What is it about warm weather and limes? There’s just something about the combination that can’t be beat. Luckily, I’ve found a good handful of new recipes that make good use of them, including today’s recipe.
4 boneless skinless chicken breasts, sliced thin
2 cloves garlic, minced
3 Tbsp peanut oil
1 c red pepper, diced
salt and pepper to season
1/3 c orange juice
1/3 c lime juice
1/2 c Hoisin sauce
4 Tbsp rice wine or Chinese cooking wine
3 Tbsp rice wine vinegar (or apple cider vinegar in a pinch)
3 Tbsp brown sugar
1 tsp chili paste (optional or to taste)
2 tsp soy sauce
2 tsp toasted sesame oil
2 Tbsp fresh ginger root, grated
1 tsp Chinese five spice powder
1 tsp cornstarch
1 large, ripe mango, cubed
zest of one lime, finely minced
Heat your oil in a wok or skillet over high heat. Add the garlic and chicken, season with salt and pepper and stir fry over high heat for 3-4 minutes. Add the peppers and stir fry for another 30 seconds or so. Remove the chicken and peppers from the pan and set aside.
Add your orange and lime juices and simmer to reduce by half before adding your hoisin sauce, Chinese cooking wine, rice wine vinegar, brown sugar, chili paste, soy sauce, sesame oil, ginger root and Chinese five spice powder. While the juices reduce, begin cooking your noodles.
Simmer for a couple of minutes and then return the chicken and peppers to the pan with the sauce. Bring to a boil and thicken with a mixture of 1 tsp corn starch dissolved in an ounce of cold water.
Once everything has thickened, add your chopped mango and your lime zest. Toss everything to combine and serve over your noodles.
This is a crazy good recipe. The fruits and peppers play off of the chicken in such a delicious way. If you don’t do much Asian themed cooking, there are probably a lot of ingredients that you’ll need to pick up for this, but do it…all of them are great additions to lots of recipes!