Stir fry is one of my all time favorite dishes. There’s something about crisp, fresh veggies and a quick cooking method that makes me a happy girl. This stir fry recipe is especially rockin’. As Mary puts it, “The sweet and spicy combo kicks some major ass while the gooey texture of the fresh mango gives this dish a really great flavor and thickness.”
Fresh mangoes really make this dish. I absolutely love when mangoes are in season (and on sale!). I buy boat loads of them, slice and dice them and freeze them to use later on. Easy peasey and always on hand.
Combine the soy sauce, rice vinegar, and 1 tablespoon of garlic and ginger. Place the chicken in a large ziplock bag and add the corn starch. Toss to coat and add the marinade. Set aside while you prep the veggies
Add 2 tablespoons of vegetable oil to a wok or large frying pan and place over medium-high heat. When the oil is hot, add the chicken and stir fry it until it is cooked. Remove the chicken, along with it's delectable juices, and set aside.
Add the remaining oil to your pan and heat it. Add the onion, remaining garlic and ginger, and hot peppers. When the onions are clear, add the rest of your vegetables. Stir fry for a minute or so and add the mango and curry powder. Continue stir frying until the vegetables are cook yet crisp.
Add the cooked chicken and chicken juice and season with salt, pepper and red pepper flakes to taste. Serve hot over noodles or rice.
If you're not exactly sure how to pick out a sexy mango or how to cut a mango, check this article out.