Crispy Shrimp Chip Wasabi Chicken
20 min
Mediterranean-Thai Stir-Fried Salad with Crispy Chicken & Mango-Feta Drizzle
A bold fusion dish that marries Thai spice and wok-cooking techniques with Greek feta and Mediterranean freshness, topped with perfectly seared chicken and a sweet-savory mango-lime reduction. The crisp vegetables maintain their texture while absorbing aromatic Thai flavors, all balanced by creamy Greek elements.
43 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty7/10
Sour6/10
Umami7/10
Spicy3/10
🥄 Texture
Crisp stir-fried vegetables and fresh lettuce provide a lively crunch while the chicken cubes are tender with a lightly seared exterior. Juicy mango and tomato bursts plus the creamy, slightly grainy mango-feta drizzle add soft, cooling contrasts to the warm components.
👃 Aroma
Bright citrus from lime and ripe mango greets the nose, layered over garlicky-ginger warmth and toasty sesame. Savory soy and fish sauce add depth while fresh cilantro and basil contribute herbaceous, slightly peppery top notes.
🍷 Pairs Well With
Crisp Sauvignon Blanc or an off-dry Riesling; non-alcoholic options include iced green tea or sparkling water with lime.
🥗 Side Dishes
Steamed jasmine or coconut rice to absorb the sauce; a light cucumber salad with rice vinegar and sesame; or warm flatbread/pita for scooping.
Ingredients(22 items)
- 11.5 pounds chicken breast (cut into bite-sized cubes)
- 23 cups broccoli florets
- 34 cups lettuce (mixed greens, roughly chopped)
- 42 large tomatoes (diced into chunks)
- 52 large carrots (julienned or thinly sliced)
- 62 medium zucchini (sliced into half-moons)
- 71 large red bell pepper (sliced into strips)
- 81.5 cups fresh mango (diced into cubes)
- 93 tablespoons olive oil (divided)
- 102 tablespoons sesame oil
- 113 cloves garlic (minced)
- 121 tablespoon fresh ginger (minced)
- 133 tablespoons soy sauce
- 142 tablespoons fish sauce
- 152 limes (juiced, approximately 4 tablespoons)
- 161 tablespoon honey
- 171 teaspoon red chili flakes
- 181/2 cup crumbled feta cheese
- 192 tablespoons fresh cilantro (chopped)
- 202 tablespoons fresh basil (chopped)
- 211 teaspoon cornstarch
- 22Salt and black pepper to taste
Nutrition Information(per serving)
385
Calories
38.2g
Protein
32.8g
Carbs
14.5g
Fat
Instructions
- 1
Prepare all ingredients in advance (mise en place): cut chicken into cubes, julienne carrots, slice zucchini and bell pepper, chop garlic and ginger, dice mango and tomatoes, and chop fresh herbs.
- 2
In a small bowl, whisk together soy sauce, fish sauce, lime juice, honey, and red chili flakes to create the Thai-inspired sauce base. Set aside.
- 3
Heat 1.5 tablespoons of olive oil in a large wok or skillet over high heat until shimmering. Season chicken cubes with salt and pepper.
- 4
Working in batches if necessary, sear the chicken until golden brown on all sides (approximately 5-6 minutes total). Remove chicken to a plate and set aside.
- 5
Add remaining 1.5 tablespoons olive oil and sesame oil to the wok. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
- 6
Add the harder vegetables first (carrots and broccoli), stir-frying for 2-3 minutes over high heat to maintain crispness.
- 7
Add zucchini and red bell pepper, continuing to stir-fry for another 2 minutes.
- 8
Return the cooked chicken to the wok and add the sauce mixture. Toss everything together for 1-2 minutes, allowing the sauce to coat all ingredients.
- 9
Dissolve cornstarch in 1 tablespoon water and drizzle into the wok while tossing to lightly thicken the sauce (approximately 30 seconds).
- 10
Remove from heat and gently fold in the fresh lettuce and diced tomatoes to maintain their freshness and crispness.
- 11
Prepare the mango-feta drizzle by mashing half of the diced mango with a fork and mixing with 2 tablespoons of the remaining fresh lime juice and 1/4 cup of the feta cheese.
- 12
Transfer the stir-fried mixture to a large serving platter or individual bowls.
- 13
Top with remaining fresh mango cubes, crumbled feta cheese, and drizzle the mango-feta mixture over the top.
- 14
Garnish generously with fresh cilantro and basil.
- 15
Serve immediately while the vegetables maintain their crisp texture and the chicken is still warm.
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