Stir Fry Mango Chicken

    40 minutes

    This colourful mango stir fry always has people wanting more.

    89 people made this

    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 and Ratings
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    Reviews in English (88)


    Really Tasty and very easy.  -  30 Nov 2010


    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 versus powder. I used 1 tbsp because I love curry, but less would be good also especially if you don't like a lot of spice. Paste adds a lot of flavor. Curry paste can be found at most grocery stores in the ethnic food section or for a lot less money at an Asian market if you have one nearby.  -  03 May 2010  (Review from Allrecipes USA and Canada)


    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.  -  09 Nov 2009  (Review from Allrecipes USA and Canada)