Since life doesn’t seem to be slowing done one single second, despite my desire to sit outside and watch the leaves change colors, I’m still all over the 30-minute, healthy meals. Might as well have something to look forward to even though 99% of the day I’m running around like a madwoman forgetting my kids at soccer practice (yep, that happened) and trying to keep seven different schedules straight. Granted, Cam’s schedule doesn’t really count since she is my little shadow all the day long and only veers her own direction when it’s afternoon naptime (confession: every.single.day I wish our schedules were identical and I was napping, too).
This chicken stir-fry is fast and fabulous. I professed my love for mangoes last week or so and this stir-fry is another delectable way to incorporate the sweet fruit. I’ve also made it with fresh pineapple and in the interest of being fair to the pineapples of the world, it is equally delicious.
Plus, isn’t it kind of pretty?
Less than 30 minutes and dinner will be on the table – full of healthful and yummy ingredients. The fresh basil gives just the right kick to a dish already composed of beautifully paired flavors and the whole combination is tasty, tasty, tasty.
It might be merging into The Season of Heavy Comfort Foods, but I’m hanging on to the light, refreshing flavors of summer. Plus, it’s, like, 90 degrees here this week, so yeah, come back and say hi another time mashed potatoes and macaroni and cheese.
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup low-sodium soy sauce (substitute tamari for gluten-free)
- 5 teaspoons cornstarch, divided (you'll use part of it in the sauce and part for the chicken)
- 1 tablespoon rice vinegar
- Pinch of red pepper flakes (add more for extra heat)
- 2 teaspoons granulated sugar
- 1 1/2 - 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons vegetable or coconut oil
- 4 garlic cloves, finely minced or pressed
- 1 large mango, peeled, pitted and diced or (1 to 1 1/2 cups pineapple)
- 1 red bell pepper, stemmed, seeded and diced
- 1 medium red onion, diced or cut into thin strips
- 1/4 cup fresh basil, torn into pieces
- Hot, cooked rice, quinoa or noodles for serving
- In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.
- In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
- In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.
- Add the garlic, mango, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.
- Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
- Sprinkle with basil and serve over rice, noodles, quinoa or by itself.
Recipe Source: adapted from The Make-Ahead Cook from America’s Test Kitchen (increased and adapted amounts to serve 6 instead of 4 and changed up the method a bit to simplify)