Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray.
  2. Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
  3. Remove from wok.
  4. Pour oil into hot wok.
  5. Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
  6. Push chicken from center of wok.
  7. Stir sauce; pour into center of wok.
  8. Cook and stir until thickened and bubbly.
  9. Return onion mixture to the wok.
  10. Add mango.
  11. Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
  12. Serve over hot cooked rice. Garnish with strips of lime peel, if desired.
Most Helpful

I really enjoyed this recipe its not, however, for picky eaters. It did seem to need something else and plan to experiment further. Its definitely something I will make again.

Chef Flo in SeMo September 06, 2009

Great, easy recipe. I added some freshly grated ginger to the sauce as suggested by some other reviewers.

Lille July 06, 2009

It was a split decision in our house. I really liked it, my husband did not care for it at all. My teenage son thought it needed more curry powder. I had to only give three stars because of the average in my house. I want to try it again doubling the sauce as some have done, but my husband thinks once is enough.

Momsthecook November 04, 2008