Best Chicken Mango Stir Fry 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.

CHICKEN MANGO STIR FRY

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.

MANGO SALSA CHICKEN STIR-FRY & ASPARAGUS

Steps:

• To make the salsa combine:.
• mango,salsa,peach nectar and soy sauce.
• and cook on simmer for 15 minutes. Set aside.
• Cube the chicken and pat dry. Into a plastic bag place the flour,salt & pepper. Add the chicken and shake to coat well.
• Into a large fry pan,place the oil and heat to medium. Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone. Add the reserved salsa mixture and the asparagus,cover and cook on low heat for 15 minutes.
• Serve over rice. Serves 4.

TERIYAKI CHICKEN/PORK AND MANGO STIR FRY

Steps:

• 1.On a work surface, place a pork chop between 2 sheets of plastic wrap and, using a meat mallet, pound 1/4 inch thick; repeat with the remaining chops. Slice into 1/4-inch-thick strips. In a shallow bowl, whisk together the flour and salt; add the pork and toss. 2.In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes; turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate. 3.Add the remaining 1 tablespoon oil and the cabbage to the skillet and cook, stirring occasionally, until the cabbage begins to brown, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir in the teriyaki sauce, then toss with the pork and mangoes. Top with the bean sprouts. From Rachel Ray Magazine Nov 2009 Made for Jake: turned out really yummy. He liked it a lot. Used chicken instead of pork. Chicken needed to cook a little longer than suggested cooking and I needed more oil to cover the whole pan. Could have used a tad more garlic and ginger, but over all super tasty. Left overs got Jake's approval as well. Served with steamed rice. one issue: I learned that I have no idea how to cut a mango! Choose a mango that is more firm as the tangy flavor goes well with the stir fry.

SPICY CHICKEN AND MANGO STIR FRY

Steps:

• In a Pyrex dish or bowl, combine the soy sauce and garlic.
• Place the chicken into the dish, cover and refrigerate for several hours or overnight to marinate.
• Heat the oil in a wok or large sauté pan over high heat. Add the chicken, marinade and onion, and sauté quickly until chicken is cooked through. Add in broccoli and turn heat to medium-high. Cook for 3 to 4 minutes. Toss in snow peas and mangoes with their juices and cook for 2 to 3 minutes. Toss in the cilantro and scallions and serve.

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

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.

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!

THAI CHICKEN & MANGO STIR-FRY

Steps:

• Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.
• 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.
• TIPS & NOTES
• Ingredient note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.