Heather’s Harissa Mango Chicken Stir-Fry

Heather’s Harissa Mango Chicken Stir-Fry
A one pot meal that is very tasty with the bonus of being oh so healthy. Omit the chicken, and you have a great side dish. : A friend gave me this recipe, and I added a couple of ingredients. The first time I made it I forgot to add the chicken and honestly, I didn’t miss the chicken at all. The photo is also hers and what a delicious looking photo it is
Source:
Recipe type: Stir Fry Side Dish Main Dish
Serves: 5-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • The veggie mix Makes about 6 cups
  • ½ Red Pepper roughly chopped
  • ½ Yellow pepper roughly chopped
  • 1 Carrot medium sliced
  • 1 Broccoli stem broken into small bite-sized pieces
  • ¼ small head of Cauliflower cut into small bite-sized pieces
  • 120-gram bag Snow peas, de-stringed
  • 180 gm mushrooms sliced
  • 1 small red onion roughly chopped
  • For stir fry
  • 2 tsp oil
  • 1 tablespoon butter
  • ¼ inch piece of ginger peeled and minced for each cup of veggie mix
  • 1 clove of garlic for each 1 cup of veggie mix
  • Mango peeled and chopped
  • 2 oz chicken cooked and cut into bite-size pieces (optional) for each cup of mixed veggies
  • ¼ cup dried cranberries (optional)
  • ¼ cup peanuts or other nuts (optional)
  • 1 tsp Harissa
  • Salt and pepper to taste
Directions
  1. Mix the veggies. Microwave the veggies you wish to use for about 1 minute per cup. Just to soften the vegetables.
  2. Heat oil in a non-stick frying pan until simmering add butter when butter is melted add garlic and ginger sauté 30 seconds and then add the veggies and sauté for another 3 minutes. Add the chicken to the veggies. Heat chicken through for about 2 minutes. Add the mangoes, cranberries & nuts. Sprinkle the mixture with Harissa to taste. Add salt and pepper. Mix and heat. Serve immediately.

 

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