30 mL (2 tbsp) sweet chili sauce
30 mL (2 tbsp) hoisin sauce
15 mL (1 tbsp) soy sauce
5 mL (1 tsp) sesame oil
1 mL (1/4 tsp) hot pepper sauce, or more
Chicken and Mango:
30 mL (2 tbsp) Canola or Vegetable Oil
500 g (1 lb) boneless skinless chicken thighs, cut in 2 cm (3/4-inch) pieces
2 cloves garlic, chopped
10 mL (2 tsp) chopped fresh ginger
300 g (1/2 bag) Europe’s Best® Zen Garden® Frozen Vegetables
375 mL (1 1/2 cups) Europe’s Best Sunburst Mangoes Frozen Fruit, defrosted
3 green onions, chopped
30 mL (2 tbsp) chopped fresh cilantro or parsley
75 mL (1/3 cup) coarsely chopped cashews or peanuts (optional)
1. In a small bowl, combine sweet chili sauce, hoisin sauce, soy sauce, sesame oil and hot pepper sauce.
2. In a wok or large non-stick skillet, heat oil over high heat. Add chicken, garlic and ginger and stir-fry for 3 minutes or until chicken is almost cooked. Add frozen vegetables. Cover and cook 2 to 3 minutes or until vegetables are cooked and hot, stirring occasionally to separate vegetables.
3. Add mango and cook, uncovered, for 1 to 2 minutes or until heated through. Add sauce mixture and stir to coat chicken and vegetables. Transfer mixture to a serving dish. Garnish with onions, cilantro and nuts, if using.