Post by Kathy on May 17, 2017 15:59:23 GMT
Pineapple Mango Chicken Stir Fry
I love stir fry meals! So many different ways to make stir fry! Pineapple Chicken is a very popular dish at Chinese restaurants around here and we love it so when I ran across a Pineapple Mango Stir Fry I knew I had to make it! We love mango too!
Chicken is so good with pineapple and throw some mango in the mix and you have a slightly sweet and slightly salty (from the soy sauce) stir fry dish! All of the flavors played nice together! The corn starch coated chicken made for a great thickening agent for making the awesome sauce! You definitely couldn't tell that it was on the chicken! Delicious!
Recipe slightly adapted from BASIL MOMMA
½ cup soy sauce
2 Tablespoons seasoned rice vinegar
2 Tablespoons sesame oil
½ cup brown sugar
1 Tablespoon minced garlic
½ teaspoon ground ginger
2 pounds boneless skinless chicken breast, cut into strips
enough corn starch to coat chicken
4 Tablespoons Extra Virgin Olive Oil
1 large red bell pepper, cut into strips
3 individual stalks green onions, diced
2 cups fresh pineapple, cut into rings and then chunks (or canned chunks)
1 cup fresh or frozen mango, cut into cubes
1½ cups white minute rice
In a bowl mix soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic and ginger.
Cut chicken into strips. Place chicken in a large Ziploc and add corn starch. Shake to cover all of chicken.
Heat 2 Tablespoons oil to medium high heat in skillet and add coated chicken. Cook and stir until done and juices run clear, about 10 minutes. Remove from skillet.
Add remaining 2 Tablespoons oil to the same medium high skillet and add bell peppers and onions. Sauté 5 minutes or until softened and a little charred.
Add chicken back into skillet with veggies and mix well. Add sauce, bring to a boil and then reduce heat to simmer and simmer until sauce thickens somewhat, 5-8 minutes, stirring occasionally.
Add pineapple and mango and cook an additional 3 minutes, mixing well.
Make Minute Rice and serve chicken over rice.
