Mango Chicken

Submitted by Sassy Sandra

"This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!"

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 lb boneless skinless chicken breast (4 breasts)
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 3 green onions
• 2 mangoes
• 2⁄3 cup chicken stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or 2 tablespoons cider vinegar
• 4 teaspoons curry paste
• 4 teaspoons cornstarch
• 4 teaspoons vegetable oil
• 1 tablespoon minced gingerroot
• 1⁄4 cup cashews (optional)

directions

1. Cut chicken into three 4 inch pieces.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lengths.
4. Peel and pit mangoes and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).

Reviews

[Felicia B.]

I modified by using coconut milk instead of broth, and curry powder instead of paste (used half of the powder as recipe calls for paste). Served over quinoa, very yummy!!

 

[Pifon]

Simply delicious! My first attempt on here and recipe just spot on! Thank you!

 

[nott2339]

Very good! I bet this would be good with pineapple or papaya, also. Maybe a few sprinkles of toasted coconut as a garnish? Or maybe serve it with coconut rice. Next time I think I will add a minced clove of garlic along with the peppers and ginger. I bet water chestnuts would be great in it, too. Seems like it could be a very versatile recipe. Thanks for the recipe and the inspirations, Sassy!

 

[dhbaldwin]

Made this for company last night and it was a big hit. I made homemade curry paste which was more work, but delicious! I think it takes more time than Sassy Sandra says, but I'm slow at peeling and slicing mangoes!

 

[Mandy H.]

Amazing used half cocount cream half stock also used curry powder instead of paste.