The combination of heat and sweet is a roller coaster for our taste buds and a partnership that lurks behind—knowingly or not—our affection for so many Asian dishes. Here, that combination upgrades a basic chicken stir-fry to something special with just two ingredients: The heat comes from a lashing of chili sauce (look for the bottle with the Red Rooster and a green screw-on cap) and the sweet from a thin coating of quick-cooked mango chunks.
As with all stir fries, this comes together quickly. You should have all of your ingredients prepped and ready to go BEFORE you turn on the stove.
Not only does this stir fry taste amazing but it has only 260 calories per serving. SCORE
1 pound boneless, skinless chicken thighs, chopped into 1/2" pieces
1 Tbsp cornstarch
1 Tbsp low-sodium soy sauce
½ Tbsp sesame oil
½ Tbsp peanut or canola oil
1 red onion, chopped
1 Tbsp grated or minced fresh ginger
2 cups sugar snap peas
1 mango, peeled, pitted, and chopped
1 Tbsp chili garlic sauce (preferably sambal oleek)
Black pepper to taste
Combine the chicken, cornstarch, soy sauce, and sesame oil in a mixing bowl and let sit for 10 minutes.
Heat the peanut oil in a wok or large skillet over high heat. Add the onion and ginger and cook for 1 to 2 minutes, until the onion is translucent. Add the sugar snaps and stir-fry for 1 minute, using a metal spatula to keep the vegetables in near-constant motion. Add the chicken, along with its marinade, and stir-fry for about 2 minutes, until the meat begins to brown on the outside. 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.