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
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
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
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
THAI MANGO CHICKEN RECIPE - (4.8/5)
Provided by Pikachutherecipereader
Number Of Ingredients 20
Steps:
- Directions 1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth. 2. Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside. 3. Stir the flour and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat. 4. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on paper towel, or a clean surface. 5. Wash out the wok/frying pan, or use another (clean) one. Set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but still retains some crispness. 6. Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango) too. Simmer briefly, just until everything is hot. 7. Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chili if desired. 8. Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice. Or, for an extra special treat, with my Easy Coconut Rice.
THAI MANGO CHICKEN
This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.
Provided by Julie F
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
- Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
- Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.
Nutrition Facts : Calories 273.1, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 87.3, Carbohydrate 8.8, Fiber 0.9, Sugar 7.7, Protein 19.9
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.
More about "thai mango chicken stir fry recipes"
THAI CHICKEN & MANGO STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
5/5 (8)Total Time 45 minsCategory Healthy Stir Fry RecipesCalories 214 per serving
- 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.
- Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.
THAI MANGO CHICKEN STIR FRY RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
4.5/5 (21)Total Time 30 minsCategory Main DishCalories 403 per serving
THAI MANGO CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (89)Total Time 50 minsCategory Entree, DinnerCalories 831 per serving
THAI CHICKEN AND MANGO STIR-FRY – THE BEST OF BRIDGE
From bestofbridge.com
Estimated Reading Time 1 min
THAI CHILI SAUCE CHICKEN STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
THAI CHICKEN STIR-FRY WITH BASIL & MINT - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN MANGO BASIL STIR FRY {30-MINUTE MEAL} | MEL'S KITCHEN CAFE
From melskitchencafe.com
STIR-FRY CHICKEN WITH THAI CHILI SAUCE & SLICES OF MANGO | RECIPES ...
From pinterest.ca
15-MINUTE THAI BASIL CHICKEN STIR FRY WITH RICE, GREEN BEANS
From vickypham.com
MANGO CASHEW CHICKEN - HONEST COOKING - RECIPES
From honestcooking.com
MANGO CHICKEN STIR-FRY - AMBITIOUS KITCHEN
From ambitiouskitchen.com
THAI CHICKEN AND MANGO STIR-FRY - STATE OF FITNESS
From mystateoffitness.com
EASY MANGO CHICKEN STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEDITERRANEAN DIET CHICKEN STIR FRY - THERESCIPES.INFO
From therecipes.info
THAI STIR FRIED VEGETABLES CHICKEN RECIPE - SAILUSFOOD
From sailusfood.com
THAI CHICKEN & MANGO STIR-FRY - NAPTURAL ROOTS MAGAZINE
From napturalroots.com
SLOW COOKER THAI MANGO CHICKEN - FLAVOUR AND SAVOUR
From flavourandsavour.com
THAI MANGO CHICKEN | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
GRILLED THAI MANGO CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
SPICY THAI CHICKEN STIR FRY | RECIPETIN EATS
From recipetineats.com
THAI CHICKEN MANGO STIR-FRY RICE RECIPE - DAINTY
From dainty.ca
20-MINUTES CHICKEN MANGO STIR-FRY - BEYOND KIMCHEE
From beyondkimchee.com
CHILI-MANGO CHICKEN STIR-FRY RECIPE — EAT THIS NOT THAT
From eatthis.com
THAI CHICKEN & MANGO STIR-FRY - NAPTURAL ROOTS MAGAZINE
From napturalroots.com
THAI CASHEW CHICKEN STIR FRY | RECIPETIN EATS
From recipetineats.com
THAI MANGO CHICKEN CURRY - FANTASTIC SOUTH EAST ASIAN RECIPES
From cookingtoentertain.com
THAI MANGO CHICKEN - 30 MINUTES OR LESS - CHEFS NOTES
From chefsnotes.com
THAI CHICKEN STIR-FRY
From chicken.ca
THAI MANGO CURRY CHICKEN - SLOW COOKER CENTRAL
From slowcookercentral.com
HEALTHY RECIPES: THAI CHICKEN & MANGO STIR-FRY - WEBMD
From webmd.com
THAI CHICKEN AND GINGER STIR-FRY - MARION'S KITCHEN
From marionskitchen.com
MANGO CHICKEN STIR FRY - CREME DE LA CRUMB
From lecremedelacrumb.com
THAI MANGO CHICKEN STIR FRY - THE BEST OF THAI TAKEOUT, MADE AT …
From pinterest.ca
SIMPLE MANGO CHICKEN STIR FRY RECIPE - CLEVERLY SIMPLE
From cleverlysimple.com
THAI MANGO SALAD WITH CHICKEN - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
VEGAN MANGO "CHICKEN" STIR-FRY - CONNOISSEURUS VEG
From connoisseurusveg.com
THAI CHICKEN AND PINEAPPLE STIR FRY - SKINNYTASTE
From skinnytaste.com
MANGO CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love