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April 13, 2014

Mango Infused Hawaiian Chicken Stir-Fry

Mango Infused Hawaiian Chicken Stir-Fry ~ Healthy, delicious complete meal in under 30 minutes ! #StirFryRecipe #HealthyRecipe #LowFat

When I started to look at healthier recipes recently, I first had a look through all my cook books, and was actually shocked to see that {other than Seafood cook books}, I only had TWO books, specializing in low-fat or healthy food !

I know it is much easier nowadays with the millions of recipes online, especially Pinterest, to find whatever recipe you need. But, I started off with my cook books, for the simple reason that each {healthy or not} book I have, I like the authors' recipes. I found the recipe for this mango infused Hawaiian Chicken Stir-Fry in the cook book, Gesonde Gesinskos, by Christelle Erasmus but have added additional Pineapple pieces.

Now, this is actually one of the recipes which I have made before when I was on a strict diet to lose weight, so I knew it to be delicious and above all, my family loves it - then and still.

I would normally cook the rice in advance and keep it in a sealed container in the refrigerator. By advance I mean when we have rice on a particular night, I would cook double and keep the extra in the refrigerator until I need it for this stir-fry.

But seeing as you only add the rice at the end of the recipe, you can start cooking the rice soon as you begin the stir-frying of the chicken.

No side dishes are required for this meal, but hey, if you want to add something on the side, that is totally up to you.

MANGO INFUSED HAWAIIAN CHICKEN STIR-FRY

6 - 8 Servings

INGREDIENTS:

2 TB Olive Oil   {I use a combo of Olive- and Sunflower Oil}
6 Chicken Fillets, sliced into strips
1 Onion, chopped
3 t Garlic, crushed
1 kg Frozen Hawaiian Stir-Fry Vegetables, defrosted and drained
1 cup Pineapple pieces
1/2 t Lemon Pepper
Salt, to taste
1 t Paprika
3/4 cup Mango Juice
3 cups Cooked Brown Rice

DIRECTIONS:

1.) Heat the Oil in a large wok - stir-fry the Chicken, Onion and Garlic until the Chicken is done and light brown.
2.) Add the Hawaiian Vegetables and the Pineapple pieces - cook, stirring regularly, until the Vegetables are tender, but still crisp - about 8 minutes.
3.) Sprinkle over the Lemon Pepper, Salt and Paprika - stir well and add the Mango Juice - simmer 8 - 10 minutes.
4.) Stir in the cooked Brown Rice - stir-fry another 3 minutes and serve.

This is just as delicious when served cold - leftovers = lunch the next day !

Mango Infused Hawaiian Chicken Stir-Fry ~ Healthy, delicious complete meal in under 30 minutes ! #StirFryRecipe #HealthyRecipe #LowFat
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3 comments:

  1. Mmm tropical food is so good. Pineapple mango goes with anything.

    ReplyDelete
  2. I like your use of leftovers--leftover rice for the dish (we always have leftover rice), and using the leftovers as a cold salad for lunch. Thank you for sharing this week!

    ReplyDelete
  3. Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
    Miz Helen

    ReplyDelete

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