Mango Chicken Stir-Fry with Snap Peas

Ingredients

For the Spicy Mango Salsa:

3 small mangos, or 2 larger mangos peeled and diced into ¼-inch pieces (I used 3 ataulfo "honey" mangos)

1 medium red onion, diced into ¼-inch pieces

1 jalapeño, stemmed and minced (I left the seeds in for spice)

½ tablespoon fresh ginger, peeled and minced

1 tablespoon Samba Oelek (or other hot pepper sauce)

2 tablespoons fresh lime juice

salt and pepper to taste

For The Mango Chicken:

2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon Asian sesame oil

1 tablespoon cornstarch (use a brand like Argo or Bob's Red Mill for gluten-free)

2 tablespoons soy sauce (or tamari for gluten-free)

1 pound snap peas, ends trimmed if needed

2 tablespoons grapeseed or canola oil

2 cups Spicy Mango Salsa

2 tablespoons honey

salt and pepper to taste

toasted sesame seeds for garnish

Preparation

For the Spicy Mango Salsa:

In a large, nonreactive bowl, combine the mangos, onions, jalapenos, ginger, sambal, and lime juice, and blend gently.

Season with salt and pepper to taste, then use or refrigerate.

For the Mango Chicken Stir-Fry:

In a large bowl, combine the chicken, sesame oil, cornstarch, and 1 tablespoon soy sauce and mix. Set aside for 10 minutes.

Fill a large bowl with cold water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they have brightened and lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.

Heat a wok or heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa, along with another tablespoon of soy sauce and the honey. Allow it to heat through.

Season with salt and pepper, and if desired serve over your favorite rice or rice noodle. Garnish with the remaining mango salsa and toasted sesame seeds.