Spicy Chicken And Mango Stir Fry Food

MANGO CHICKEN STIR FRY

Steps:

• First prepare your stir fry sauce: In a medium bowl, whisk together the soy sauce, cashew butter, garlic, ginger, honey, warm water, red pepper flakes and tapioca flour. Set aside.
• Now you're ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.
• Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then chopped red onion, snap peas and red bell pepper. Stir-fry for 5 minutes or until onions cook down and bell pepper becomes a little tender. Reduce heat to low, add in chicken, mango and your sauce, gently stirring to coat veggies and cook for another few minutes.
• Serves 4; I love serving this meal with brown rice or quinoa for a full meal.

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.

SPICY VEGAN MANGO AND TOFU STIR-FRY

Steps:

• Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
• Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
• Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
• Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
• Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

MANGO SPICED CHICKEN

Steps:

• In a small bowl, whisk the honey, lemon juice and zest until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped., Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture.

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.

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.

SPICY MANGO CHICKEN

Steps:

• Trim and butterfly chicken breasts. Salt and pepper to taste.
• At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks.
• Squeeze juice from lime into small dish and combine with vinegars.
• Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside.
• Peel and dice mango into a bowl. Set aside.
• Remove the seeds from the jalapeno, and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish.
• In a small skillet, heat a small amount of olive oil over medium heat.
• While the oil heats, mince garlic and then saute in oil for 1-2 minutes.
• Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium.
• Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready, keep the mixture warm over low heat.
• Spoon the mango mixture over the cooked chicken breast 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.