chicken

Mango Chicken Stir Fry

Mango Chicken Stir Fry

Adapted from Cooking Classy

 

Ingredients

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. 

Barbecue-esque Chicken Legs

While you can cook meat in Chica de Gallo's salsa without any additions, we made these chicken legs in a tomato-based concoction. It almost tastes like barbecue sauce and, well, chicken. The legs are served on top of veggies and rice, but you can eat them on their own or get creative.

Barbecue-esque Chicken Legs

1.5 lb -  Chicken Legs

16 oz - Chica de Gallo Medium Salsa Fresca

1/4 cup + 2 tbsp - Olive Oil

6 oz - Tomato Paste

3-4 dashes - Worcestershire Sauce

Preheat oven to 375*F. Combine Chica de Gallo Medium Salsa Fresca, 1/4 cup olive oil, tomato paste, and Worcestershire sauce in a bowl. Heat an ovenproof skillet with 2 tbps olive oil on medium-high. Add chicken and sear on both sides until golden brown (6-8 minutes). Cover chicken with sauce and bake for 25-30 min or until internal temperature is 165*F.

Thai Peanut Sauce with Medium Salsa Fresca

The flavors and heat of Chica de Gallo's salsas play well with Thai cuisine. The fresh cilantro and lime juice brighten up a traditional peanut sauce. Use this sauce on the protein of your choice. Great for dipping, too!

Thai Peanut Sauce with Medium Salsa Fresca

1/2 cup Smooth Peanut Butter

8 oz Chica de Gallo Medium Salsa Fresca (substitute Mild Salsa Fresca or Ghost Pepper Salsa to vary heat)

3 oz Coconut Milk

1 oz Fresh Lime Juice

Combine all ingredients in a blender. Refrigerate unused portion.

If you're feeling adventurous, try adding any of the following ingredients. Start small and add to taste. Fish sauce, soy sauce, coconut soda, sriracha sauce, red pepper flakes, agave nectar, fresh ginger, hoisin sauce