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  • 6servings
  • 45minutes
  • 195calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) fish sauce (see Tips & Techniques)

  2. 1 teaspoon(s) fish sauce

  3. 2 tablespoon(s) lime juice

  4. 1 1/2 teaspoon(s) cornstarch

  5. 1 teaspoon(s) brown sugar

  6. 4 teaspoon(s) canola oil , divided

  7. 1 pound(s) chicken tenders , cut into 1-inch pieces

  8. 2 clove(s) garlic , minced

  9. 1 teaspoon(s) minced fresh ginger

  10. 1 fresh small red or green chile peppers, stemmed and sliced , or 1/2-3/4 teaspoon crushed red pepper

  11. 4 cup(s) bite-size broccoli florets

  12. 1/4 cup(s) water

  13. 2 mangoes , peeled and diced

  14. 1 bunch(es) scallions , cut into 1-inch pieces

  15. 1/4 cup(s) chopped fresh cilantro

  16. 1/4 cup(s) chopped fresh basil , preferably Thai

  17. 1/4 cup(s) chopped fresh mint

  18. 1 lime, cut into 6 wedges

Instructions Jump to Ingredients ↑

  1. Combine fish sauce, lime juice, cornstarch, and brown sugar to taste in a small bowl.

  2. Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.

  3. Add the remaining 2 teaspoons oil, garlic, ginger, and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil, and mint. Serve with lime wedges, if desired.

  4. Carb Servings: 1 fruit, 1 vegetable, 2 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (70% dv), Folate & Potassium (24% dv), Magnesium (18% dv), Iron (16% dv).

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