People are continuously begging for more of this mango dish with Malaysian influences.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- 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 | 361 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 708 mg |
| Sugars | 31 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I make the recipe “sauce and vegies” tripled and use it over grilled chicken in the summer for a different presentation. Love the recipe as written as well. Is a great lunch box option for leftovers as the flavors develop well overnight in the fridge. For my child that doesn’t care for chunks of mango i puree them and add to the “curry sauce”
This recipe was great, didnt change a thing!
This was a quick and delicious dish. I was out of soy sauce, so substituted worchestershire in, and threw some sliced carrots in for color and bit of crunch, 2 minutes before the mango went in. Served with jasmine rice, and topped with cilantro, with Sriracha on the side. Perfect.
Wonderfully fragrant chicken stir fry with sweet and tart sauce. I made the recipe as written. I love a little heat and added crushed red pepper before serving.
I found this curry to be pretty sweet. I drastically reduced the brown sugar, however in all fairness I used canned apricots, which saved me a trip to the store for a mango. Other than being a bit sweet, it was very good. I also threw in a few mushrooms and used thighs rather than breasts.
This is one of the best dishes I have made off this site. I didn’t have fresh ginger given the circumstances in grocery stores so I used dried which worked fine and added a garlic clove from what other reviewers had for suggestions. This recipe will be a keeper!
We love this but find we like it with more curry and it usually needs more corn flour to thicken. Also needed salt, but those are really to our taste. . We’ve also enjoyed it with other added veggies such as carrots or zucchini. We like to top it with peanuts and shredded coconut, too.
This was excellent! Did double amount of curry and ginger. Also served with coconut rice and additional unsweetened shredded coconut. Hubby loved it!
Delicious and simple. I brined my chicken and added salt and black pepper before I cooked it. I added minced garlic in with the onion, andI also added a few sprinkles of red pepper flakes for a bit of heat. It was great, but I can see adding a fresh jalapeño, or habanero too.
Bland
Easy, tasty and quick to prepare and cook. Would alter slightly next time, such as adding more stock.
This was superb. I used the exact recipe, as we cannot cope with heat like we used to. Although the curry flavour was faint, nevertheless it was wonderful
I added garlic, celery and carrots…
Yes I didn’t have cornflour so used flour, and will make again Twas yummy, didn’t lose anything in substituting flour for cornflour. Thought of trying it with pineapple next time I make it
I followed the addition of other reviewers and used orange peppers since that was what I had. Very good over wide rice noodles.
My five year old, thirteen year old and husband all loved it and were happy to eat left overs the next night. Thanks I’ll definitely be making it again.
This was amazing. And easy!
i put more ginger, crushed and thinly sliced, it still need more flavors, this is not much Malaysian, it need more spices and garlic, i believe
Curry was very delicious. However, I had to triple the chicken curry sauce because it was very dry.
I liked it ok, but I made a new batch & used more Soy Sauce as well as some boneless chicken thigh, (dark meat). I used about 3 Tbsp panang curry paste in addition to the indian curry powder I also added a little Orange juice as well as more mango. I also mixed brown onion with red onion & scallions. Note: I am in Thailand now, (Mar-June) is mango season there are 2 types of mangos here, the light yellow colored sweet softer mangos and the green more sour mangos I prefer the sweet, but a person may want to try a mixture of both.
This was a wonderful recipe. Like other reviews I added chopped garlic. I also sliced my chicken in strips & put salt, pepper, and garlic powder on chicken. I also added string beans to recipe and recommend a good curry powder. Like others, I put it over coconut rice. YUM!!