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Mango-Chili Chicken Stir-Fry

Makes: 4 servings
Start to Finish 25 mins
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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