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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mango chicken stir fry with flavoured rice and soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Create An Easy Ancho Tortilla Soup At Home. Great recipe for Mango chicken stir fry with flavoured rice and soup. A sweet and savoury dish with chicken bone broth. One chicken thigh, three uses - meat, soup & rice.

Mango chicken stir fry with flavoured rice and soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mango chicken stir fry with flavoured rice and soup is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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:
  1. Prepare Chicken thigh (bone and skin intact)
  2. Prepare Rice
  3. Make ready Mango (diced)
  4. Make ready Onion (chopped)
  5. Prepare Red pepper (diced)
  6. Take Soy sauce
  7. Make ready Lemon juice
  8. Prepare Unsalted Butter
  9. Prepare Honey
  10. Prepare Pepper
  11. Take Salt
  12. Get Olive oil
  13. Take Dried Coriander (optional)

Season chicken with salt and pepper to taste. Saute in preheated pan until chicken is cooked through. Add mango chutney, garlic, crushed red pepper flakes, and vinegar to pan. Process well, until more or less smooth.

Steps 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

Add mango chutney, garlic, crushed red pepper flakes, and vinegar to pan. Process well, until more or less smooth. Both ripe and underripe mango work well in this chicken and vegetable stir-fry. In non-stick skillet or wok, heat oil and star anise over high heat. To make the chicken bites stir-fry: In a small bowl, whisk together soy sauce with cornstarch, then whisk in chicken broth, sesame oil, sriracha, and honey.

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