Chicken Stir-Fry With Lemon and Mango – Chicken Recipes
Serves 4 Calories 257 Fat 7G
Preparation 25mins Cooking time 11mins
1 ripe mango
2 tbsp sunflower oil
2 garlic cloves, crushed
2.5cm (1 in) piece fresh root ginger, finely chopped
4 chicken breast fillets, cut into strips
150g (5oz) mangetout, halved lengthways
2 celery sticks, thinly sliced
1 yellow pepper, deseeded and cut into matchsticks
4 spring onions, thinly sliced
Sea salt and freshly ground black pepper
Juice of 1/2 lemon
2 tbsp white wine or apple juice
1 tbsp balsamic vinegar
1 tbsp clear honey
2 tbsp chopped fresh coriander
To prepare the mango, slice the two fatter ‘cheeks’ of the mango from either side of the stone. Cut a criss-cross pattern across the flesh of each piece to divide into small cubes, then push the skin upwards and slice off the cubes. Set aside.
Heat the oil in a wok or large frying pan until hot. Add the garlic and ginger, with the chicken and stir-fry for 4 minutes.
Add the mangetout, celery and yellow pepper and stir-fry for 4-5 minutes. Add the spring onions, mango and seasoning, and then stir-fry for a further 2minutes.
Combine the lemon juice with the white wine or apple juice, balsamic vinegar and honey in a small bowl. Add to the wok and continue to cook for a further 2 minutes. Add the coriander and serve.
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