Mango Salsa Chicken Stir-Fry & Asparagus |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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One of our favorite meals because we can substitute the 1 cup vegetables to what is in season. Also the salsa can be hotter if desired. Very good the next day too. Ingredients:
2 cups mangoes, fresh chopped |
1/2 cup salsa, medium hot |
1 (11 1/3 ounce) peach nectar |
2 tablespoons soy sauce |
1 1/2 lbs skinless chicken, cubed |
2 tablespoons olive oil |
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup asparagus, fresh chopped |
Directions:
1. To make the salsa combine:.
2. mango,salsa,peach nectar and soy sauce.
3. and cook on simmer for 15 minutes. Set aside.
4. Cube the chicken and pat dry. Into a plastic bag place the flour,salt & pepper. Add the chicken and shake to coat well.
5. Into a large fry pan,place the oil and heat to medium. Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone. Add the reserved salsa mixture and the asparagus,cover and cook on low heat for 15 minutes.
6. Serve over rice. Serves 4.
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