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. 

Pan Seared Ravioli with Mango-Sweet Potato Sauce

With winter here, it's time for something on the heartier side. Pan seared ravioli will fill your belly and warm you up in no time. You will get a healthy dose of vitamin C with the mango-sweet potato sauce.

1 cup chopped sweet potato (about 1 large sweet potato)

3/4 cup Chica de Gallo mango pineapple salsa (plus some for garnish)

1/2 cup whole milk

2 tbsp olive oil

2 tbsp dark brown sugar

1 tbsp butter

Salt and pepper to taste

1 package of ravioli

Mango-Sweet Potato Sauce

Wash, peel, and cube sweet potato. Cover in water and boil in saucepan for 20 minutes or until soft. Drain sweet potatoes and put in blender. Add mango pineapple salsa, milk, olive oil, and brown sugar to blender. Pulse until thoroughly blended. Serve hot. Cover and refrigerate leftovers for up to a week.

Pan Seared Ravoli

Cook ravioli according to your favorite recipe or package instructions (We used butternut squash triangoli in the above picture and it was delicious). Drain ravioli very well. In a heavy pan, melt 1 tbsp butter. Heat drained ravioli for 3 minutes on each side or until browned. Serve with mango-sweet potato sauce and garnish with mango pineapple salsa.

Mango Pineapple Cranberry Chutney

mango pineapple cranberry chutney.jpg

Cranberry sauce is a holiday staple, which means it can be a bit boring. Transform your traditional cranberry sauce with Chica de Gallo's Mango Pineapple Salsa. The result is a sweet and savory cranberry chutney perfect for topping the holiday turkey (or Tofurkey) and spreading on the day-after sandwiches.

Mango Pineapple Cranberry Chutney

1 cup Fresh Cranberries

1/2 cup Chica de Gallo Mango Pineapple Salsa

1/3 cup Water

1/4 cup Sugar

Rinse cranberries and remove stems. Combine all ingredients in saucepan. Bring to a boil and then simmer for 10 - 15 minutes or until all cranberries have popped and sauce has thickened. Cool before serving and refrigerate any leftovers.