Stir Fry Mango Chicken

Stir Fry Mango Chicken


81 people made this

This colourful mango stir fry always has people wanting more.

Tom Flannery

Serves: 2 

  • 1 tablespoon vegetable oil
  • 250g skinless, boneless chicken breast, cubed
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon cornflour
  • 1/2 onion, diced
  • 1 green capsicum, sliced
  • 1 red capsicum, sliced
  • 2 teaspoons grated fresh ginger root
  • 1 mango, peeled and cubed

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat vegetable oil in a large frypan over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the centre. Transfer cooked chicken to a plate.
  2. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder and cornflour. Set aside.
  3. Using the same frypan 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 capsicums and cook for 2 minutes then add the ginger and cook for another minute.
  4. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened.
  5. Drop mango in and continue to cook until the mango is heated through.

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Reviews (1)


Really Tasty and very easy. - 30 Nov 2010

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