bowl of pineapple and mango chicken stirfry.
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chopped veggies.

Mix the cornstarch and chicken in a bowl.  Toss well so the chicken is coated in the cornstarch.  This will help brown the chicken and thicken the sauce.

chicken and corn starch in a bowl.
chicken cooking in skillet.

Add all the veggies except the dark green onion (save that for garnish) and cook 1-2 minutes.  Toss the veggies occasionally so everything is cooking quickly on all sides.

veggies and chicken cooking in skillet.

Add the sauce and cook for a couple of minutes until the cornstarch thickens that sauce and it gets hot and starts to bubble. Stir in the pineapple and mango.

fruit added to skillet.
two bowls of pineapple and mango chicken stir fry.
bowl of pineapple and mango chicken stirfry.
bowl of pineapple and mango chicken stirfry.

Pineapple and Mango Chicken Stir Fry

A delicious and healthy stir fry dish using chicken, pineapple, mango and mixed veggies and served with brown rice.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 194 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Cup Fresh squeezed orange juice
  • 3 Tbsp. Soy sauce
  • 4 Small Garlic cloves, finely minced
  • 1 Tsp. Chinese five spice powder
  • 1/4 Tsp. Crushed Calabrian chili flakes
  • 1 Lb. Chicken thighs, cut into small pieces
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Canola oil
  • 1 Cup Broccoli florets
  • 1/2 Red bell pepper, cut into strips
  • 1/2 Cup Water chestnuts, sliced
  • 1 Cup Blanched baby carrots
  • 3 Green onion, white/light green and dark green separated
  • 1 Cup Fresh mango chunks
  • 1 Cup Fresh pineapple chunks
  • 2 Cups Brown rice, cooked and hot
  • 4 Tbsp. Cashews
  • 2 Tbsp. Toasted sesame seeds

Instructions
 

  • Make your sauce first. Mix the orange juice, soy sauce, garlic, Chinese five spice and red pepper in a small measuring cup. Put to the side.
  • Mix the cornstalk and chicken in a bowl.
  • Heat a wok or large skillet with the canola oil. When really hot but not smoking, add the meat and cook for about five minutes (stirring constantly). Add all the veggies except the dark green onion (save that for garnish) and cook 1-2 minutes.
  • Add the sauce and cook for a couple of minutes until the cornstarch thickens that sauce and it gets hot and starts to bubble. Stir in the pineapple and mango.
  • Serve the mix on top of the brown rice and garnish with the sesame seeds, cashews and dark green part of the onion. Enjoy.

Nutrition

Calories: 194calCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gSodium: 629mgPotassium: 211mgFiber: 1gSugar: 1gVitamin A: 146IUVitamin C: 21mgCalcium: 26mgIron: 2mg
Keyword chicken, dinner, healthier choice, poultry
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