As I’m writing this post on Monday, we’re not exactly sure where Hurricane Florence is heading, but possibly our way. Last we saw, it looked like it was heading north of us towards Wilmington then Raleigh, but considering I just spent a ton of money yesterday on perishable food for some recipe development projects, I’m fairly certain it will swing south just to knock out our power. Anyway, if you’re in Virginia and the Carolinas, stay safe! Depending on what happens, we’ll either be holed up at house and my standard issue 4 cases of hurricane lacroix, or heading down to Atlanta to evacuate.
Today I’m sharing one of my favorite easy recipes from this summer - sheet pan chicken and mango stir fry! I used to be very anti fruit-in-savory-dishes recipes, but in the past few years, my tastebuds have changed, especially with summer fruit like cherries, peaches and mango. It gives a pretty standard stir fry that nice balance of sweet, savory, tart, salty, spicy, and umami, and makes it feel nice and summery.
While you can definitely adapt this recipe to make it in the wok, cooking it on a sheet pan is great for hands off cooking. Or for people like me who like to multitask while cooking and inevitably end up burning something. While the stir-fry cooks in the oven, I’m able to wash the dishes so I only have a sheet pan, plate and fork to wash after eating. It’s how I like to cook when the hubs is out of town and I don’t have anyone to pass on a sinkful of dirty dishes to.
My pup Savannah also appreciates my sheet pan cooking. We don’t have the best ventilation in our kitchen, and with my aformentioned tendency to burn things, I’m frequently setting off the smoke detector. Thankfully Charlie can’t really hear, but poor Savannah gets terrified. I’ve set it off so many times that now every time I cook something on the stovetop, she waits by the back door begging to be let out with a terrified look on her face. Yep. I gave my dog PTSD.
I like to serve this with cooked rice or quinoa. Pictured here is Trader Joe’s tricolor sprouted rice. I prefer short grain rice, and I love the way sprouted rice cooks. But I forgot the pretty colors just kinda blend together when I cook it in the pressure cooker, which is why it looks reddish!
You can also make this dish with tofu. Just make sure to press the water out of the tofu first so it soaks up all the yummy marinade. Or you could use shrimp, you just might need to take the shrimp out of the oven before the vegetables, since it will cook a little faster than chicken.
Sheet Pan Chicken and Mango Stir Fry
1 1/4 lb chicken breast, cut into bite size pieces
¼ cup soy sauce
1 tablespoon minced ginger
1 clove garlic, minced
¼ teaspoon crushed chili flakes
Juice of ½ lime
2 bell peppers, stemmed, seeded and sliced
1 red onion, halved and cut into ¼ inch half moon-slices
3 cups chopped mango
2 tablespoons canola or other neutral tasting oil
Rice, for serving
Chopped scallions, for serving
Whisk together soy sauce, garlic, chili flakes and lime juice. Marinate chicken for at least 15 minutes or up to overnight.
Preheat oven to 425 degrees F.
Toss peppers, onion, and mango with oil in a large bowl. Season with salt and black pepper. Spread vegetables evenly on a large baking sheet. Add chunks of chicken, then drizzle about 1/4 cup marinade over the top.
Bake for 14-16 minutes until chicken is cooked through. Serve with rice, garnished with scallions.
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