Recipe of Perfect Mango chicken stir fry with flavoured rice and soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare 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 bit unique. This is gonna smell and look delicious.

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. Just natural flavours. 😊 Honey-soy-lemon-mango chicken.

Mango chicken stir fry with flavoured rice and soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Mango chicken stir fry with flavoured rice and soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first 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 can achieve it.

The ingredients needed to make Mango chicken stir fry with flavoured rice and soup:

1. Prepare Chicken thigh (bone and skin intact)
2. Make ready Rice
3. Take Mango (diced)
4. Get Onion (chopped)
5. Prepare Red pepper (diced)
6. Take Soy sauce
7. Prepare Lemon juice
8. Prepare Unsalted Butter
9. Prepare Honey
10. Prepare Pepper
11. Make ready Salt
12. Make ready Olive oil
13. Get Dried Coriander (optional)

Stir fry's like this can actually be made ahead and re-heated in time for dinner. There you have it…beautiful, delicious and simple chicken stir fry with a twist of. As the sauce cooks and begins to thicken, add the snow peas, cashews, and scallions. Continue to stir fry over high heat until sauce has thickened to desired consistency.

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

As the sauce cooks and begins to thicken, add the snow peas, cashews, and scallions. Continue to stir fry over high heat until sauce has thickened to desired consistency. Remove from heat and stir in the diced mango. Serve over brown rice with more cashews and scallions. Both ripe and underripe mango work well in this chicken and vegetable stir-fry.

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