Last week, I took this shot right before I did my mango tutorial for our WeightWatchers Stir-Fry Guru video shoot. I love this photo because it shows how beautiful mangoes are: on the far left is the Kent which has a rich, sweet flavor; Tommy Atkins the most widely available mango in the states–mildly sweet and very fibrous; ataulfo or champagne mango my favorite because it’s buttery and has an intense mango flavor; and the last one is an unripe ataulfo, an example of what not to buy. In New York mangoes started arriving in Chinatown a few weeks ago but they weren’t any good til this week. Now, they are finally fragrant and sweet and confirm for me that winter is permanently behind us. Coincidentally, my Market Watch column for the May/June WeightWatchers magazine is on mangoes and features my recipe for Stir-Fried Mango Chicken with Peppers. It’s so decadent to enjoy silky, rich mangoes with seared juicy, succulent chicken and peppers.
Stir-Fried Chili Mango Chicken
3/4 pound boneless skinless chicken breast, cut into 1/4-inch thick, bite-size slices
2 Tbsp white wine, or dry sherry, divided
2 tsp reduced sodium soy sauce
2 tsp cornstarch
1 tsp table salt, divided
2 Tbsp peanut oil, or vegetable oil, divided
1/4 cup reduced-sodium chicken broth
1 Tbsp sriracha
3 slices ginger, smashed
2 cups green bell peppers
1 ripe mango, cut into scant 1/2-inch thick bite-sized slices
1. In a medium bowl, combine chicken, 1 Tbsp of wine, soy sauce, 1 1/2 tsp of cornstarch and 1/2 tsp of salt until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine broth, sriracha, remaining 1 Tbsp wine and 1/2 tsp cornstarch.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add ginger and stir-fry 10 seconds or until just fragrant. Push ginger to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Swirl in remaining 2 tsp oil, add bell pepper, and remaining 1/2 tsp salt and stir-fry until just combined, about 15 seconds. Restir broth mixture and swirl into wok and stir-fry 1 to 2 minutes or until chicken is just cooked through and peppers are tender crisp. Remove from heat, add mango and stir until just combined. Make 4 servings.
