This might just be my best original recipe ever. Not to toot my own horn or anything, but this stir fry simply kicks ass. The sweet and spicy combination is pretty much spot on, and the gooey texture of the fresh mango gives the dish a really great flavor and thickness. Yum, yum, yum. Mangos seem to be especially well priced at the moment, and tasty, I might add. So I’d suggest getting to this recipe while the gettin’s good.
Spicy Mango & Chicken Stir Fry
Ingredients
- 1/8 cup Soy Sauce (or gluten-free tamari)
- 1/8 cup White Rice Vinegar
- 4 Cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (minced)
- 1 Green Bell Pepper (large dice)
- 1 Green Cubanelle Pepper (small dice)
- 4 Dried Red Hot Chile Peppers (halved and seeded)
- 2 Mangos (sliced)
- 1 – 2 tablespoons Yellow Jamaican Curry Powder*
- 1 medium onion (small dice)
- Black Pepper & Sea Salt to Taste
- 4 tablepsoons Veg Oil
- 2 Chicken Breasts, cut into strips
* I bought my Curry Powder ready mixed in the Spice Section of my local Grocery Store. If you’d rather whip up your own, check out this recipe I found at FoodNetwork.com.
Directions
- Start by creating the marinade by combining the Soy Sauce, Rice Vinegar, and 1 tablespoon each of garlic and ginger.
- Coat the chicken and set it aside while you prep the veggies.
- Next, add 2 tablespoons of Vegetable Oil to a wok or large fry pan and put it onto the stove over meduim-high heat.
- When the oil is nice and pipiing hot, add the chicken and stir fry it until it has been cooked through.
- Remove the chicken, along with its juices and set them aside.
- Add another 2 tablespoons of oil to the pan and heat it.
- As soon as it is hot, add the onion, remaining garlic and ginger, and the hot peppers to the pan.
- When the onions clear, add the green bell and cubanelle peppers.
- Stir fry for just 1 – 2 minutes, then add the mango and curry powder.
- Continue to stir fry until the peppers are tender enough for your liking.
- Add the cooked chicken along with its juices, then add salt and black pepper to taste.
- Serve immediately over rice or noodles.
P.S. If you are wondering how to pick out a great mango, or how the heck to cut it up properly, just check out this handy dandy YouTube video. For this recipe, I’d chop the mango chunks just a tad smaller than he does here, but the general technique is awfully handy.
P.P.S. This would also work really well with grilled shrimp.