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Thai Mango & Asparagus Stir-Fry

Total Time: 23 mins.
Prep Time: 15 mins.
Cook Time: 8 mins.
Serves: 4-6 servings

Ingredients

Sauce:
30 mL (2 tbsp) hoisin sauce
75 mL (1/3 cup) Evaporated Milk
50 mL (1/4 cup) creamy peanut butter
5 mL (1 tsp) sesame oil


Chicken, Mango and Asparagus:
30 mL (2 tbsp) Canola or Vegetable Oil
500g (1 lb) boneless skinless chicken thighs, cut in 2 cm (3/4-inch) pieces
2 cloves of garlic, chopped
10 mL (2 tsp) ginger, chopped
300g (1 pkg) Europe's Best Asparagus Spears, broken into pieces, frozen
500 mL (2 cups) Europe's Best Sunburst Mango, thawed

Star Product

Directions

Sauce:
1.  Combine all ingredients. Reserve.

Chicken, Mango & Asparagus:

2.  Heat oil in a wok or large non-stick skillet. Add chicken, garlic and ginger and cook for 3-4 minutes, until chicken is almost cooked. Add asparagus, cover and cook 2-3 minutes or until asparagus is cooked, stirring occasionally. Add mango and cook uncovered for 1-2 minutes until heated through. Add sauce mixture and stir to coat chicken and vegetables. Transfer mixture to a serving dish.

Tips

Tips:

•   Garnish with chopped green onions or fresh cilantro.