Stir-Fried Mango Chicken

I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 407 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• ½ cup chicken stock
• 1 clove garlic, crushed
• 2 cups hot cooked rice
• 1 cup mango nectar
• 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
• 1 small onion, halved and sliced
• 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

Recipe Instructions

Step 1

Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.

Step 2

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.

Step 3

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.

Step 4

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!

Step 5

Remove from heat and serve with rice.