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Stir-Fried Chicken with Mango, Sugar Snap Peas and Jalapeño

 

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Stir-Fried Chicken with Mango, Sugar Snap Peas and Jalapeño
 

 

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Recipe

Stir-Fried Chicken with Mango, Sugar Snap Peas and Jalapeño

285 calories

Times

  • Ready Time : 0 min

Servings

4

Ingredients

  • 3 tablespoons olive oil, divided
  • 4 (4- to 5-ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 cup coarsely chopped sugar snap peas
  • ⅓ cup chopped red onion
  • 2 teaspoons chopped fresh ginger
  • 1½ tablespoons chopped jalapeño pepper
  • 2 cloves garlic, chopped
  • 1 ripe mango, pitted, peeled, and cut into chunks
  • 3 tablespoons rice vinegar or white wine vinegar

Directions

1. Heat 2 tablespoons oil in a wok or skillet over medium-high heat.
2. Add chicken and stir-fry until the pieces have turned white and are cooked through, about 3 to 4 minutes.  Dish out and set aside. Pour in
remaining 1 tablespoon oil.
3. Add snap peas, and stir-fry for about 2 minutes. Add red onion, ginger, and jalapeño pepper. Stir-fry for 1 minute. Add garlic, and stir-fry
for another minute.
4. Return chicken and any accumulated juices to the pan; add mango, and stir-fry until hot, about 1 minute. Pour in vinegar, stir, and serve.

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About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

One Response to Stir-Fried Chicken with Mango, Sugar Snap Peas and Jalapeño

  1. That looks so fresh and healthy-delicious!

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