Mango Chicken Stir Fry

Mango Chicken Stir Fry

Adapted from Cooking Classy



16 oz Chica de Gallo mango pineapple salsa, divided

3/4 cup low-sodium chicken broth (substitute vegetable broth for vegan option)

1/3 cup low-sodium soy sauce

1 teaspoon sesame oil

1 tablespoon cornstarch

1 pound chicken breasts, cubed (omit or substitute tempeh or tofu for vegan option)

1 1/2 tablespoon vegetable oil

2 1/2 cup broccoli florets, broken up into bite-size pieces

1 1/2 cup chopped carrots

1 bell pepper, seeded and roughly chopped

1 cup yellow onion, chopped

1 tablespoon fresh ginger, peeled and minced

1 1/2 cup sugar snap peas

1 1/2 cup mushrooms, sliced

3 garlic cloves, minced

Brown rice for serving

1. In a blender, combine 1 cup Chica de Gallo mango pineapple salsa, chicken broth, soy sauce, and sesame oil. Pulse until smooth. Measure out 1/2 cup for marinade. Pour the rest of the mixture in a small bowl and whisk in cornstarch.

2. Cube chicken. Pour marinade over chicken and marinate in the refrigerator for 10-15 minutes.

3. Chop or mince vegetables as indicated above.

4. Heat vegetable oil in a wok or high-walled pan over medium-high heat. Remove chicken from marinade and add chicken to wok. Cook chicken for about 3 minutes, or until halfway cooked through. Add in broccoli, carrots, bell pepper, onion, and ginger. Cook for 4 minutes, tossing occasionally. Add in snap peas, mushrooms, and garlic. Cook for 2 minutes. Whisk soy sauce mixture and add to wok. Cook for 2 minutes, or until sauce has thickened, tossing frequently.

5. Serve hot with rice. Garnish with mango pineapple salsa.