Chef Recipes

Chicken Mango Madness

By Chef Willis Getchell
Scottsdale Culinary Institute

Serves 4

1 pound Sugar snap Peas, trimmed, blanched and shocked
2 pounds Boneless, skinless Chicken Thighs, 1 inch pieces
1 Tbs. Sesame oil
1 Tbs. Cornstarch
1 Tbs. Soy Sauce

2 cup Spicy Mango Salsa [recipe follows]
Fresh ground Black Pepper
2 Tbs. Peanut or vegetable oil
4 Green Onions, white and green part, thinly sliced
¼ cup cashew pieces
2 Tbs. Fresh Mint leaves, minced

1. Combine Chicken, sesame oil, soy sauce, cornstarch-set aside 20-30 minutes. 2. Stir fry Chicken until just cooked through in 2 Tbs of Oil over med. high heat.
3. Add Snap peas and Spicy Mango salsa. Season to taste with Black Pepper and salt. Top with Cashews, mint and Green onions. Serve over steamed Jasmine or basmati rice.

Chef Willis Getchell, CEC
Scottsdale Culinary Institute/Le Cordon Bleu
2006