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Chicken Stir-Fry With Lemon and Mango

Chicken Stir-Fry With Lemon and Mango

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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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