Good Lifestyle

The combination of heat and sweet is a rollercoaster for our taste buds and a partnership behind you-knowingly or not our affection for so manyAsian dishes: General TSO, orange chicken and pork mu shu, among others. Here, this combination puts a base chickenjumped up Recipe with something special with only two ingredients: the heat comes from a boost of the chili sauce (search for the bottle with the red cock and a green screw cap) and the soft of a thin coating cupid fastmango parts. By using healthier oils and a copious portion of sugar peas, this dish is a perfect balance that will leave your palate to feel warm and satisfied, with a caloric consumption that will leave you healthy and renewed.

Nutrition:240 calories, 8 g of grease (1 g saturated), 410 mg of sodium

Serve 4

You will need

1 chicken book without Skiness, minced in 1/2 "pieces
1 CMSP corn starch
1 tablespoon of low soy soybeans
1/2 tablespoon of sesame oil
1/2 tablespoon peanut or canola oil
1 red onion, chopped
1 tablespoon of fresh or minced ginger
2 cups of sugar Snaper peas (sugar snaps can be expensive and hard to find outside the peak season, which is usually late spring at the beginning of summer. The peas of snow, green beans and even the Broccoli all do solid substitutes.)
1 mango, peeled, stitched and chopped
1 tablespoon of chili garlic sauce (preferablySAMBAL OLEK)
Black pepper to taste

How to do it

1. Combine chicken, cornstarch, soy sauce and sesame oil in a mixing bowl and let yourself be rest for 10 minutes.
2. Heat peanut oil into a wok or large stove over high heat.
3. Add the onion and ginger and cook for 1 to 2 minutes until the onion is translucent.
4. Add the sugar buttons and mix them for 1 minute, using a metal spatula to keep the vegetables in motion almost constant.
5. Add the chicken, with his marinade and stir frie for about 2 minutes, until the meat starts in Brunner outside. Add the mango, chili sauce and black pepper and stir for 1 minute, until the chicken is cooked through and mango has relaxed in a consistency of sauce.
6. Serve as brown rice.

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