Last year this weekend I remember exactly where I was. The sun was shining, birds chirping, neighbors biking, parents gardening, and I was attempting to soak in every little bit of sun I could. Spring was truly in the air and I could already begin to taste the fresh and bright flavours of summer. This year, I find myself inside, at the computer, cuddled up in my bathrobe, music drowning out the silence of the outside world. Perhaps Mother Nature hasn't looked at her calendar lately, because she seems to have forgotten that it's supposed to be Spring! It's been a pretty chilly Spring in Toronto so far, but despite the cool breeze and cloudy skies, I can't help but find myself craving those same bright and fresh Spring and Summer flavours. I guess my mom was on the same page as me when she ripped a recipe for Chili Mango Chicken out of last weeks Toronto Star. Full of those familiar warm-weather flavours this was exactly the type of meal I had been craving.
This recipe was extremely easy and fast to make (especially when working as a team!), making it the perfect weeknight supper. For something so fast and simple I could not believe how insanely delicious this dish turned out! The tender chicken was moist and full of flavour from being enveloped in the sweet and spicy Asian mango sauce. When resting on a bed of brown rice this meal is satisfying, but light allowing you to feel energized and invigorated, rather than ready for a nap like much of the comfort food you find during the Fall and Winter. The recipe sounded delicious as it was, but of course my mom and I wanted to add some more flavours of our own. We hit the dish up with some toasted sesame seeds for nuttiness, red pepper flakes for heat, and although we didn't have it this time, we would definitely get some extra veggie-action going on by adding some sliced red bell peppers next time. I cannot emphasize enough how awesome this dish is, you've just gotta try it for yourself!
Recipe adapted from The Toronto Star
1 tbsp corn starch
1 tbsp soy sauce
1 tbsp sesame oil
1 lb boneless, skinless chicken breasts, cut into 1/2 inch pieces
1/2 tbsp canola oil
1 small red onion, chopped
1 tbsp grated peeled ginger
2 cups sugar snap peas, trimmed, strings removed
1 1/2 ripe mangos, peeled, pitted, diced
1 1/2 tbsp asian chili garlic sauce
2 tbsp sesame seeds, lightly toasted
1 red bell pepper, cut into chunks
1/2 tbsp red pepper flakes
steamed brown rice for serving
1. In a bowl large enough to fit chicken pieces, stir together corn starch, soy sauce, and sesame oil. Add the chicken and mix until all the pieces of chicken are coated. Let stand 10 minutes.
2. In a wok or large skillet, heat canola oil over high heat. Add onion and ginger. Cook until onion is softened, about 2 minutes.
3. Add the sugar snap peas and red bell pepper, stir-fry 1 minute using a spatula, keeping vegetables in near constant motion. Add the chicken and any remaining marinade in the bowl, and stir fry until the chicken begins to brown, about 3 minutes.
4. Stir in the mango, chili garlic sauce, red pepper flakes, and toasted sesame seeds. Season with pepper. Stir fry until chicken is cooked through and mango has softened to almost sauce-like consistency, 2-3 minutes. Serve with steamed brown rice.
The Drums - The Future
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