Ingredients
For the Spicy Mango Salsa:
3 small mangos, or 2 larger mangos peeled and diced into ¼-inch pieces (I used 3 ataulfo "honey" mangos)
1 medium red onion, diced into ¼-inch pieces
1 jalapeño, stemmed and minced (I left the seeds in for spice)
½ tablespoon fresh ginger, peeled and minced
1 tablespoon Samba Oelek (or other hot pepper sauce)
2 tablespoons fresh lime juice
salt and pepper to taste
For The Mango Chicken:
2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon Asian sesame oil
1 tablespoon cornstarch (use a brand like Argo or Bob's Red Mill for gluten-free)
2 tablespoons soy sauce (or tamari for gluten-free)
1 pound snap peas, ends trimmed if needed
2 tablespoons grapeseed or canola oil
2 cups Spicy Mango Salsa
2 tablespoons honey
salt and pepper to taste
toasted sesame seeds for garnish
Preparation
