“This Malaysian inspired mango dish always has people wanting more.” - by Tom Flannery
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
- Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
Nutrition
Amount Per Serving (2 total)
- Calories
- 361 cal
- 18%
- Fat
- 9.1 g
- 14%
- Carbs
- 42 g
- 14%
Based on a 2,000 calorie diet
Share It
Reviews (45)
Rate This Recipe
"LOVED this dish. Can't give it 5 stars because of the needed modifications, but I would give it 5 stars with the following changes. I seasoned the chicken breasts with a little salt, pepper and garlic..." See more powder. I added 1 clove of fresh minced garlic to the green pepper mix. I also used curry PASTE versus powder. I used 1 tbsp because I love curry, but less would be good also especially if you don't like a lot of spice. Paste adds a lot of flavor. Curry paste can be found at most grocery stores in the ethnic food section or for a lot less money at an Asian market if you have one nearby."
cookingnut
"This is a pretty good basic recipe ( although it could use some salt). However, I'm thinking I'll add cashews next time, and some more interesting spices/herbs - think, ground coriander seed, cilantro..." See more etc."
RebeccaW
"Excellent recipe! I used two rather large chicken breasts and doubled the sauce to good effect. Added garlic (thanks to previous reviewers!) and used rice vinegar instead of cider. I may also have ..." See moreadded additional curry powder (I don't measure very accurately sometimes) because we like it spicy. I'll continue to play with this recipe, but the family was happy with my first try!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
