Mango Chicken Stir-Fry Recipe

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Tender chunks of the chicken team up with crisp peppers and sweet mangoes in this colorful stir-fry. Substitute half of the red bell pepper with green bell pepper for a more colorful dish.
Mango Chicken Stir-Fry

Mango Chicken Stir-Fry Recipe

Makes 4 servings. 1½ cups per serving.
Prep time: 15 minutes
Cook time: 15 minutes


Nonstick cooking spray
1 pound boneless, skinless chicken breasts, cut into bite-size chunks
¼ cup pineapple juice
3 tablespoons low-sodium soy sauce
¼ teaspoon ground ginger
1 red bell pepper, cut into bite-size strips
2 mangoes, pitted and cut into bite-size strips
¼ cup toasted, slivered almonds
ground black pepper to taste
2 cups cooked brown rice


Spray a large wok or skillet with nonstick cooking spray.
Sauté chicken over medium-high heat until cooked through, about 10 minutes.
In a small bowl, stir together pineapple juice, soy sauce, and ginger.
Add sauce and bell pepper to the skillet.
Cook and stir for about 5 minutes until peppers are crisp-tender.
Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste. 6. Serve each cup of stir-fry over ½ cup of brown rice.

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