Ginger mango stir-fry

I found this recipe in a Runner’s World article about using frozen vegetables and fruit (it’s another fine publication – I like to think of it as the American iRun). They didn’t have to try to hard to convince me. Frozen produce is great because you can keep it on hand for those weeks where you don’t have time to go to to the grocery store but still want to eat healthy. The fruit and veggies are picked at the peak of ripeness so the nutritional quality is high. I had a bag of frozen mango cubes hanging around my freezer that I had bought on impulse so this recipe came together in minutes.

– 2 cups cubed chicken

– 1 sliced red bell pepper (we only had yellow)

– 1 cup frozen mango slices

– 2 tbsp soy sauce

– 1 tbsp chopped ginger

– 1/2 tsp red chili flakes

– juice of one lime

In a skillet, cook two cups cubed chicken. Mix in one sliced red bell pepper, one cup frozen mango slices, two tablespoons soy sauce, one tablespoon chopped ginger, 1/2 teaspoon red chili flakes, and juice of one lime. Cook three minutes. Serve over brown rice. Serves four.

We had this with a Riesling/Gewurtraminer blend from the Rosehall Run winery in Prince Edward County. It was a beautiful match. Any really fruit white would go wonderfully with this: Gewurztraminer, an unoaked Chardonnay with tropical notes or Viognier.

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