Mango chicken stir fry with flavoured rice and soup
Mango chicken stir fry with flavoured rice and soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mango chicken stir fry with flavoured rice and soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mango chicken stir fry with flavoured rice and soup is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Mango chicken stir fry with flavoured rice and soup is something which I have loved my entire life.

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. Garnish with pecans and cilantro and serve.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mango chicken stir fry with flavoured rice and soup using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mango chicken stir fry with flavoured rice and soup:
  1. Prepare Chicken thigh (bone and skin intact)
  2. Take Rice
  3. Make ready Mango (diced)
  4. Get Onion (chopped)
  5. Take Red pepper (diced)
  6. Prepare Soy sauce
  7. Prepare Lemon juice
  8. Prepare Unsalted Butter
  9. Prepare Honey
  10. Take Pepper
  11. Get Salt
  12. Prepare Olive oil
  13. Get Dried Coriander (optional)

Here, we are just using simple ingredients, but the end result is bold flavors. Our mango chicken stir-fry is light in calories, high in protein, while packing in delicious flavor. And because it's such a healthy version of a classic Asian dish, we're sure you'll want it on your menu rotation. To keep it even lighter, serve it over brown rice!

Instructions to make Mango chicken stir fry with flavoured rice and soup:
  1. Debone the chicken thigh and separate the fat-skin, bones and meat.
  2. Bring a pot of water to boil the bones with a pinch of salt and chopped onions to create chicken stock.
  3. Cut the rest of the chicken meat into bite-sized cubes. Marinate with soy sauce and honey.
  4. In a pan, heat olive oil, stir fry chicken cubes until brown. Add a bit of pepper. Add lemon juice. Set aside. Add in onion, red pepper and a bit of chicken stock. Add the chicken cubes and mango cubes back into the pan. Turn off the fire and mix.
  5. In another pot, stir fry chicken fat with butter and uncooked rice. Remove fat. Then add chicken stock to the rice and bring to boil and simmer till rice is cooked.
  6. Add dried coriander to garnish

In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet. Season with ground black pepper to taste. Serve each cup of stir-fry over ½. All the herbs at the end really give it a great exotic flavor!

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