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I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.

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  • Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.

  • Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.

  • Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!

  • Remove from heat and serve with rice.

Cook's Notes:

You can chop the ingredients into bite-sized pieces instead of cutting into strips.

Don't let it sit too long before serving! The veggies with get mushy.

Nutrition Facts

407 calories; protein 28.1g; carbohydrates 58.7g; fat 6.9g; cholesterol 65.1mg; sodium 529mg. Full Nutrition
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