Mango Curry Chicken Stir-Fry

20 min
4 servings
$4.98/serving

Perfectly Balance Your Plate

This is a perfectly balanced plate

Ingredients

1 cup dry white rice

2 ¹⁄₂ cups hot water

Sauce

3 tbsp water

2 tbsp low sodium soy sauce

1 tbsp sesame oil

1 tsp Mango Curry Dip Mix

1 tspRoasted Garlic Aioli Mix

¹⁄₂ tbsp cornstarch

Stir Fry

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

Preparation

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 (Fibre 6 g, Sugars 11 g), Protein 32 g.

Tips

Make it vegetarian: replace chicken with smoked tofu or tempeh.

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Roasted Garlic Aioli Mix

Wok & Glass Lid

Multipurpose Steamer