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Thai Stir-Fried Chicken with Vegetables and Mango

Stir fry succulent mango with chicken, snow peas, carrots, water chestnuts, red pepper, corn and bean sprouts. Add a spicy Thai sauce and garnish with green onions, cilantro and peanuts. It's amazing!

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

Ingredients:

Sauce:
•   30 mL (2 tbsp) sweet chili sauce
•   30 mL (2 tbsp) hoisin sauce
•   15 mL (1 tbsp) soy sauce
•   5 mL (1 tsp) sesame oil
•   1 mL (1/4 tsp) hot pepper sauce, or more

Chicken and Mango:
•   30 mL (2 tbsp) Crisco® Canola or Vegetable Oil
•   500 g (1 lb) boneless skinless chicken thighs, cut in 2 cm (3/4-inch) pieces
•   2 cloves garlic, chopped
•   10 mL (2 tsp) chopped fresh ginger
•   300 g (1/2 bag) Europe’s Best® Zen Garden, frozen
•   375 mL (1 1/2 cups) Europe’s Best Sunburst Mangoes, defrosted

Garnish:
•   3 green onions, chopped
•   30 mL (2 tbsp) chopped fresh cilantro or parsley
•   75 mL (1/3 cup) coarsely chopped cashews or peanuts (optional)

Preparation:

Sauce:
1.  In a small bowl, combine sweet chili sauce, hoisin sauce, soy sauce, sesame oil and hot pepper sauce.
2.  In a wok or large non-stick skillet, heat oil over high heat. Add chicken, garlic and ginger and stir-fry for 3 minutes or until chicken is almost cooked. Add Europe’s Best Zen Garden. Cover and cook 2 to 3 minutes or until vegetables are cooked and hot, stirring occasionally to separate vegetables.
3.  Add mango and cook, uncovered, for 1 to 2 minutes or until heated through. Add sauce mixture and stir to coat chicken and vegetables. Transfer mixture to a serving dish. Garnish with onions, cilantro and nuts, if using.

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