Chicken with Mango and Asparagus

• boneless skinless chicken breast↗1 lb

  cut into bite-size cubes

• large egg white1

  lightly beaten

• cornstarch↗1 tablespoon
• vodka↗2 1⁄2 tablespoons
• canola oil↗1⁄2 tablespoon
• dry white wine↗1⁄2 cup
• low sodium soy sauce↗1 tablespoon
• low sodium chicken broth↗1⁄2 cup
• vegetable oil cooking spray
• scallions↗3

  white part and 2 inches green, cut into 1 inch pieces

• garlic↗1

  minced

• fresh ginger2

  peeled and julienned

• red bell pepper↗1⁄2

  3 oz seeded and julienned

• thin asparagus↗6

  cut into 2 inch pieces

• small ripe mango↗1

  4 oz peeled and cut into chunks

Step-by-step instructions

1. 1

   Place the cubed chicken in a bowl.

2. 2

   Add the egg white, cornstarch, vodka, and canola oil.

3. 3

   Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.

4. 4

   Combine the white wine, soy sauce and chicken stock in a pitcher.

5. 5

   Heat a large non stick skillet and spray it with cooking oil.

6. 6

   Add the marinated chicken and cook over high heat until lightly browned.

7. 7

   Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.

8. 8

   Slowly stir in the liquid and bring to a boil so that the sauce thickens.

9. 9

   Lower the heat and stir in the mango.

10. 10

    Cook until heated through.

11. 11

    Good served over basmati rice.