Mango-Chili Chicken Stir-Fry


Sweet and heat join forces in this mango chicken stir-fry recipe. Serve the chili chicken stir-fry over warm rice to soak up every last drop of the sauce.

Mango-Chili Chicken Stir-Fry
Photo: Blaine Moats
Total Time:
25 mins


  • cup bottled mango chutney, snipped

  • 2 teaspoon Asian chili garlic sauce

  • 1 teaspoon minced fresh ginger

  • 2 cloves garlic, minced

  • 2 teaspoon 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 cup hot cooked rice

  • 1 mango, seeded, peeled, and cut into thin strips


  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.


Be sure area is well ventilated when cooking the hot peppers.

Nutrition Facts (per serving)

367 Calories
5g Fat
52g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 367
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 66mg 22%
Sodium 124mg 5%
Total Carbohydrate 52g 19%
Protein 29g
Vitamin C 52.6mg 263%
Calcium 40.4mg 3%
Iron 2.2mg 12%
Potassium 477mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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