Stir-Fry Mango Ginger Chicken

This stir-fry mango ginger chicken is delicious and refreshing, with mango added at the end of the cooking process and just heated through. 

This recipe involves "velveting" the chicken to keep it moist. Velveting, or waat, includes soaking the chicken in egg whites, corn starch, and rice wine, and then blanching it in water for about a minute prior to stir frying.

This technique can be applied to any small bites of meat, poultry, fish, or shell fish. It keeps the protein from getting dry. 

While I normally avoid boneless skinless chicken breasts in favor of chicken thighs, when you "velvet" it, the results are amazing. You can't taste the coating, but you can totally tell the difference. The chicken is moist, juicy, and tender. 

This stir fry also includes lots of ginger, garlic, soy sauce, chicken broth, red pepper flakes, bell peppers, red onions, and mango, added at the end. It's seriously good.

Tips for Stir Frying Success:

Most importantly, read the entire recipe through before starting. If you do nothing else, do this. 

Next, make sure all of your ingredients are prepped, lined up, and ready to go. Sometimes I'll wash and cut the veggies the night before and store them in the fridge. 

Have a set of small bowls to which you can combine sauce ingredients and measure other ingredients so that you can quickly add them to the stir fry without thinking. 

Finally, keep a digital timer nearby that you can set it every time you add a new ingredient and the recipe says "stir fry for one minute." 

This stir fried mango ginger chicken is delicious with white rice, and the sauce is incredible. While you can't clearly see the red onions once the dish is cooked, they add so much flavor. 

To eat this, I like to layer a bite of chicken, bell pepper, onion, and mango on a fork, and then dip it in some of the sauce and then the white rice. Yes, I know that this "eating strategy" is not chop stick friendly, but it's still delicious. 

In some parts of the world, the mango is called the "king of fruits." It's native to India and Southeast Asia. Mangoes are full of nutrients, especially vitamins A, B, C, E, and K. Plus, they are delicious and sweet. 

I love including them in margaritas with jalapeños (the best margarita ever) as well as appetizers with shrimp!  

This week the Sunday Funday group is posting recipes that feature mangoes. Our host is Mayuri's Jakoni. She has a boat load of mango recipes on her blog, so be sure to check her out. 

She is a retired teacher with grown kids who blogs from Mombasa, Kenya. Her blog is gorgeous. 

• Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu
• Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla
• Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm
• Homemade Aam Roti/Mango Papad by Sneha's Recipe
• Mangonada by Palatable Pastime
• Mango Chicken by Making Miracles
• Mango Falooda by Mayuri's Jikoni
• Mango Margarita by Amy's Cooking Adventures
• Spicy Mango Salsa by Food Lust People Love
• White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery

This is a completely updated post from June, 2013. The recipe is adapted from my all time favorite stir frying cookbook, the award winning Stir Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories. published in 2011. 

This book includes so many recipes from the Chinese diaspora. Plus, there are lessons on how to season and maintain a carbon steel wok. 

Grace also has two other amazing books, The Breath of a Wok, and The Wisdom of the Chinese Kitchen. 

These books read like novels. 

How to stay up to date with Karen's Kitchen Stories? 

Be sure to follow me on Facebook. Do you like taking photos of the food you make? You can also join my Facebook food photo sharing group (you don't have to be a blogger).

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

Check out my Amazon Store for some of my kitchen toys. 

Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Stir-Fry Mango Ginger Chicken

Yield: 4 servings

Author: Karen's Kitchen Stories

This stir-fry mango ginger chicken is delicious and refreshing, with mango added at the end of the cooking process and just heated through.

Ingredients

• 12 ounces boneless skinless chicken breasts, cut into bite-sized pieces
• 1 egg white, lightly beaten until expanded
• 1 1/4 teaspoons cornstarch
• 4 teasoons Shao Hsing rice wine or dry sherry
• 1/4 teaspoon salt
• 2 teaspoons plus 2 tablespoons neutral oil, divided
• 1/3 cup chicken broth
• 2 teaspoons soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced garlic
• 1 medium sized green bell pepper, thinly sliced
• 1/2 cup thinly sliced red onion
• 1 ripe mango, peeled and sliced into 1/4 inch thick slices

Instructions

1. Stir together the chicken, egg whites, 2 teaspoons of the cornstarch, 2 teaspoons of the rice wine, and 1/4 teaspoon of the salt in a medium bowl. Add 2 teaspoons of the oil and stir once again. Refrigerate, uncovered, for 30 minutes. 
2. In a small bowl whisk together the chicken broth, soy sauce, crushed pepper flakes, 2 teaspoons of the rice wine, and 1/4 teaspoon of cornstarch. 
3. Bring 1 quart of water to a boil in a small saucepan. Add a tablespoon of oil and reduce the heat to low. Add the chicken and cook, stirring, for one minute, until the chicken just begins to turn opaque. Drain in a colander. 
4. Heat a 14-inch carbon steel wok over medium high heat and swirl in a tablespoon of oil. Add the ginger and garlic and cook for 10 seconds. 
5. Add the bell peppers and onions and stir fry for 1 minutes. 
6. Add the chicken and sprinkle with 1/2 teaspoon of salt. Stir the broth and and soy sauce mixture and swirl it over the wok and stir fry for an additional minute. 
7. Stir in the mango slices and stir fry until just heated, about 1 minute.

Nutrition Facts

Calories

346.71

Fat (grams)

10.57

Sat. Fat (grams)

1.42

Carbs (grams)

21.82

Fiber (grams)

2.21

Net carbs

19.62

Sugar (grams)

14.01

Protein (grams)

28.87

Sodium (milligrams)

472.76

Cholesterol (grams)

72.70

https://www.karenskitchenstories.com/2013/06/hong-kong-style-mango-ginger-chicken.html

Karen's Kitchen Stories

Mango, chicken

Stir Fry

Hong Kong, chinese

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator