Try chef Cat Cora's recipe for spicy chicken and mango stir-fry, a dinner from her complete seven-day menu.
Servings: Serves 4–6
Marinade and Chicken:
  • 1/4 cup soy sauce
  • 2 cloves garlic , minced
  • 3/4 pound boneless, skinless chicken , sliced into 1/2-inch thick strips
  • 1 Tbsp. olive oil
  • 2 medium onions , diced
  • 1 cup frozen broccoli
  • 1/2 cup frozen snow peas
  • 1/2 cup frozen mangoes , sliced
  • Soy sauce , if needed
  • 1 Tbsp. coarsely chopped fresh cilantro
  • 1 Tbsp. chopped scallions
In a Pyrex dish or bowl, combine the soy sauce and garlic.

Place the chicken into the dish, cover and refrigerate for several hours or overnight to marinate.

Heat the oil in a wok or large sauté pan over high heat. Add the chicken, marinade and onion, and sauté quickly until chicken is cooked through. Add in broccoli and turn heat to medium-high. Cook for 3 to 4 minutes. Toss in snow peas and mangoes with their juices and cook for 2 to 3 minutes. Toss in the cilantro and scallions and serve.


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