A restaurant-worthy stir-fry you can easily make at home. Curry flavour mixed with mango is a must-try.
1. In a large skillet sprayed with vegetable spray, heat oil. Combine chicken and flour and stir fry just until almost cooked. Remove chicken and set aside.
2. Respray pan and add curry paste, ginger and garlic, and sauté for 1 minute. Add onion and cook until tender, about 5 minutes. Add bell pepper and sauté for 2 minutes. Add coconut milk, snap peas and chicken and cook on lower heat until warm. Do not let boil.
3. Add lemon juice and cilantro. Serve over rice or noodles and garnish with mango and cashews.
2 tsp oil
1 lb boneless chicken breast, diced
2 Tbsp flour
¼ cup green curry paste
2 tsp grated ginger
1 tsp minced garlic
1 medium onion, sliced into ¼” strips
1 red bell pepper, sliced into ¼” strips
1 can light coconut milk
2 ½ cups sugar snap peas, cut in half
1 Tbsp lemon or lime juice
¼ cup chopped cilantro
1 cup diced mango
1/3 cup toasted chopped cashews
Nutritional Information per Serving
Saturated Fat 7g