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Thai Mango & Asparagus Stir-Fry

Europe’s Best Asparagus Spears and Sunburst Mango help you deliver fresh, delicious flavours in this stir-fry.

Preparation Time: 15 minutes
Cook Time: 8 minutes
Serving: 4-6 servings

Ingredients:

Sauce:
•   30 mL (2 tbsp) hoisin sauce
•   75 mL (1/3 cup) Regular Carnation® Evaporated Milk
•   50 mL (1/4 cup) creamy peanut butter
•   5 mL (1 tsp) sesame oil

Chicken, Mango and Asparagus:
•   30 mL (2 tbsp) Crisco® Canola or Vegetable Oil
•   500g (1 lb) boneless, skinless chicken breasts or thighs cut into 3/4" (2 cm) pieces
•   2 cloves of garlic, chopped
•   10 mL (2 tsp) ginger, chopped
•   300g (1 pkg) Europe's Best Asparagus Spears, broken into pieces, frozen
•   500 mL (2 cups) Europe's Best Sunburst Mango, thawed

Preparation:

Sauce:
1.  Combine all ingredients. Reserve.

Chicken, Mango & Asparagus:
2.  Heat oil in a wok or large non-stick skillet. Add chicken, garlic and ginger and cook for 3-4 minutes, until chicken is almost cooked. Add asparagus, cover and cook 2-3 minutes or until asparagus is cooked, stirring occasionally. Add mango and cook uncovered for 1-2 minutes until heated through. Add sauce mixture and stir to coat chicken and vegetables. Transfer mixture to a serving dish.

Tips:

•   Garnish with chopped green onions or fresh cilantro.

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