Ingredients

1 pound boneless, skinless, chicken thighs, chopped into 1/2 inch pieces

1 tbsp cornstarch

1 tbsp low-sodium soy sauce

1/2 tbsp sesame oil

1/2 tbsp peanut or canola oil

1 red onion, chopped

1 tbsp grated or minced fresh ginger

2 cups sugar snap peas

1 mango, pealed, pitted and chopped

1 tbsp Sriracha chili garlic sauce

black pepper

Brown Rice

Preparation

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

  2. Heat the peanut oil in a wok over high heat. Add the onion and ginger and cook for 1 to 2 minutes, until the onion is translucent.

  3. Add the sugar snaps and stir fry for 1 minute, using a spatula to keep the vegetables in near-constant motion.

  4. Add chicken, along with marinade, and stir fry for about 2 minutes until the meat begins to brown. Add the mango, Chili sauce, and black pepper and stir fry for 1 minute longer, until the chicken is cooked through and the mango has softened into a near sauce-like consistency. Serve over Brown Rice