Top-notch recipe! The flavor components really come together here.
Thai Chicken & Mango Stir-Fry
From EatingWell: January/February 2010
Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.
10 Reviews for Thai Chicken & Mango Stir-Fry
This was a great quick weeknight dinner! I tweaked the recipe a bit: I used pineapples & mangoes together, simply because the only mango I could find at m&s today was a mango & pineapple pack - and it was amazing! The crunchiness of the pineapple really complements the chicken! Opposed as I am to frying, I basically sauteed the chicken in the liquids, and I used oyster sauce instead of fish sauce - I've never really seen fish sauce here in London. Maybe I'm not looking in the right places, but well, it was still great! I also used tenderstem broccoli, and added a teaspoon of coconut oil instead of all the canola oil recommended here. It really added to the thai flavour! The only thing that I'll change the next time I make this is add more soy sauce and use lemongrass instead of using any lime or lemon. It wasn't too sour, but a little more sour than I'd usually prefer. On the whole, definitely a keeper!
This was delicious! I have made several wonderful meals from this site, but this one topped the others. I did sub snap peas for broccoli since my husband doesn't like broccoli. I would try green beans next. I also added extra ginger and it was great. ***My best advice: if you're not watching your sodium too closely, then add a 2 +TBSP of soy sauce. I added soy sauce after I had a couple of bites because it was clearly lacking robust flavor. My husband & I both added a little soy sauce and it really made the flavors come together, giving them each extra punch.
Excellent! The fresh herbs make this great. If you anticipate having left overs, I'd separate them before adding the herbs, then add the herbs fresh the next day. I found that it didn't reheat well and the herbs lost their intense flavor. I'll definitely make this again.
We really enjoyed this dish!! As someone suggested I used the sambal oelek (1 tsp) and it had plenty of heat for us. All the herbs at the end really give it a great exotic flavor! Before I squeezed the limes I zested one of them and added that to the brown rice (along with an extra clove of crushed garlic) I served with it - really made a great compliment to the stir fry! We will be eating this a lot!