Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mango chicken stir fry with flavoured rice and soup. One of my favorites. For mine, I am going to make it a little 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. Mango Chicken Stir Fry with Peppers & Cashew Nuts. A good example of new-style Chinese cooking, this mango chicken stir fry incorporates different fresh fruits as flavorings.
Mango chicken stir fry with flavoured rice and soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mango chicken stir fry with flavoured rice and soup is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook mango chicken stir fry with flavoured rice and soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mango chicken stir fry with flavoured rice and soup:
- Make ready Chicken thigh (bone and skin intact)
- Prepare Rice
- Prepare Mango (diced)
- Prepare Onion (chopped)
- Make ready Red pepper (diced)
- Get Soy sauce
- Get Lemon juice
- Prepare Unsalted Butter
- Prepare Honey
- Make ready Pepper
- Take Salt
- Take Olive oil
- Get Dried Coriander (optional)
Note: this is an older recipe before the recipes on Live Eat Learn became predominantly plant-based. As I passed the international aisle in the grocery, I was struck by a jar of. 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.
Instructions to make Mango chicken stir fry with flavoured rice and soup:
- Debone the chicken thigh and separate the fat-skin, bones and meat.
- Bring a pot of water to boil the bones with a pinch of salt and chopped onions to create chicken stock.
- Cut the rest of the chicken meat into bite-sized cubes. Marinate with soy sauce and honey.
- 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.
- 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.
- Add dried coriander to garnish
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! Pork and Vegetable Stir-Fry with Cashew Rice. Stir-Fried Chicken and Broccoli with Black Bean Sauce.
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