Mango chicken stir fry with flavoured rice and soup
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 make a special dish, mango chicken stir fry with flavoured rice and soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. Mango chicken stir fry with flavoured rice and soup.

Mango chicken stir fry with flavoured rice and soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Mango chicken stir fry with flavoured rice and soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

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 can achieve it.

The ingredients needed to make Mango chicken stir fry with flavoured rice and soup:
  1. Take Chicken thigh (bone and skin intact)
  2. Prepare Rice
  3. Make ready Mango (diced)
  4. Get Onion (chopped)
  5. Prepare Red pepper (diced)
  6. Take Soy sauce
  7. Get Lemon juice
  8. Prepare Unsalted Butter
  9. Take Honey
  10. Prepare Pepper
  11. Make ready Salt
  12. Make ready Olive oil
  13. Take Dried Coriander (optional)

Reduce heat to low, add in chicken, mango and your sauce, gently stirring to coat veggies and cook for another few minutes. Drizzle over the sesame oil before serving and garnish with the spring onions. Remove from heat and drizzle with sesame oil. Serve over rice and garnish with green onion, red pepper flakes, and sesame seeds.

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

Remove from heat and drizzle with sesame oil. Serve over rice and garnish with green onion, red pepper flakes, and sesame seeds. Place the mangoes, garlic, makrut lime leaves, chile, galangal, lime juice, fish sauce, soy sauce, rice vinegar, brown sugar, and turmeric in a food processor or blender. 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.

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