This is a quick week night meal that is light on calories, but very flavorful and fresh. On a snowy May day would make a great spring meal!

The frozen stir fry packaged meals are a thing of the past for me, but taking a cue from the gluten free menu at Pei Wei I’ve found a cornstarch breading to fill in perfectly.

Here is all you need to throw this together in about 20 minutes:

I sart with a partially frozen chicken breast because it’s easier to cut up into stir fry-able chunks (either that or I forgot to take it out of the freezer the day before..one or the other). Chop it up into bite size chunks and dredge each one in cornstarch before tossing it into a hot skillet with 2T of Olive Oil in it.

Add a sprinkling of good ‘ole seasoning salt, a splash of Worcestershire Sauce and some stir fry sauce to the pan. Over medium high heat toss the chicken around until cooked through and nicely browned.

Remove chicken and cover to keep warm. Add the veggies. You can use whatever vegetables you like. I chose the easy way out and picked up a package of precut and washed stir fry vegetables from the grocery store. Add a smidgen of water and cover to lightly steam the vegetables. Steam for about 4 minutes. They taste best when still slightly crisp.

Uncover, throw the chicken back in and add the sliced mango. I use a vegetable peeler to remove the skin off of a ripe mango, then cut around the oblong seed with a knife and slice the 2 sections of mango I end up with. Just go for it. It’s messy and doesn’t have to be pretty, but will taste wonderful.

Stir around until the mango is warm. Serve over a mound of brown rice and enjoy!