Sauteed Chicken with Mango, Asparagus and Honeyed W

Name: Sauteed Chicken with Mango, Asparagus and Honeyed Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 (6-ounce) chicken breasts, boneless and skinless; 2 1/2 tablespoons dry vermouth; 2 1/2 eggs; 2 1/2 tablespoons cornstarch; 2 1/2 teaspoons salt and pepper; 2 1/2 tablespoons vegetable oil, plus 2 1/2 tablespoons; 1 1/4 cup Spanish onion, diced; 2 1/2 teaspoons garlic; 1 1/4 cup white wine; 2 1/2 tablespoons soy sauce; 5 tablespoons oyster sauce; 1 1/4 pints chicken stock; 2 1/2 teaspoon cornstarch, mixed with 2 1/2 tablespoons water; 5 tablespoons ginger, minced; 5 red bell peppers, julienne; 1 1/4 mango, julienne; 45 asparagus sprigs, cut into 1-inch pieces; 1 1/4 cups honeyed walnuts, recipe above

Servings: persons

10 (6-ounce) chicken breasts, boneless and skinless
2 1/2 tablespoons dry vermouth
2 1/2 eggs
2 1/2 tablespoons cornstarch
2 1/2 teaspoons salt and pepper
2 1/2 tablespoons vegetable oil, plus 2 1/2 tablespoons
1 1/4 cup Spanish onion, diced
2 1/2 teaspoons garlic
1 1/4 cup white wine
2 1/2 tablespoons soy sauce
5 tablespoons oyster sauce
1 1/4 pints chicken stock
2 1/2 teaspoon cornstarch, mixed with 2 1/2 tablespoons water
5 tablespoons ginger, minced
5 red bell peppers, julienne
1 1/4 mango, julienne
45 asparagus sprigs, cut into 1-inch pieces
1 1/4 cups honeyed walnuts, recipe above

1
Clean chicken of all visible fat and cartilage.
2
Cut each breast in half and pound slightly.
3
Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes.
4
Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil.
5
Let cool.
6
Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent.
7
Deglaze with white wine and reduce by half.
8
Add the soy sauce and oyster sauce along with chicken stock.
9
Allow to reduce by 1/3 of the original volume.
10
Thicken with cornstarch and water, mix just to nape.
11
Cool completely.
12
Saute ginger in oil, add red peppers and saute slightly.
13
Add the mango to warm.
14
Add the sauce and warm, saute asparagus until al dente.
15
Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts

1261

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 (6-ounce) chicken breasts, boneless and skinless, 2 1/2 tablespoons dry vermouth, 2 1/2 eggs, 2 1/2 tablespoons cornstarch, and more.

Yes, Sauteed Chicken with Mango, Asparagus and Honeyed Walnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Chicken with Mango, Asparagus and Honeyed Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions