Anyway, here I am a week later with 10 mangoes that are ready (really ready) to be eaten. So here is the recipe I am using for tonight to attempt to get the 3.99 out of my mango purchase. Feel free to give it a try if you are feeling adventurous. I saw in some other recipes to add some coconut milk. If I make it to the store, I am going to toss some in to see how it tastes.
- 3/4 lb boneless, skinless chicken breast, sliced
- 1 1/2 t soy sauce
- 1/4 t salt
- pinch white pepper
- 1 t Cornstarch
- 2 t cider vinegar
- 1 1/2 t ketchup
- 2 T water
- 1 T thai sweet chili sauce (for mild heat)
- 1/2 medium green bell pepper, sliced
- 1/2 medium red bell pepper, sliced
- 1 T grated ginger
- 1 t garlic
- 1/2 C onion sliced
- 2 large mangoes, peeled, pitted, thinly sliced
Combine chicken and marinade ingredients (soy sauce, salt, pinch white pepper, and cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (cider vinegar, ketchup, water and chili sauce) and set aside.
In non-stick skillet or wok, coat with pan spray, add chicken and garlic and ginger stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish cilantro and serve.
Each serving includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.