Mango Habanero Chicken & Broccoli

Mango Habanero Chicken & Broccoli adapted via MH (servings)

  • 1 lb chicken breast, cut into medium pieces
  • 1 T. soy sauce
  • 1 t. sesame oil
  • 1 t. corn starch
  • 1/2 T. canola oil
  • 1 T. chopped shallots, white parts only
  • 1 t. grated ginger
  • 1 t. minced garlic
  • 2 c. broccoli, blanched
  • 1 manila mango, peeled & pitted
  • 1 habanero chili, seeds removed
  • 1 T. chili garlic sauce
  • salt & pepper

  1. Toss chicken with soy sauce, sesame oil, and corn starch. Set aside for 10 minutes.
  2. In a food processor finely chop the mango, habanero, and chili garlic sauce.
  3. Heat a large skillet over medium high heat, and saute the shallots, ginger, and garlic.
  4. Turn the heat down to medium, and add the chicken and its marinade to the skillet. Once one side of the chicken pieces are slightly browned, turn them over & pour in the mango sauce. Cover the skillet, and cook on low heat for 10 minutes.
  5. After 10 minutes mix in the broccoli. Cook for another minute or so. Salt and pepper to season. Serve with brown rice!

* N o t e s : More mango-y & spicy next time, cook sauce down separately or use more mangos? Can also use cubed thigh or leg meat.


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