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Mango-Chili Chicken Stir-Fry
Ingredients
- 1/3 cup bottled mango chutney, snipped
- 2 teaspoons Asian chili garlic sauce
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons cooking oil
- 1 - 3 small dried hot chile peppers
- 1 pound skinless, boneless chicken breast halves, cut into 3/4- to 1-inch pieces
- 1 red sweet pepper, cut into 1- to 2-inch strips
- 2 cups hot cooked rice
- 1 mango, seeded, peeled, and cut into thin strips
Directions
1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to edges of pan. Add sweet pepper strips. Cook and stir for 1 minute. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips. Makes 4 servings.
From the Test Kitchen*
- Be sure area is well ventilated when cooking the hot peppers.
Nutrition Facts
(Mango-Chili Chicken Stir-Fry)
- Servings Per Recipe 4,
- cal. (kcal) 367,
- Fat, total (g) 5,
- chol. (mg) 66,
- sat. fat (g) 1,
- carb. (g) 52,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 3,
- pro. (g) 29,
- vit. A (RE) 0,
- vit. A (IU) 3158,
- vit. C (mg) 53,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- sodium (mg) 124,
- Potassium (mg) 477,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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