11 INGREDIENTS • 14 STEPS • 40MINS

Chili Mango Chicken

Name: Chili Mango Chicken
Total time: PT2400.0S
Yield: 2
Ingredients: 1 tablespoon Corn Starch; 1 Onion; 4 ounce Red Quinoa; 2 Chicken Breast; 1 tablespoon Gluten-Free Tamari Soy Sauce; 1 teaspoon Sesame Oil; 1 Mango; 6 ounce Sugar Snap Peas; 1 tablespoon Sambal; 0.25 ounce Fresh Ginger; 1 bunch Scallion

Recipe

4.5

2 ratings

Looking for more than just the same old chicken stir-fry? You won't find this on the menu at your local restaurant! Fresh, juicy mango tempers the spicy kick of sambal paste in this unique Asian-inspired dish.

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Looking for more than just the same old chicken stir-fry? You won't find this on the menu at your local restaurant! Fresh, juicy mango tempers the spicy kick of sambal paste in this unique Asian-inspired dish.

Chef'd

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

40MINS

Total Time

$5.86

Cost Per Serving

Ingredients

Servings

2

us / metric

1 Tbsp

Corn Starch

1

Small Onion

2/3 cup

Red Quinoa

2

Chicken Breasts

1 Tbsp

Gluten-Free Tamari Soy Sauce

1 tsp

Sesame Oil

1

Mango

1 cup

Sugar Snap Peas

1 Tbsp

Sambal

1 1/3 Tbsp

Fresh Ginger

1 bunch

Scallion

1 scallion per 2 servings

Nutrition Per Serving

VIEW ALL

Calories

535

Fat

6.9 g

Protein

46.6 g

Carbs

72.8 g

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Chef'd

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Cooking InstructionsHide images

step 1

Combine the Red Quinoa (2/3 cup) with 1 cup of water and 1/2 teaspoon of salt in a small sauce pot over high heat. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes.

step 2

Remove from heat and let sit for 10 minutes before fluffing with a fork; set aside.

step 3

Pat dry the Chicken Breasts (2) and cut into 1 inch cubes.

step 4

In a large bowl, combine the cubed chicken, Corn Starch (1 Tbsp), Gluten-Free Tamari Soy Sauce (1 Tbsp), and Sesame Oil (1 tsp). Marinate for 10 minutes.

step 5

Peel the Onion (1) and dice into 1/4 inch pieces. Set aside.

step 6

Using the back of a spoon of a peeler, peel the Fresh Ginger (1 1/3 Tbsp), mince and set aside.

step 7

Slice the Scallion (1 bunch) thinly at a diagonal angle; set half aside for garnish.

step 8

Peel the skin off the Mango (1) and remove mango flesh from pit. Discard the pit and dice mango into small pieces.

step 9

In a large saute pan, heat 1 teaspoon of canola oil over high heat. Add the diced small onion and minced ginger and cook until the onions are translucent 1 to 2 minutes.

step 10

Add the Sugar Snap Peas (1 cup) and cook for 30 seconds. Add the chicken with its marinade and cook until it begins to brown about 2 minutes.

step 11

Add the mango and Sambal (1 Tbsp). Cook chicken for 1 more minute.

step 12

Fold only 1/2 of the scallion into the quinoa and season with salt and pepper to taste.

step 13

In the center of two plates, plate quinoa and place chicken stir-fry over the top. Garnish with remaining green onions.

step 14

Enjoy!