Your New Favourite Chicken Dish
Make your food like your woman, hot and sweet

February 7, 2012

pulled pork recipe

Make your food like your woman, hot and sweet

What you’ll need

500g boneless, skinless
chicken thighs, cut into
centimetre pieces
1 tbsp corn flour
1 tbsp low-sodium
soy sauce
½ tbsp sesame oil
½ tbsp peanut or canola oil
1 red onion, chopped
1 tbsp grated or crushed
fresh ginger
2 cups sugar snap peas
1 mango peeled, pitted
and chopped
1 tbsp garlic chilli sauce
Black pepper to taste

Marinate the chicken

Combine the chicken pieces, corn flour, soy sauce and sesame oil in a mixing bowl and let it sit for 10 minutes.

Stir-fry the vegetables

In a wok or large non-stick pan, heat the peanut or canola oil on high. Add the onion and ginger and cook until the onion is translucent (1 to 2 minutes). Add the peas and stir-fry for 1 minute. Add the chicken and stir-fry until it begins to brown, about 2 minutes.

Finish the dish

Add the mango, chilli garlic sauce and pepper. Stir-fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more. Serve over brown rice. Makes 4 servings

Per serving: 1 510kJ, 31g protein, 20g carbs, 3g fibre, 16g fat

Don’t Mangle the Mango

Step 1
Set the mango on its narrow side. Start at the top, placing your knife about a centimetre from the centre and cut down to remove the fruit’s wide sides. Then trim around the pit.

Step 2
Use a pairing knife or the tip of a chef’s knife to cross-hatch the fruit’s flesh, being careful not to slice through the skin.

Step 3
Push the skin inside out so the flesh protrudes in cubes. Then cut off the cubes.