Sesame Chicken & Mango Stir-Fry
with Scallion Jasmine Rice
Cooking time
25 minutes
Servings
4
Calories
700 /serving
Mango is a game changer when it comes to sweet & savoury pairings, and where would it be more appropriate to incorporate the tropical fruit than in an umami-rich stir-fry? Sticky sesame chicken fillets are sure to be a family pleaser, especially with fresh mango cubes thrown in! Garnish with sautéed scallions and heap it over delicate jasmine rice for a Chinese-inspired dinner that will pique the appetite of even the pickiest of eaters.
We will send you:
- 560g Chicken fillets
- 3 Scallions
- 225g Yu choy
- 1 Mango
- 315g Jasmine rice
- 150g Edamame
- 12g Chicken demi-glace
- 75ml Sesame-tamari vinaigrette
- 33g Sesame chicken spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, black pepper, ginger, garlic powder)
Contains: Mustard, Sesame Seeds, Soy
You will need:
Medium pot
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper
Total Fat
19 g
Saturated Fat
3 g
Sodium
930 mg
Total Carb
83 g
Sugars
10 g
Protein
48 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, cut off and discard the root end of the scallions; thinly slice. Peel the mango, slicing off the bottom end so it sits nicely. Cut around the pit and medium dice the flesh. Cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems. Pat the chicken dry with paper towel. In a medium bowl, combine the chicken and ½ the sesame-tamari marinade; drizzle with oil and season with S&P.
Sauté the scallions
While the rice continues to cook, in a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the scallions and cook, stirring occasionally, 3 to 4 minutes, until beginning to brown; season with ¼ of the spice blend and S&P to taste. Transfer to a small bowl and set aside in a warm spot.
Cook the stir-fry
In the same pan, heat a generous drizzle of oil on medium-high. Add the marinated chicken* to the pan and cook, 3 to 4 minutes, until beginning to brown. Flip the chicken and add the yu choy. Cook, stirring occasionally, 2 to 3 minutes, until the yu choy has wilted; season with the remaining spice blend. Add the edamame, demi-glace, remaining sesame-tamari marinade and ¼ cup of water; stir to combine. Cook, stirring occasionally, 2 to 3 minutes, until the chicken is cooked through. Stir in the mango.
Finish & serve
To the pot of rice, add the cooked scallions; stir to combine. Divide the finished rice between your plates. Top with the chicken stir-fry. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
