Mango-Chili Chicken Stir-Fry

Mango-Chili Chicken Stir-Fry + enlarge image
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7 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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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
2
teaspoons cooking oil
1
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)
    Per serving:
  • 367 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 66 mg chol.,
  • 124 mg sodium,
  • 52 g carb.,
  • 3 g fiber,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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