I've said it before and I'll say it again, when the husbands away I get to play! In the kitchen that is. 🙂
I whipped this fun dish up with the intention of "testing" the 5 year old. I really wanted to see how he would react to a veggie filled, fruit flavored chicken based one pot dish--something that I LOVE. The husband? Not so much.
Well I'm happy to say he passed! Just look at him! (and OMG how BIG is he?!?)
I'll let his plate speak for itself.
As you can see, the ONLY think he didn't like was the cooked mango. He has always LOVED it raw-just watch this video from 2008--but I think it was too soft for him cooked. By far, the chicken was his favorite (he had seconds!) And he said multiple times that he "loved" the rice. Totally a WIN in mommy's book! 🙂
Here's what I did...
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 small onion chopped
- 1 large portobello mushroom cap chopped
- 12 oz of raw chicken breast cut into chunks
- 1 cup frozen mango chunks (165g)
- 1 inch of ginger root frozen
- 1 tablespoon soy sauce
- 2 tablespoon whole wheat flour
- ½ cup of water + ½ cup water
- 3-4 medium carrots cut into sticks
- About 1 and ½ cup sugar snap peas
Instructions
Heat the oils in a large skillet over medium-high heat. Add the onion and mushroom, sprinkle with a bit of kosher salt and cook until browning.
Add the chicken and brown.
Stir in the frozen mango.
Grate the frozen ginger into the pan.
Mix the 2 tablespoon of flour with ½ cup of water. Add it to the pan.
Keep the other ½ cup water near the skillet and add of it thickens too fast or too much.
Stir in the carrots and snow peas and add any remaining water.
Cover and continue to cook on medium for 5 minutes.
Uncover. Stir. Serve over brown rice!
📖 Recipe
Chicken with Mango, Carrots and Sugar Snap Peas
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 small onion chopped
- 1 large portobello mushroom cap chopped
- 12 oz of raw chicken breast cut into chunks
- 1 cup frozen mango chunks 165g
- 1 inch of ginger root frozen
- 1 tablespoon soy sauce
- 2 tablespoon whole wheat flour
- ½ cup of water + ½ cup water
- 3-4 medium carrots cut into sticks
- About 1 and ½ cup sugar snap peas
Instructions
- Heat the oils in a large skillet over medium-high heat. Add the onion and mushroom, sprinkle with a bit of kosher salt and cook until browning.1 teaspoon olive oil, 1 small onion chopped, 1 large portobello mushroom cap chopped, 1 teaspoon sesame oil
- Add the chicken and brown. Chicken with Mango, Carrots and Sugar Snap Peas over Brown Rice1 cup frozen mango chunks, 3-4 medium carrots cut into sticks, About 1 and ½ cup sugar snap peas, 12 oz of raw chicken breast cut into chunks
- Stir in the frozen mango.
- Grate the frozen ginger into the pan.1 inch of ginger root frozen
- Mix the 2 tablespoon of flour with ½ cup of water. Add it to the pan.2 tablespoon whole wheat flour, ½ cup of water + ½ cup water, 1 tablespoon soy sauce
- Keep the other ½ cup water near the skillet and add of it thickens too fast or too much.
- Stir in the carrots and snow peas and add any remaining water.
- Cover and continue to cook on medium for 5 minutes.
- Uncover. Stir. Serve over brown rice!
roni
Honestly Tami I don't feel comfortable providing the salt content. I rarely measure salt when I use it and just list "Kosher Salt" in the ingredients. Sorry I can't be more of a help but thanks for the feedback!
Tami Mathers
I stumbled across your website & I'm impressed! Lots of variety & creativeness & it's nice to see not so many chicken recipes. Just one tiny little question though, how come you don't include how much salt is in each recipe with the nutritional info? It'd be great if you could.
Thanks
Jackie Lynch
This meal looks very filling, can't wait to try it. Thanks for the wonderful recipe
Mel
looks great!
I love to play in the kitchen when Dan is away too! I can eat all of the things he hates or wont try!
roni
I TOTALLY agree... great addition. I purposely kept it on the mild side for little guy but this can be taken to the sweet and spicy max! Mango, ginger and pepper flakes makes an awesome combo!
Michelle @ Turning Over a New Leaf
That looks REALLY good! I'm going to have to try that soon! I might add a teensy bit of red pepper flake or sriracha sauce, simply because my husband lives for spice, and I do like the sweet-n-spicy combo. 🙂
Kim
Yum! It looks delish! Can't wait to try it!
Leanne
That looks AWESOME!! I can't wait to try it -- minus the carrots, just don't like 'em cooked but some extra mushrooms or onions would be a good sub. 🙂
Eileen
geez...I should have invited myself over for dinner! This looks delicious! My dad and I used to make a TON of different stir-frys, but only when my mom wasn't home (cause she hated the smell of the curry we'd always mixed in). I think this will be dinner tomorrow...
PJ
This looks amazing. Can't wait to try it.
Just wait until Evan arrives and Ryan will seem even BIGGER!
On another note, if you need to try WW after the baby, I think you will like Points+. I am a WW veteran since back in the exchange days. For the first time in my life I feel like this plan is liveable and is something that I can make a lifestyle. You already have that figured out with the old plan but maybe I am a slow learner? :O)
Krista S.
Looks great, Roni! And Ryan is growing up SO stinkin' fast! He looks so much like your hubby, only lighter hair.