Chili-Mango Chicken

Zesty, tangy, and sweet, this chicken recipe is sure to please.

February 26, 2013

Serves: 4


  • 1 lb boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1/2 tbsp sesame oil
  • 1/2 tbsp peanut or canola oil
  • 1 red onion, chopped
  • 1 tbsp grated or minced fresh ginger
  • 2 cups sugar snap peas
  • 1 mango, peeled, pitted, and chopped (see recipe tip below)
  • 1 tbsp chili garlic sauce
  • black pepper to taste

1. Marinate the chicken: Combine the chicken pieces, cornstarch, soy sauce, and sesame oil in a mixing bowl, and let it sit for 10 minutes.

2. Stir-fry the vegetables:

3. In a wok or large skillet, heat the peanut or canola oil on high. Add the onion and ginger and cook until the onion is translucent, 1 to 2 minutes. Add the peas and stir-fry for 1 minute. Add the chicken with its marinade, and stir-fry until it begins to brown, about 2 minutes.

4. Finish the dish: Add the mango, chili garlic sauce, and pepper. Stir-fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more. Serve over brown rice.

Recipe Tips
Don't mangle the mango

Step 1
Set the mango on its narrow side. Start at the top, placing your knife about 1/2 inch from the center, and cut down to remove the fruit's wide sides. Then trim around the pit.

Step 2
Using a paring knife or the tip of a chef's knife to crosshatch the fruit's flesh, being careful not to slice through the skin.

Step 3
Push the skin inside out so the flesh protrudes in cubes. Then cut off the cubes.

Nutritional Facts per serving
Calories     354.7 cal
Fat     16.2
Saturated fat     4 g
Cholesterol     0 mg
Sodium     235.5 mg
Carbohydrates     18.9 g
Total sugars     0 g
Dietary fiber     2.6 g
Protein     31.5 g

Courtesy of the Rodale Healthy Recipe Finder.

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