This Malaysian inspired mango dish always has people wanting more.

Tom Flannery


Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.

  • Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

361 calories; 9.1 g total fat; 66 mg cholesterol; 708 mg sodium. 42 g carbohydrates; 29 g protein; Full Nutrition

Reviews (87)

Read More Reviews
114 Ratings
  • 5 star values: 62
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1