1/1 Photo of Mango Chicken Stir-Fry
Phoenix Food Queen's Note:
I can't remember exactly where I found this recipe, but I have done a few changes to suit my tastes but I love really enjoy it as does my daughter. With the New Year being here, we are all motivated for some diet changes! I hope you like it! If there are changes you think made it better, please post along with your review!! Thanks!
My Private Note
Units: US | Metric
- 3/4 lb boneless skinless chicken breast, diced (also thighs do substitute nicely)
- 1/2 cup low sodium chicken broth
- 2 teaspoons limes or 2 teaspoons orange peel, finely shredded
- 2 teaspoons brown sugar
- 2 teaspoons curry powder
- 1 teaspoon cornstarch
- 1 large red onion, sliced
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 2 cups mangoes, diced (you may substitute papaya if you desire)
- 2 cups of hot cooked rice
- 1Placed chicken brother and next 4 ingredients (last one being cornstarch) in a small bowl and stir to combine and set aside.
- 2Spray wok with non stick spray or a few drops of oil, preheated over medium heat.
- 3Add Onion and Garlic and stir fry for 3 minutes or until slightly tender.
- 4Remove from Wok and set aside.
- 5Add oil & add chicken and stir fry until no longer pink.
- 6Push chicken to one side of the pan and stir the sauce and pour in to the center of the wok.
- 7Cook, stirring until bubbling and thick.
- 8Return onion and garlic back to the wok, add the mango.
- 9Stir to coat all ingredients, cook for an additional 2 minutes or until thoroughly heated.
- 10Serve with rice.
- 11Garnish with pieces of citrus peels, if desired!
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Nutritional Facts for Mango Chicken Stir-Fry
Serving Size: 1 (335 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 323.9
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 0.8 g
- Cholesterol 54.4 mg
- Sodium 111.5 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 2.6 g
- Sugars 15.1 g
- Protein 22.2 g
The following items or measurements are not included: