Thursday, August 12, 2010

Summer Stirfry

The contents of this recipe were too much for a naming title. We've got chicken, mango, sweet potato, asparagus, whole wheat penne, and a sweet yet spicy sauce to toss it all in.

As mentioned in my Apricot Chicken recipe, I've had a hankering for "summer tastes" and trying to get those out of my system before the fall season. Here in Texas, even though summer doesn't feel over until October, September brings on a fall mindset.

I received the basis of this recipe (chicken, mango and sweet potato) in an email from, but took it upon myself to add my own components to it and make it more "me". I went ahead and cooked for an army, using the whole box of pasta, so this recipe will feed at least 5. There are a lot of steps to this recipe, so I would carve out an hour to make this meal.

Grocery List:
1 box of penne pasta
1 package of chicken tenders
1 ripe mango
3 small, thin sweet potatoes
1 bundle of asparagus
6 tablespoons of Tamari, soy sauce
3 tablespoons of honey
3 tablespoons of red chili sauce
1/4 cup water
1 tablespoon cornstarch
Red Pepper Flakes to taste

Additional Needs:
Wok or large skillet
Large boiling pot
Medium sized pot
Knife and cutting board
Small mixing bowl

The sweet potatoes take the longest, so go ahead and place those in a medium pot with water and boil until soft. Then drain and set aside.

Next take a large pot, add the penne and boil until al dente. Drain and set aside.

Peel your mango and cut it up. I still have not figured out the best way to cut a whole mango yet, so I cut off the bottom then stood it vertically to cut what I could around the seed.

Then chop them into smaller bits and set aside.

Rinse your asparagus, then cut the spears into thirds. You may choose to steam them if you would like them to be soft.

Chop up your chicken to bite size chunks, then add your vegetable oil to the wok and throw your chicken in to begin cooking.

Cook until there is no longer any pink in the middle, about 10 minutes, then add the garlic to cook until fragrant.

When your sweet potatoes are cooled a bit, skin/peel them, then cut them up into small 1 inch squares.

Pour in the Tamari, honey, sweet red chili sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, asparagus and red pepper flakes.

In a mixing bowl, add 2 tablespoons of water and dissolve 1 teaspoon of cornstarch.

Add 1 tablespoon of honey, 2 tablespoons of tamari and 1 tablespoon of sweet chili sauce.

Add the noodles to the wok...

Pour the additional sauce on top, add more red pepper flakes if you would like and mix together until you are ready to serve!

This meal was absolutely amazing, the various components came together in a perfectly tasting dish!

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