There are some days where there is just no time to make dinner. There. I said it. Sometimes I just don't feel like standing in the kitchen for an hour cooking up something to eat. So we decided to order some take-out for dinner instead. However, the Chinese restaurant's delivery place gave us a 45 minute estimated wait time. I thought about it a little and said, no thanks. Forty five minutes?! I can make dinner in faster than 45 minutes! So here is a dish for those nights where you don't really feel like cooking too much and want to get dinner on the table in a hurry.
We both really loved this dish. It's super healthy and packed with tons of veggies. It has lots of flavor from the sauce and the fruit. The sauce sinks into the rice if you pour it on top and leaves you with a deliciously saucy rice dish. Even better is it only takes about 20 minutes start to finish!!
So kick that lazy pizza delivery guy to the curb and make this instead! Now what to do with those extra 25 minutes I just earned myself...
Chili-Mango Chicken Recipe
yields 4 servings
1.5 lbs chicken breasts, chopped into 1/2 inch pieces
1 T. cornstarch
1 T. soy sauce
1 T. fresh ginger, minced or grated
1/2 t. pepper
1 T. canola or olive oil
1 small red bell pepper
1 small red onion
1 clove garlic, minced
1 1/2 cup mango chunks
1/4 c. Thai sweet chili sauce (usually available in the Asian section of the grocery store)
2 cups sugar snap peas, snow peas, or broccoli (your choice!)
1) Combine chicken, cornstarch, soy sauce, ginger, and pepper in a mixing bowl and let sit for 5 minutes.
**If serving with rice start the rice now and cook according to directions on the package. Rice takes 15-20 minutes so it will get done just with the rest of the food.
2) Meanwhile roughly chop the onion and bell pepper.
3) In a large skillet over medium-high heat add oil and let heat until shiny (about 30-45 seconds). Add the onion, bell pepper and garlic and cook for 2 minutes, stirring frequently.
3) Add the chicken mixture and cook for 3-4 minutes or until chicken is no longer pink. Stirring frequently.
4) Add the mango chunks and the chili sauce and cook for 2 minutes or until the mango begins to soften. Add the snap peas (or snow peas or broccoli) and cook for an additional minute or until the chicken is cooked through. (If you're unsure take a piece of chicken out of the mixture and cut it in half. It should not be pink in the middle).
5) Serve hot!