Noshtopia: Light dinner dish: Mango, arugula, and onions with chicken or tempeh

This is one of my favorite dinner dishes because it's light, fast to make, and I love the mix of the sweet mango with the savory arugala. Normally, I make this dish with chicken but for vegans and vegetarians, you can easily use tempeh or an extra firm tofu.

Ingredients
Serves 1-3

1 Mango
3 grabfuls of arugula
1/2 lb chicken breast cut into chunks or stir-fry cut* (or tempeh for vegan/veg version)
1/2 small onion cut into strips
3-4 cloves garlic diced
evoo (extra virgin olive oil or any oil for sauteing)
salt & pepper to taste

*Sometimes I feel lazy and don't feel like cutting up a chicken breast, so I just get the stir-fry cut version at the store.

Let's start creating

Cut mango into square chunks. You'll want to cut the mango first because at the end of the recipe when we throw them in the pan with the arugula it will literally only take seconds for the final cooking.

In a saucepan heat the evoo to medium, and saute onions and garlic until everything starts looking tender. By the end of the recipe when the chicken is all cooked the onions will look carmelized.

Throw the chicken (or tempeh) in with the onions & garlic and season with salt & pepper to your taste and continue to saute. I use one of my favorite garlic salts and regular black pepper or cayenne if I'm in a caliente mood. I'll also use a couple dashes of Trader Joe's 21 Seasoning Salute because it has a combo of all kinds of other spices and herbs and makes the chicken taste yummy.

When the chicken (or tempeh) is cooked, turn the stove off but leave the pan on the burner.

Throw in the mango chunks, do a quick stir to mix with the chicken (or tempeh), and then throw in the arugala and start mixing everything together for about 30 seconds or less. You want the burner off because we only want to sweat the arugula. Too much heat and too long in the pan will make the arugula wilt and go mushy. Literally, it only takes seconds in the pan for the arugula to sweat.