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Rush Hour Gourmet

You can't ask for more color or crunch, with relatively little effort. A quick combination of peanut butter, soy sauce, and hot water creates just enough sauce to coat the vegetables and chicken.

You can't ask for more color or crunch, with relatively little effort. A quick combination of peanut butter, soy sauce, and hot water creates just enough sauce to coat the vegetables and chicken.

Chicken Stir-Fry With Mango and Peanut Sauce

4 or 5 servings

Water

3 medium carrots

6 or 7 scallions

2 cups sugar snap peas

1 Champagne mango

3 boneless, skinless chicken breasts (about 11/2 pounds)

1/4 teaspoon kosher salt

1/4 teaspoon fresh pepper

1 tablespoon canola oil

3 tablespoons chunky peanut butter

2 tablespoons soy sauce

1. Boil a kettle of water.

2. Peel the carrots; cut into 3-inch, thickish batons. Cut the scallions (white and green) crosswise into thin slices. Trim the snap peas. Peel the mango; cut into strips.

3. Trim the fat from the chicken, cut into bite-size pieces, not too thick. Pat dry with paper towels; season with salt and pepper.

4. Heat the oil in a wok or large skillet over high heat. Once the oil is hot, add the chicken. Stir-fry for about 6 minutes or until it loses its raw look. Transfer to a plate.

5. Add the carrots and stir-fry for 3 minutes, until just soft. Add the scallions, stir-fry for 1 minute; add the snap peas, stir-fry for 2 minutes. Add the mango, stir-fry for 30 seconds. Remove from heat.

6. In a measuring cup, whisk together the peanut butter, soy sauce, and 2/3 cup of boiled water to form a sauce.

7. Return the wok to the stove over medium heat. Pour in the sauce, add the chicken. Cook for 2 minutes. (Don't let the sauce get too thick. If it does, add boiled water to thin.)

8. Serve right away with steamed rice.

Per serving:

280 calories, 36 g protein, 14 g carbohydrates, 9 g fat, 2 g saturated fat, 80 mg cholesterol, 460 mg sodium, 3 g dietary fiber, 8 g sugar