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Chicken with Mango and Asparagus

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“Got this out of grandma's diabetic cookbook. Really good with fresh asparagus in season.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the cubed chicken in a bowl.
  2. Add the egg white, cornstarch, vodka, and canola oil.
  3. Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
  4. Combine the white wine, soy sauce and chicken stock in a pitcher.
  5. Heat a large non stick skillet and spray it with cooking oil.
  6. Add the marinated chicken and cook over high heat until lightly browned.
  7. Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
  8. Slowly stir in the liquid and bring to a boil so that the sauce thickens.
  9. Lower the heat and stir in the mango.
  10. Cook until heated through.
  11. Good served over basmati rice.

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