Mango-Chicken Stir-Fry
Cilantro Rice
Ingredients
- ¾ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ⅛ tsp pepper
- 2 tsp olive oil, divided
- 1 (8-oz) pkg snow peas
- 1 small red bell pepper, thinly sliced
- 2 Tbsp gluten-free soy sauce
- ¼ cup water
- 1 tsp cornstarch
- 1 small clove garlic, minced
- ½ mango, diced
Instructions
- Sprinkle chicken with pepper. Cook chicken in 1 tsp hot oil in a large skillet over medium-high heat 7 to 8 minutes or until done. Remove from skillet, and keep warm.
- Cook snow peas and bell pepper in 1 tsp hot oil in skillet 5 minutes or until vegetables are tender.
- Meanwhile, whisk together soy sauce, water, cornstarch, and garlic. Add to skillet; reduce heat to medium-low, and simmer 5 minutes. Add chicken and mango to skillet; toss.
Side Dish Ingredients
- ¾ cup instant white rice
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions; stir in cilantro.
Gluten Free Meal Plan
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