Asian Chicken Stir Fry (with Mango)

I like to fall back on a stir fry when I run into a problem with my menu plans.  I usually can construct the meal with what I find, in the house, and it is an easy dish to make.   That is what I did, tonight.  I had a few cooked chicken cutlets in the refrigerator.  I had cooked them with pineapple chunks and juice so the cutlets were rather plain, perfect for a stir fry.  I also had a mango, I had to use up so I sliced it and threw it in with the chicken and pineapple.  I looked around and pulled out a large onion and red pepper and finally, I had half a bag of broccoli to add to the mix.  With the right seasonings, this was transformed to a state of deliciousness.

Asian Chicken Stir Fry

5 tablespoons soy sauce

2 tablespoons Mirin

1 teaspoon grated ginger 

1/4 teaspoon garlic powder

1 teaspoon sesame oil

2 cooked chicken cutlets 

1 mango, peeled and sliced

1 cup pineapple chunks in juice

1 cup Organic Vegetable broth

1/2 large red pepper, sliced

1 large onion, sliced

1 1/2 cups broccoli florets

8 ounces thin spaghetti (I used gluten-free)


In a large skillet, mix soy sauce, sesame oil, garlic & Mirin.

Cook the onions, pepper and fruit in this liquid.

While this is cooking, follow directions on spaghetti package and cook spaghetti, drain and put aside.

After the onion mix is cooking for 5 minutes, add the chicken cut into strips and the pineapple.

Heat an additional 3 minutes and add vegetable broth.  When broth is heated, put broccoli and mango into pan.  Cook for 2 – 3 minutes, depending on how crisp you like your broccoli.  (I let mine cook too long.)  If you put the mango in earlier, it disappears into the rest of the ingredients, never to be seen again.

Tropical Salmon

Salmon seems to be a “no-fail” dish.  I guess, it can be burnt and that would ruin it but otherwise, you can add

a multitude of flavors to it. You can bake it, fry it, poach it, broil it and smother it and you will probably have a good

dinner.  You can, also, serve it with almost any side dish.  Just picture salmon and rice, salmon and potatoes, salmon

and noodles, salmon with green vegetables, orange vegetables, red vegetables, etc.  I am sure, you get the idea.  Salmon

has enough flavor to hold its own with almost all foods.

There are particular ingredients that call for diversity such as pasta or rice.  In my opinion, salmon falls in with these

as far as being creative.  Do you have any good salmon recipes?  I am always on the look-out for more ideas.

Tropical Salmon 

adapted from a Mrs. Dash recipe


1 teaspoon Lemon Pepper seasoning

2  salmon fillets

1/4 cup diced green pepper

1/4 cup diced red pepper

1 scallion, chopped

1/3 cup  and 1/4 cup pineapple juice 

1 tablespoon chopped fresh ginger

1/8  cup shredded coconut



Pour 1/3 cup pineapple juice in square or small rectangular baking pan.


Brush fish fillets with 1/4 cup of  pineapple juice. Sprinkle fillets lightly with Lemon Pepper.


Combine all other ingredients in medium bowl.


Pour vegetables over salmon fillets, spreading somewhat evenly.


Bake in 375 degrees  preheated oven,  15 – 20 minutes .

    This is linked to Hearth and Soul

Real Food Wednesdays                         Pennywise Platter          Melt in Your Mouth Mondays