Chicken Mango Stir Fry Recipes

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CHICKEN & MANGO STIR FRY



Chicken & mango stir fry image

A great, low fat flavour combination

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 10

1 bunch spring onions
a small nugget of root ginger
1 garlic clove
1 ripe mango
450g boneless skinless chicken breast
4 tbsp vegetable oil
350g bag fresh stir-fry vegetables
3 tbsp soy sauce
1 tbsp sweet chilli sauce
rice or noodles, to serve

Steps:

  • Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
  • Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
  • Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.48 milligram of sodium

STIR-FRIED MANGO CHICKEN



Stir-Fried Mango Chicken image

I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!

Provided by Salt-n-Light

Categories     Chicken Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 12

1 cup mango nectar
½ cup chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1 small onion, halved and sliced
1 clove garlic, crushed
1 medium red bell pepper, cut into 1/2-inch strips
1 medium green bell pepper, cut into 1/2-inch strips
2 medium mangos - peeled, seeded, and cut into thin strips
2 cups hot cooked rice

Steps:

  • Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
  • Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
  • Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
  • Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
  • Remove from heat and serve with rice.

Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g

MANGO CHICKEN STIR-FRY



Mango Chicken Stir-Fry image

I can't remember exactly where I found this recipe, but I have done a few changes to suit my tastes but I love really enjoy it as does my daughter. With the New Year being here, we are all motivated for some diet changes! I hope you like it! If there are changes you think made it better, please post along with your review!! Thanks!

Provided by Phoenix Food Queen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast, diced (also thighs do substitute nicely)
1/2 cup low sodium chicken broth
2 teaspoons limes or 2 teaspoons orange peel, finely shredded
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
1 large red onion, sliced
2 garlic cloves, minced
2 teaspoons canola oil
2 cups mangoes, diced (you may substitute papaya if you desire)
2 cups of hot cooked rice

Steps:

  • Placed chicken brother and next 4 ingredients (last one being cornstarch) in a small bowl and stir to combine and set aside.
  • Spray wok with non stick spray or a few drops of oil, preheated over medium heat.
  • Add Onion and Garlic and stir fry for 3 minutes or until slightly tender.
  • Remove from Wok and set aside.
  • Add oil & add chicken and stir fry until no longer pink.
  • Push chicken to one side of the pan and stir the sauce and pour in to the center of the wok.
  • Cook, stirring until bubbling and thick.
  • Return onion and garlic back to the wok, add the mango.
  • Stir to coat all ingredients, cook for an additional 2 minutes or until thoroughly heated.
  • Serve with rice.
  • Garnish with pieces of citrus peels, if desired!

Nutrition Facts : Calories 323.9, Fat 5.3, SaturatedFat 0.9, Cholesterol 54.5, Sodium 111.5, Carbohydrate 46.8, Fiber 2.6, Sugar 15.2, Protein 22.2

CHICKEN MANGO STIR FRY



Chicken Mango Stir Fry image

Tasty citrus flavored stir fry that really benefits from the mangos. This is based on a recipe that I found on the Internet a while ago, but I've modified it to suit my tastes.

Provided by federico

Categories     Chicken

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 tablespoon sesame oil
1 large mango, sliced thin
2 boneless skinless chicken breasts, sliced thin
1 red pepper, sliced thin
1/2 cup green onion, sliced thin
1 1/2 cups broccoli (flowers and stems)
1 tablespoon gingerroot, peeled minced
4 cloves garlic, minced
2 tablespoons soy sauce
1/4 cup orange juice
1 lime, juice of
1 teaspoon chili flakes
cornstarch (optional)

Steps:

  • Prepare all ingredients in advance: mince the ginger and garlic, slice the mango, green onions, red pepper, and chicken, and cut the broccoli into flowers and stems.
  • Juice the lime, and combine the juice with the soy sauce, orange juice, and chili flakes.
  • Steam the broccoli until just tender.
  • Stir fry chicken in sesame oil until no longer pink in the center.
  • Add the ginger and garlic, and stir fry for 1-2 more minutes.
  • Add the red pepper, broccoli, and soy sauce mixture, and stir fry for about 3 minutes, until the pepper starts to soften.
  • Add the mango and continue to stir fry until the mango is heated through.
  • Stir in the green onions, and add some cornstarch to thicken the sauce, if desired.
  • I like to serve this over brown rice or barley.

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