Stir Fried Chicken With Mango And Peppers Recipes

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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

STIR-FRIED CHICKEN WITH MANGO AND PEPPERS



Stir-Fried Chicken With Mango and Peppers image

This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.

Provided by horseplay

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 19

1/4 lb boneless skinless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
1 pinch pepper
1 teaspoon cornstarch
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water
1 star anise
1 tablespoon canola oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon fresh grated ginger
1 teaspoon chopped fresh garlic
1 large shallot, chopped
2 large mangoes, peeled,pitted,thinly sliced
1/2 cup toasted pecan halves
2 sprigs cilantro

Steps:

  • Mix the marinade ingredients in a bowl.
  • Put the raw chicken in and let it sit for half an hour.
  • Mix the sauce ingredients in another bowl and put aside.
  • Break off the star arms of the anise and throw away the middle.
  • Carefully press between your fingers until you hear a crack.
  • In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
  • Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
  • Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
  • Put in the sauce ingredients and stir to mix until it thickens a bit.
  • It should take about another minute.
  • Add the mango slices and mix gently until they're warmed through.
  • Garnish with the pecans and cilantro and serve immediately.

Nutrition Facts : Calories 528.1, Fat 26.7, SaturatedFat 2.5, Cholesterol 32.9, Sodium 632, Carbohydrate 61.8, Fiber 9.5, Sugar 45.9, Protein 18.9

THAI MANGO-CHICKEN STIR FRY



Thai Mango-Chicken Stir Fry image

Discover a new go-to weeknight recipe with Thai Mango-Chicken Stir Fry. Thai Mango-Chicken Stir Fry has a perfect balance of sweet and spicy they'll love.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 9

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup each chopped red and yellow peppers
1 fresh mango, chopped
2 Tbsp. Sriracha sauce (hot chili sauce)
2 Tbsp. each minced garlic and grated gingerroot
2 tsp. lite soy sauce
2 cups cooked jasmine rice
1/4 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

  • Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; stir-fry 4 min. or until done. Remove from skillet; set aside.
  • Add 1 Tbsp. of the remaining dressing to skillet. Add peppers and mangos; stir-fry 2 to 3 min. or until peppers are crisp-tender. Add Sriracha sauce, garlic, ginger, soy sauce and remaining dressing; stir-fry 1 min.
  • Return chicken to skillet; stir-fry 2 min. or until heated through.
  • Serve over rice; sprinkle with nuts.

Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

CHICKEN STIR-FRY WITH MIXED PEPPERS



Chicken Stir-Fry With Mixed Peppers image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

  • In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
  • Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
  • Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams

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

CHICKEN PEPPER STIR-FRY



Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

  • In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS



Stir-Fried Chicken With Pineapple and Peppers image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Asian     Chinese

Yield 6

Number Of Ingredients 12

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

  • Combine first six ingredients; stir well.
  • Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g

SPICY MANGO CHICKEN STIR FRY RECIPE - (5/5)



Spicy Mango Chicken Stir Fry Recipe - (5/5) image

Provided by DWatkins23

Number Of Ingredients 15

1 pound chicken thighs, cubed
1 tablespoon vegetable oil
1 1/2 tablespoon garlic
1 teaspoon fresh ginger (peeled and chopped finely)
1/2 red Fresno chili pepper (seeded and finely chopped)
1/2 red bell pepper, thinly slivered
1/2 yellow bell pepper, thinly slivered
1/2 Orange bell pepper, thinly slivered
2 tablespoons low sodium soy
4 tablespoons sweet rice wine
2 tablespoons XO Sauce
Juice of 1/2 orange
juice of 1/2 lemon
1 tablespoon cornstarch or arrowroot
1 to 2 ripe mangis, cubed

Steps:

  • Cook Rice according to standard directions (2 x amount of water to rice, salt, bring to boil, and reduce to simmer cook for 20 minutes. Slightly longer if wild rice is included). Place Wok over high heat, when very hot add oil. Then add garlic, ginger and chili and saute. Season chicken cubes with salt/pepper, add to wok and cook stirring constantly. Cook 4 to 5 minutes until meat starts to brown. Add bell peppers and continue stirring constantly. mix together soy, rice wine, XO sauce, lemon and orange juice and corn starch add to pan and continue stirring constantly. Add cubed mango and cook stirring until sauce is thickened. Taste for salt level and add salt as necessary. Serve over rice.

STIR-FRIED CHICKEN WITH GREEN BELL PEPPERS



Stir-fried chicken with green bell peppers image

Make and share this Stir-fried chicken with green bell peppers recipe from Food.com.

Provided by Kim Ong

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

3 chicken fillets, skinless & diced
1 tablespoon oil
4 slices young ginger root
1 can button mushroom, cut into halves if too big
1 green bell pepper, diced
1/2 carrot, precooked and diced
1/2 cup water
salt
1 tablespoon cooking wine or 1 tablespoon sherry wine
2 tablespoons cornstarch, dissolved with water

Steps:

  • Heat oil in a pan.
  • Stir-fry the ginger for about 1 minute.
  • Add mushrooms and green peppers.
  • Stir for a while then add some water.
  • Stir-fry until the mushrooms and green peppers are rather cooked.
  • Add chicken into pan and cooked till it changes color.
  • Add carrots and water into pan and stir well.
  • Add salt to season.
  • Add corn starch solution to thicken the gravy.
  • Add in the cooking wine and stir for 30 secs, then remove to serve.
  • Serve hot with steamed white rice.

Nutrition Facts : Calories 76.7, Fat 4.6, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 7.8, Fiber 1, Sugar 1.5, Protein 0.5

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From jamiegeller.com


EASY CHICKEN STIR FRY RECIPE - EATING ON A DIME
2019-04-09 In a large skillet (with a lid) brown the chicken. You want them to get nice and brown. Meanwhile, slice your bell peppers. Once chicken is browned, add the bell peppers, the soy sauce, and the Italian Dressing. Stir. Bring to a quick boil. Reduce heat to medium low, cover and cook for 10 minutes until chicken is done.
From eatingonadime.com


MANGO CHICKEN STIR-FRY RECIPE WITH BELL PEPPER | COOKING SELF
2020-03-17 Combine chicken and marinade ingredients (soy sauce, salt, white pepper, and cornstarch) and marinate for 30 minutes. Combine sauce ingredients (cider vinegar, ketchup, sugar, water) and set aside. Break off radial pieces of star anise and discard woody centre.
From cookingself.com


MANGO CHICKEN STIR FRY - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
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.
From therecipes.info


STIR-FRIED CHILI MANGO CHICKEN WITH PEPPERS | HEALTHY RECIPES | WW …
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From weightwatchers.com


STIR FRIED CHICKEN WITH PEPPERS AND ONIONS - DADCOOKSDINNER
2009-01-03 Prep vegetables: Trim the onion and peppers, and cut into ½" thick strips. 4. Prep garlic: Mince garlic, and mix in small bowl with 1 teaspoon vegetable oil. 5. Cook the chicken: Put 1 tablespoon oil in a large (12" to 14")nonstick skillet, and heat on high until the oil is just smoking. Addhalf the chicken, let it sit for 1 minute, or until ...
From dadcooksdinner.com


CHICKEN MANGO BASIL STIR FRY {30-MINUTE MEAL} | MEL'S KITCHEN CAFE
2021-01-29 Add the garlic, mango, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender. Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes.
From melskitchencafe.com


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