Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mango chicken stir fry with flavoured rice and soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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. When wok/pan becomes dry, add the sherry/mirin to keep ingredients frying nicely.
Mango chicken stir fry with flavoured rice and soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mango chicken stir fry with flavoured rice and soup is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mango chicken stir fry with flavoured rice and soup using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mango chicken stir fry with flavoured rice and soup:
- Prepare Chicken thigh (bone and skin intact)
- Take Rice
- Prepare Mango (diced)
- Make ready Onion (chopped)
- Take Red pepper (diced)
- Prepare Soy sauce
- Prepare Lemon juice
- Prepare Unsalted Butter
- Take Honey
- Get Pepper
- Prepare Salt
- Get Olive oil
- Prepare Dried Coriander (optional)
Stir frys are great for using what you have in the refrigerator without going out and spending more money. Even if you do have to go out, you don't need to break the bank to make a good stir fry. 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.
Steps 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
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! 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.
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