Recipe By Tom Flannery
Rating
Published Mar 5th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 2 servings Calories 360.9

This Malaysian inspired mango dish always has people wanting more.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • ½ pound skinless, boneless chicken breast, cubed
  • ½ cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 1 ½ tablespoons brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon cornstarch
  • ½ onion, diced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 teaspoons minced fresh ginger root
  • 1 mango, peeled and cubed

Cooking Directions

  1. 1 Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
  2. 2 Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Nutrition Facts

  • Calories 360.9
  • Carbohydrate 42 g
  • Cholesterol 66.1 mg
  • Fat 9.1 g
  • Fiber 5 g
  • Protein 29 g
  • Saturated Fat 1.6 g
  • Sodium 707.9 mg
  • Sugar 30.5 g

Reviews

  1. Made this last night for the 1st time. Doubled all but the peppers so we could have left overs. Deboned chicken leg quarters and used them as it was all I had on hand. boiled the bones with a touch of onion and garlic to use for the stock. Used more curry than called for - Read more ...
  2. This is a great dish! You can definitely play around with the ratio of veggies/mango to chicken to your liking. (Since mangos are in season right now I doubled the mango and used half the peppers.) I also doubled the sauce because my husband likes to put the extra sauce over his rice- but it - Read more ...
  3. Shazam! I just got done with this dish and it was delish. I didn't do it in the skillet but instead in a pressure cooker (I just got one last week and love it). The chicken came out wonderfully the mango and curry played off of each other very well and the overall taste was - Read more ...
  4. Excellent recipe! I used two rather large chicken breasts and doubled the sauce to good effect. Added garlic (thanks to previous reviewers!) and used rice vinegar instead of cider. I may also have added additional curry powder (I don't measure very accurately sometimes) because we like it spicy. I'll continue to play with this recipe - Read more ...
  5. LOVED this dish. Can't give it 5 stars because of the needed modifications but I would give it 5 stars with the following changes. I seasoned the chicken breasts with a little salt pepper and garlic powder. I added 1 clove of fresh minced garlic to the green pepper mix. I also used curry PASTE - Read more ...
  6. great! I skipped the brown sugar depending on the sweetness of the mango. came out great. also added garlic and turmeric.
  7. I made this as is and like another user said it was missing some salt. I added some garlic salt and it was delicious. As a side I used the middle eastern rice with black beans and chickpeas recipe from this site. This is a keeper.
  8. This is a pretty good basic recipe ( although it could use some salt). However, I'm thinking I'll add cashews next time, and some more interesting spices/herbs - think, ground coriander seed, cilantro etc.
  9. Over the top! My wife and i totally loved it. We trew in some mushrooms and served it with coconut rice. Thank you for sharing
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