The fresh mangos in the store looked irresistible! They were large and colorful and just soft enough to the touch. I bought two, anticipating to enjoy one for lunch as soon as I finished my errands.
I gobbled it up that afternoon, and wondered if I should eat the second one too? Self-control, I told myself. Okay, so what to do with the other one. Should I make a mango icee? Or enjoy it in a tropical fruit salad? After a quick browse on Pinterest, I knew exactly what to do with it: add it to stir fry!
I make stir fry often with whatever vegetables I have in my refrigerator. This week was no exception. I had an abundance of green bell peppers and carrots, so that’s what I used. Plus a chicken breast that needed to be eaten. Add my favorite stir fry sauce…I couldn’t wait to taste this dish!
I cooked my stir fry like normal, beginning with onions and garlic, then the steamed veggies. I added the chicken and diced mango as well. But I had a brilliant idea as I was dicing my mango. I could squeeze the juice from the mango’s core into my sauce. Oh, that was a fantastic idea because the tropical juice added such a rich depth of flavor to the sauce!
At the table, I challenged my husband to name the “secret ingredient.” He guessed it right away, and parere it paired perfectly with stir fry!
- 1 red onion, diced
- 2 cloves garlic, diced
- 2 chicken breasts, cooked and cubed
- 1 mango, diced
- 2 bell peppers (any color), diced
- 2-4 carrots, peeled and diced
- Optional: broccoli, carrots, or green beans
- For the sauce:
- 1 Tbsp peanut butter
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire or teriyaki sauce
- ¼ tsp red pepper flakes
- The juice from the mango (squeezed from the core after you’ve cut off the sides)
- Cook the onions over medium heat until translucent in 1-2 Tbsp oil (any kind), about 5 minutes.
- Add the garlic and cook another 2 minutes.
- Steam the carrots, bell peppers, and other vegetables until cooked.
- Add in the steamed vegetables, chicken, and diced mango.
- Whisk together the sauce.
- Pour the sauce into the skillet, stir, and simmer for 10-20 minutes.
- Serve over rice or quinoa.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 267 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 41mg Sodium: 460mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 5g Sugar: 33g Sugar Alcohols: 0g Protein: 19g