Total Time
40mins
Prep 20 mins
Cook 20 mins

An adapted, lower fat version of Mango Chicken that is full of veggies and served over brown rice.

Ingredients Nutrition

Directions

  1. Dice the raw chicken, spray the pan with PAM and cook until tender, remove from heat.
  2. Dice in big chunks the onion, mushrooms, and peppers and toss in the wok or large frying pan on medium high heat until cooked.
  3. In a separate saucepan, crush garlic and add sliced mangoes, lime juice, fish sauce, soy sauce, chili flakes and brown sugar. Simmer and stir on low heat until flavors meld.
  4. Serve all over brown rice.

Reviews

(2)
Most Helpful

I made this recipe for my husband and I this evening, and we were very pleased. I'll definitely make it again! My favorite part was the delicious mango chutney. I think it'd be tasty over a pork chop as well.

Becca105 July 15, 2013

YUM! Big on flavour, low on calories and fat. Red pepper flakes give it great heat that the sweet mango tempers. Definitely a keeper, thanks for sharing!

MissingWhiteWings June 16, 2010

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