Mango Curry Chicken Stir-Fry
20 min
4 servings
480 calories
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
Instructions
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
Nutritional Information
Per serving: Calories 480, Fat 11 g (Saturated 1.5 g, Trans 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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