Stir Fried Mango Chicken Recipes

CHICKEN & MANGO STIR FRY

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.

STIR-FRIED MANGO CHICKEN

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.

STIR-FRIED CHICKEN WITH MANGO AND PEPPERS

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.

THAI MANGO-CHICKEN STIR FRY

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.

MANGO CHICKEN STIR-FRY

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!