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

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mango chicken stir fry with flavoured rice and soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

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To begin with this particular recipe, we must 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. Get Rice
  3. Get Mango (diced)
  4. Make ready Onion (chopped)
  5. Take Red pepper (diced)
  6. Make ready Soy sauce
  7. Make ready Lemon juice
  8. Take Unsalted Butter
  9. Take Honey
  10. Prepare Pepper
  11. Make ready Salt
  12. Make ready Olive oil
  13. Take 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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