Mango Curry Chicken Stir-Fry

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

1. Place rice in Multipurpose Steamer. Stir in hot water. Cover; microwave on high, about 15 min.
2. In a small mixing bowl, whisk together water, soy sauce, sesame oil, dip mix, aioli mix, and cornstarch. Set aside.
3. For the stir-fry, heat oil in a wok over medium-high heat. In a separate bowl, season chicken with dip mix.
4. Add chicken to wok; stir-fry until golden, 6–8 min. Reduce heat to medium; add sauce. Simmer, stirring often, until sauce is thickened.
5. Add snow peas and mango; cook until snow peas are tender-crisp, 1–2 min. Stir in spinach until just wilted.
6. Serve over rice and garnish with lime wedges, if desired