THAI MANGO-CHICKEN STIR FRY
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
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
THAI STYLE CHICKEN STIR FRY
This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
- Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
- Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
- Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
- Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
- To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.
STIR-FRIED MANGO CHICKEN
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
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
THAI MANGO CHICKEN
Make and share this Thai Mango Chicken recipe from Food.com.
Provided by Sandyg61
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
THAI CHICKEN STIR-FRY FOR TWO
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy classic Thai flavors in minutes. Sally Bailey - Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.
Nutrition Facts : Calories 382 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
CHICKEN & MANGO STIR FRY
A great, low fat flavour combination
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
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
THAI CHICKEN STIR-FRY
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
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- Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.
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