Chili Mango Chicken

11 INGREDIENTS • 14 STEPS • 40MINS

Chili Mango Chicken

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

40MINS

Total Time

Ingredients

Servings
2
us / metric
Corn Starch
1 Tbsp
Corn Starch
Onion
1
Small Onion
Red Quinoa
2/3 cup
Red Quinoa
Chicken Breast
2
Chicken Breasts
Gluten-Free Tamari Soy Sauce
1 Tbsp
Gluten-Free Tamari Soy Sauce
Sesame Oil
1 tsp
Sesame Oil
Mango
1
Mango
Sugar Snap Peas
1 cup
Sugar Snap Peas
Sambal
1 Tbsp
Sambal
Fresh Ginger
1 1/3 Tbsp
Fresh Ginger
Scallion
1 bunch
Scallion
1 scallion per 2 servings

Nutrition Per Serving

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Calories
535
Fat
6.9 g
Protein
46.6 g
Carbs
72.8 g
Love This Recipe?
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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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 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 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 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 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 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 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!
step 14 Enjoy!

Tags

Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Chicken
Date Night
Healthy
Dinner
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