Chicken Mango Stir Fry Recipes

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.

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.

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.

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.

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.

Steps:

• Mix the marinade ingredients in a bowl.
• Put the raw chicken in and let it sit for half an hour.
• Mix the sauce ingredients in another bowl and put aside.
• Break off the star arms of the anise and throw away the middle.
• Carefully press between your fingers until you hear a crack.
• In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
• Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
• Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
• Put in the sauce ingredients and stir to mix until it thickens a bit.
• It should take about another minute.
• Add the mango slices and mix gently until they're warmed through.
• Garnish with the pecans and cilantro and serve immediately.

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!

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.