Tuesday, September 27, 2011

Mango Chicken Stir Fry with Coconut Rice

Wow!  I love this. Easy, fast, delicious and full of food storage ingredients.  
Tips for Success: 
  • When making stir fry or any dish that cooks fast, it is imperative to have everything ready before you turn the stove on.  If you have all the ingredients measured, chopped etc  than stir frying is easy, if not you are scrambling around and things burn. 
  • This recipe makes 2-3 generous portions--I make it for my family (2 adults, 3 small children) and it is just right, but if you have more mouths to feed you may want to double it. 
  • Start the rice first. It takes longer to cook so get it going than work on the stir fry.
  • The rice can be microwaved.  All you need to do is use a large microwave safe bowl, add the ingredients, and microwave for 18 minutes. 
  • If you don't like cilantro leave it out and it is still a great dish.  My kids don't love cilantro so I left it out of theirs and it was good. 
  • When using a marinade be sure to discard it after you have removed the meat. 


Coconut Rice
1 c. white (or jasmine scented) rice                                               
1  c. water                                                                                         
1 can coconut milk                                                                          
2 T. freshly chopped cilantro
½ tsp. salt
½ tsp. vegetable oil
2 tsp. shredded coconut (optional but delicious)

  • In the medium saucepan, add the vegetable oil and let it coat the bottom of the pan
  • Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  • Bring the rice mixture a boil
  •  Once the rice begins to boil, cover with the lid and turn down to low heat and let it simmer for 15-20 minutes
  • DO NOT take the lid off the rice until it is done (the water is all out and the time is up)

Mango Chicken Stir Fry


1 marinated chicken breast (Tropical Marinade Recipe Follows)
1 cup freeze dried mango (or 1 large ripe mango, peeled and diced)
2 Tablespoons dehydrated bell peppers
2 Tablespoons freeze dried onion red onion
1 lime
2 T. vegetable oil
1 T. chopped cilantro

  • Cut the marinated chicken breast into 1-inch chunks (bite-sized).
  • Rehydrate the mango, onion, and peppers, by placing all three in a 2 cup measuring cup, than filling the measuring cup with warm water.  Let sit for 5-10 minutes until all are soft and plump.  Drain.
  • Heat a large saucepan (1-2 minutes). Add the vegetable oil.
  • Add the chicken, bell peppers, mango and onion.
  • Cook until the chicken is no longer pink on the inside (about 8 minutes).
  • Add the cilantro and stir fry another 1 minute.
  • Cut the lime into slices for each person to garnish their food.
  • When the chicken is cooked thoroughly, serve the mango chicken on top of coconut rice while both are still hot.

Tropical Marinade
 1/4 c. lime juice
zest of one lime
2 T. veg. oil
3 cloves garlic, minced
1/2 tsp. salt
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 tsp. honey (or just 1 T works)

  • Place up to four chicken breast in a gallon Ziploc bag.  
  •  Pour marinade over chicken.  
  •  Seal bag, removing any excess air.  
  •  Squish chicken (inside the bag) and marinade around.  
  •  Let chicken marinade for 30 minutes or overnight.