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
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.
• Garnish with chopped green onions or fresh cilantro.