If you’d been around me recently you’d know that I’ve been all about hardcore effort recently. I’m supposed to be on a 30 hour a week schedule, but I’ve been logging somewhere between 42 – 45 hours a week, plus you add in my normal class responsibilities and I feel like I basically do nothing but work (and some cooking but that’s actually my time to unwind).
So I was completely irresponsible today. I’m way behind on work and school, but I’ve been nose to the grindstone for so long that I told myself I deserved it.
I literally sat down to start working at 1pm Sunday on a 90 degree Fahrenheit sunny day and just said – forget it. I threw responsibility out the door (temporarily) and we headed to Kings Island (a local amusement/water park) and had a fantastic time. We saw some lazy river action, went down a few water slides and spent time in the wave pool. Now granted we only spent 3 hours there, but it…was…worth…it. It was glorious and relaxing and a ton of fun.
My house hasn’t been cleaned (although we did get the grocery shopping done) and I’ll have to work extra hours at night over the next couple of days, or more likely the entire next week, but I’d do it again in a heartbeat.
Sometimes you just have to stop, take a break, have some fun and put your mental health first. And that’s my tip/lesson for today.
What does this have to do with today’s recipe? Why, absolutely nothing. But after having a fun day, you still need to eat and nothing puts a smile on my face like a ripe, juicy mango.
Feel free to sub whatever other vegetable you have on hand, snow peas, or green beans would be particularly good.
- 1 lb boneless, skinless chicken thighs
- 2 small, ripe mangoes
- 1 bunch asparagus (about ½ lb)
- 4 ½ Tbsp low sodium soy sauce
- 3 Tbsp orange juice
- 1 ½ Tbsp honey
- 1 – 2 tsp chile garlic sauce (optional, use less or omit for less heat)
- 2 tsp cornstarch
- 4 cloves of garlic, minced
- 1 ½ Tbsp minced ginger
- 3 scallion, whites minced and green part thinly sliced
- ½ cup chopped cilantro
- 1 Tbsp high heat oil (I use a high heat mechanical expeller safflower oil, but use whatever you’re comfortable with)
- ½ package thin rice noodles (my local Asian market has brown rice noodles that I love)
- Cut chicken into 2 inch pieces. Toss with ½ Tbsp soy sauce and ½ tsp cornstarch. Set aside and let sit while you continue with the recipe.
- Soften noodles according to package directions.
- Peel the mango, cut flesh off of the seed and cut into ½ inch pieces. Snap the ends off of the asparagus and cut into 1 inch pieces on the diagonal.
- Combine soy sauce, orange juice, honey, chile garlic sauce and cornstarch and stir until well combined.
- Heat oil in a wok over high heat. Swirl the oil and add the ginger, garlic and scallion whites and stir fry for 15 seconds. Quickly add the chicken and asparagus and continue to stir fry for another 2 – 4 minutes until the chicken has browned.
- Add sauce and stir fry until the chicken is nicely coated and cooked through, for another 1 – 2 minutes.
- Stir in the mango, green onion greens, cilantro and rice noodles, cook for another minute and serve.