Chili Mango Chicken
 Stir fry chicken with mango and bell pepper.
 Serves 4
 20 minutes preparation
 40 minutes cooking
 1 hour
414 calories, 26g fat, 18g carb, 36g protein, 276mg sodium
4.4 (2) user ratings
  • 1 ¼ lbs chicken breasts, (organic)
  • ⅓ cup white flour
  • 2 tbsp olive oil
Fruit and Veggies
  • 2 tbsp olive oil
  • 2 tbsp shallot, chopped
  • 1 orange bell pepper, julienne or diced
  • 2 jalapeno pepper, julienne or diced
  • 1 cloves garlic, pressed
  • 2 tbsp fresh ginger, peeled and grated or minced
  • 1 mango, peeled, pitted and chopped
  • 1 tbsp soy sauce
  • 1 tbsp Sriracha
  • 1 tbsp Shaoxing wine (็ดน่ˆˆ้…’)
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tbsp fresh cilantro, chopped

Combine soy sauce, Sriracha, wine, and sesame oil in a measuring cup and mix. Prepare fruit and veggies. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Add 2 tbsp oil to large non-stick skillet and preheat over medium heat. Heat 2 tbsp olive oil in wok, add shallots and peppers, sauté for a few minutes. Add ginger and garlic, sauté for a couple minutes. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken and sauce mixture to wok, stir-fry for a couple minutes. Add Mango and stir-fry for 1 minute. Serve over rice, garnish with cilantro.

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