main players in this dish.
Alright, let’s get to the recipe, shall we? The recipe below is straight from Men’s Health but I’ve provided Tips along the way to help with your meal prep for this dish!
1 lb. boneless, skinless chicken thighs, cut into 1/2 inch pieces (Tip: We always use chicken breast instead of thighs; less fat goes a long way!)
1 tbsp. cornstarch
1 tbsp low-sodium soy sauce (Tip: Don’t take ‘low-sodium’ lightly. This is the only kind of soy sauce we have in our fridge, less salt with all the flavor. Look for the soy sauce with the light green lid!)
1/2 tbsp. sesame oil
1/2 tbsp. peanut or canola oil
1 red onion, chopped (Tip: Chop into medium-sized chunks–not strips)
1 tbsp. grated or minced fresh ginger (Tip: Last night, we didn’t have fresh ginger, but we always have a jar of minced ginger in the fridge. It’s always great having jars of minced garlic and ginger in case you don’t have the fresh kind on hand! We’ve also made it with the fresh ginger and honestly, the taste was just as flavorful either way!)
2 cups sugar snap peas (Tip: You could easily swap out snap peas for string beans, zucchini, asparagus, broccoli or whatever vegetable you have on hand)
1 mango, peeled, pitted and chopped
1 tbsp. chili garlic sauce (We usually always throw in 2 tbsp. since Frank and I both like it spicier–Frank actually adds Sriracha sometimes, too!)
Black pepper to taste (In our case, LOTS of black pepper)
Chopped green onions, for garnish
Cooked quinoa or brown rice
1. Marinate the chicken (give yourself at least 10 minutes for the chicken to marinate). Combine the chicken pieces, cornstarch, soy sauce, and sesame oil in a mixing bowl and let sit for 10 minutes. (Tip: Combine the corn starch with the soy sauce and sesame oil first, then pour it over the chicken and mix).
2. In a wok or large skillet, heat the peanut or canola oil on high. Add onion and ginger, cook until the onion is translucent, about 1-2 minutes. Add the peas and stir-fry for 1 minute. Add the chicken with its marinade, and stir-fry until it begins to brown, about 2 minutes.
3. Add the mango, chili garlic sauce, and pepper. Stir-fry until chicken is cooked through and the mango becomes saucy, about 1 minute more. Serve over brown rice or quinoa and top with green onions. Makes 4 servings.
What are your go-to recipe magazines and cookbooks?