Mangoes are in season and here’s a unique way you can bring them to your dinner tonight.
Mango chicken stir fry with rice

• 1 kg chicken breasts, skinless and cut into bite-sized pieces
• 1 Tbsp. cooking oil
• 2 Tbsp. hot sauce
• 1 cup chicken broth
• 1 tsp. soy sauce
• 1 Tbsp. white vinegar
• 1 Tbsp. corn flour
• 2 tsp. fresh ginger, minced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 large ripe mango, peeled, pitted and diced
• ¼ cup fresh coriander, finely chopped
• ½ tsp. red pepper flakes
• 2 tsp. sugar
• salt to taste
• 3 cups cooked rice of your choice.


  • In a large frying pan, heat the cooking oil until very hot. Add the chicken pieces and cook while stirring until they turn a golden brown. Once done place the chicken onto a plate and set aside.
  • In the same frying pan, add the onion, garlic, ginger, mango and bell pepper. Cook for 3 - 4 minutes. In a separate bowl whisk together the chicken broth, soy sauce, sugar, vinegar and corn flour.
  • Add the chicken pieces back into the pan and stir-fry for 5 minutes. Dredge the sauce over the chicken pieces and continue cooking while stirring over medium heat.
  • Season the sauce with salt and pepper flakes and stir. Once the sauce simmers and thickens, take off the heat. Garnish with fresh coriander and serve over the rice.


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