Rose Reisman Chicken and Mango Stir-Fry with Hoisin Coconut Sauce

The combination of chicken, mangoes and coconut sauce is incredible. If you can’t find fish sauce, use either soy sauce or oyster sauce.

INGREDIENTS
Sauce
½ cup light coconut milk
¼ cup hoisin sauce
2 Tbsp brown sugar
2 Tbsp fish sauce
1 Tbsp natural peanut butter
1 Tbsp water
2 tsp cornstarch
1½ tsp minced fresh garlic
1 tsp minced fresh ginger
1 tsp hot sauce (Sriracha)
Stir-fry
12 oz boneless breast, diced
2 Tbsp flour
2 tsp vegetable oil
1½ cups sliced onion
2 cups sliced red bell pepper
6 oz thin chow mein noodles
¾ cup diced mango
¼ cup chopped cilantro or parsley
3 Tbsp chopped green onion

INSTRUCTIONS
1. To make the sauce: Whisk the coconut milk, hoisin sauce, sugar, fish sauce, peanut butter, water, cornstarch, garlic, ginger and hot sauce in a bowl until smooth. Set aside.
2. To make the stir-fry: Spray nonstick grill pan with cooking oil and heat to high. Dust chicken with flour and sauté just until cooked, about three minutes. Remove chicken and set aside.
3. Spray a nonstick skillet with cooking oil, add the vegetable oil and place over medium heat. Stir-fry the onions until softened, about 5 minutes. Add the red pepper and stir-fry for 3 minutes. Meanwhile, cook noodles in boiling water for 3 minutes. Drain and place on serving platter.
4. Add the sauce and chicken to the vegetables. Stir-fry until the sauce thickens, about 2 minutes.
5. Pour over top noodles. Garnish with mango, cilantro and green onion and serve immediately. If desired, serve with rice.
NOTES
Makes 6 servings.

Preparation time: 15 minutes
Cooking time: 15 minutes

Make ahead: Prepare the sauce up to a day in advance. It’s best to stir-fry the vegetables and cook the meat just before serving.

Nutritional Information per Serving
Calories 320
Carbohydrates 33g
Fibre 3g
Protein 18g
Total fat 13g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 520mg