Years ago, I tried to recreate the mango chicken dish I had fallen in love with at a fantastic Chinese restaurant. Here is my simple, delicious, and fresh version! Beautiful colors and enough of sauce for your rice are present. Before you begin, remember to add some rice because it cooks quickly.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup mango nectar
- ½ cup chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
- 1 small onion, halved and sliced
- 1 clove garlic, crushed
- 1 medium red bell pepper, cut into 1/2-inch strips
- 1 medium green bell pepper, cut into 1/2-inch strips
- 2 medium mangos – peeled, seeded, and cut into thin strips
- 2 cups hot cooked rice
Instructions
- Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
- Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
- Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
- Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
- Remove from heat and serve with rice.
- You can chop the ingredients into bite-sized pieces instead of cutting into strips.
- Don’t let it sit too long before serving! The veggies with get mushy.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 529 mg |
| Sugars | 27 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |