Recipe: Thai Mango Chicken with Broccoli

I adapted this recipe to have a bit more sauce – to cover up the broccoli (I’m still getting used to it) and to serve 2 people because leftovers go bad in our house.  Feel free to double or mess around with it as you see fit, but this is my version and man, this was a divine meal! The serving was pretty big, too, for not a lot of calories!

2 tablespoons fish sauce

Juice of 1 lime

1 1/2  teaspoons cornstarch

1-2 teaspoons Splenda brown sugar blend (less if your mango is ripe…more if it is not)

2 teaspoons Olive Oil, divided

8 oz. boneless skinless chicken breast, cut into 1” cubes

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1- small red chile pepper, stemmed and chopped (you could use 1/2 tsp. of crushed red pepper flakes if you wish)

2 1/2 cups bite-size broccoli florets

1/4 cup water

1 mango, peeled and sliced

1 bunch scallions, cut into 1/2” pieces

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil, preferably Thai

1/4 cup chopped fresh mint

1 lime for garnish

Combine fish sauce, lime juice, cornstarch and Splenda in a small bowl.

Heat a teaspoon of oil in a large skillet over med-high heat. Add chicken; cook, until just no longer pink.

Add the remaining teaspoon of oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until it starts to smell really good - about 15 seconds. Add broccoli and water; cook 2 minutes, or until broccoli is of desired tenderness (I like mush, so mine was more more 5 minutes…). Add mangoes and scallions; cook, stirring, for 1 minute until heated through. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through. Stir in cilantro, basil and mint. Serve with lime wedges.

Makes 2 servings.  Each serving has: 195 calories; 5 g fat; 20 g carbohydrates; 21 g protein; 4 g fiber; 531 mg sodium.