Mango Chicken


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This is a fantastic and flavorful meal that anyone can make. The use of fruit mixed in with hot chicken is exceptional.


  • 3/4 lb. (12 oz.) skinless boneless chicken breast halves
  • 1/2 C. chicken broth
  • 2 tsp. lime or orange peel, finely shredded
  • 2 Tbs. lime juice
  • 2 tsp. brown sugar
  • 2 tsp. curry powder
  • 1 tsp. cornstarch
  • Nonstick cooking spray
  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 2 tsp. vegetable oil
  • 2 C. mango or papaya, peeled and chopped
  • 2 C. hot cooked rice
  • Lime peel, cut into thin strips, optional


Cut the chicken into bite size strips. Set aside. Put the chicken broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl and stir to combine. Set aside. Spray an unheated large wok or 12-inch skillet with cooking spray. Preheat over medium heat. Add the onion and garlic and stir-fry for 3 minutes, or until crisp tender. Remove from the wok and set aside. Pour the vegetable oil into the hot wok. Add the chicken and stir-fry for 2 to 3 minutes, or until the chicken is tender and no longer pink. Push the chicken to the side of the wok. Stir the sauce and pour into the center of the wok. Cook, stirring, until thickened and bubbly. Return the onion mixture to the wok. Add the mango. Stir to coat all ingredients with the sauce. Cook, stirring, for another 2 minutes, or until heated through. Serve over hot cooked rice. Garnish with strips of lime peel, if desired.

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