Chicken & Mango Stir-Fry

Quick, simple and tasty, this sweet and spicy stir-fry is great for using up any leftover vegetables you have at the end of the week. I used carrot and broccoli, as well as the mango but pepper, kale, or baby corn would work. I suggest sticking to crunchier vegetables to add extra texture, as the mango is quite soft. The addition of mango helps to keep the chicken really moist and tender, so all in all its a really flavoursome dish. I would never have thought to add mango to a stir-fry, but when browsing the internet the other week i came across a recipe which inspired me. When mango is hot i feel its sweetness gets intensified. Try it and see what you think.

Print Recipe
Chicken & Mango Stir-Fry
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Peel and slice the onion in to thin wedges.
  2. Peel and grate the garlic and ginger.
  3. Thinly slice the chilli.
  4. Add the onion, garlic, ginger and chilli to a wok with the sesame oil.
  5. Peel and slice the carrot in to matchsticks.
  6. Cut the tenderstem broccoli in to lengths, similar to the carrot.
  7. Destone, peel and dice the mango.
  8. Cut the chicken in to bite sized pieces.
To cook:
  1. Heat the wok over a high heat and stir the contents frequently. Fry for 3 minutes.
  2. Add the chicken and fry for another 2 minutes, stirring regularly.
  3. Add the rest of the vegetables and mango and keep frying, stirring regularly for another 5 minutes.
  4. With 2 minutes left to cook, pour in the lime juice and soy sauce.
  5. With 1 minute left to cook, add the noodles, keep stirring regularly to make sure everything is cooked and well mixed.
  6. Before serving shred the coriander and sprinkle over the stir-fry.
  7. Divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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