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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
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
- Note *Be sure area is well ventilated when cooking the hot peppers.
Nutrition Facts
(Mango-Chili Chicken Stir-Fry)
- Servings Per Recipe 4,
- Calories 367,
- Protein (gm) 29,
- Carbohydrate (gm) 52,
- Fat, total (gm) 5,
- Cholesterol (mg) 66,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 3158,
- Vitamin C (mg) 53,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Sodium (mg) 124,
- Potassium (mg) 477,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Used our garden peppers and mango chutney from the grocery store. I'll definitely make this again.
11/17/2011 07:04:31 PM Report Abusecouldn't find mango chutney--sub'd mango jam--loved it!
12/6/2010 04:14:12 PM Report AbuseHow do you snip a bottle of Mango Chutney?
12/1/2010 06:23:49 PM Report AbuseI made this without the dried peppers, and it was still great.
4/18/2010 08:50:45 PM Report Abuse