Szechuan-style Chicken and Mango

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are often less expensive.

Szechuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular peppercorns

Black pepper is more accessible and provides a different flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be a cost-effective alternative.

Separate the egg, placing the white in a bowl and season with salt and pepper.

Slice the chicken about half an inch thick and sprinkle the egg white with a little cornstarch, then reserve it.

Mince the garlic and ginger, julienne the green pepper, and mince the jalapeno.

Peel the mango, remove the pit, and cut it into quarter inch thick slices.

Prepare the sauce by mixing 1 tablespoon of Hoisin, 2 tablespoons of rice wine vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey.

Preheat your wok or a large skillet and add 2 tablespoons of canola oil, heating it until hot.

Add 3 to 5 whole Szechuan peppers to the hot oil, followed by the minced garlic, ginger, and jalapeno, cooking for about 30 seconds to soften them.

Make a hole in the middle of the mixture and pour in the chicken, cooking for about 2 minutes.

Add the mango slices and cook until heated through, then add the scallion whites.

Pour in the prepared sauce and let it come to a simmer until it thickens.

Pour the mixture into a serving bowl and top with scallion greens and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens