Mango Chicken Stir Fry Food

MANGO CHICKEN RECIPE

Steps:

• Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp pepper powder in a medium-size mixing bowl and mix well.
• Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
• Heat vegetable oil for frying in a pan. Once the oil is. hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
• Drain and keep aside.
• Note - If you want extra crispy chicken, then you can double fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy. Drain on a plate.
• Note - Instead of deep-frying, you can either bake the chicken or air fry it. Line the coated chicken on a large baking tray in a single layer and spray with oil. Bake for 20-30 minutes at 350 degrees F until the chicken is browned.
• To make the sauce, heat 3 tbsp vegetable oil in a wok.
• Add 2 tbsp chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds on high heat.
• Add 1 large onion (cubed) and 1 cup cubed mixed bell peppers and fry on high heat for a minute.
• Now add 2 tbsp soy sauce, 4 tbsp sweet chili sauce, 2 tbsp red chili sauce, 2 tbsp tomato ketchup, 1 tbsp rice vinegar, salt to taste, and ½ tsp ground black pepper to the wok.
• Mix 2 tbsp cornstarch in 1 cup water to make a slurry and add it to the wok. Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
• Add the fried chicken and 1 cup cubed mango pieces and give it a mix.
• Serve immediately with steamed rice or boiled noodles.

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.

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.

CHICKEN MANGO BASIL STIR-FRY

Steps:

• In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.
• In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
• In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.
• Add the garlic, 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. Add the mango (or pineapple). Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
• Sprinkle with basil and serve over rice.

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!