Chicken & mango stir fry

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Recipe by Good Food

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1. Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
2. Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
3. Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

Per serving

201 kcalories, protein 31g, carbohydrate 16g, fat 2 g, saturated fat 1g, fibre 4g, salt 2.48 g

'This was ideal for after work as it was so quick - great for a supper with girlfriends as it's low fat. I chose a slightly under-ripe mango, which I preferred because it didn't go mushy.'

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• Carol

  03 November 2007

  Carol rated this recipe

  

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• Kate

  08 November 2007

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• marian

  11 January 2008

  marian rated and commented on this recipe

  

  Lovely tasty dish. Simple and quick. Was a hit with my family

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• sandy

  18 March 2008

  sandy rated and commented on this recipe

  

  A quick, tasty and easy recipe. Easily adapted for 1 serving, I added plenty of veg and bean sprouts and didn't bother with rice or noodles.

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• Annie

  09 June 2008

  Annie rated and commented on this recipe

  

  Very easy and extremely tasty. I used double the amount of stir fry vegetables just because we like a lot of veg - and added more soy and chilli sauce. It is the mango which really makes this meal extra special though.

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• Annie

  09 June 2008

  Annie commented on this recipe

  Very easy and extremely tasty. I used double the amount of stir fry vegetables just because we like a lot of veg - and added more soy and chilli sauce. It is the mango which really makes this meal extra special though.

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• gemconyard

  15 June 2008

  gemconyard rated and commented on this recipe

  

  This recipe was very nice but I found the mango a nightmare to work with, it was first time I'd tried cooking with one and I guess I picked one that was too ripe, juice everywhere and the mango just turned to mush. I served it with rice but didn't need to as it was filling enough.

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• FrannyGirl

  26 January 2009

  FrannyGirl rated and commented on this recipe

  

  I thought this was absolutely delicious and my hubby loved it too. Will definitely be cooking it again and it was so easy to cook.

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• vicky1409

  21 March 2009

  vicky1409 rated this recipe

  

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• F1madxxx

  13 April 2009

  F1madxxx rated and commented on this recipe

  

  I've made this a few times now and passed the recipe onto my great mate who also made it....both loved it....yummy

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• Tisha B

  07 May 2009

  Tisha B rated and commented on this recipe

  

  Loved it! Even my 10 year old who normally picks out mushrooms and red peppers ate it all! My 3 year old ate just the rice, chicken and a few of the veg. Really, really tasty and possible the best stir-fry I have ever had! Will be a family favorite from now on.

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• bethan

  04 June 2009

  bethan rated and commented on this recipe

  

  Great recipe. The mango really works in the stirfry. Gives it a sweetness and taste of the exotic. A recipe I've used more than once.

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• Anna Barry

  22 June 2009

  Anna Barry rated and commented on this recipe

  

  My opinions are the very same as those that Annie has. I also put extra veg, soy sauce sweet chilli sauce and I just adore mangos. Excellent

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• Sinead

  07 September 2009

  Sinead commented on this recipe

  All the family loved this! Next time will add more chilli. Mango worked really well with the sauce and chicken.

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• Nina333

  05 November 2009

  Nina333 rated and commented on this recipe

  

  Always a winner on a Saturday night!

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Ingredients

• 1 bunch spring onions
• a small nugget of root ginger
• 1 garlic clove
• 1 ripe mango
• 450g boneless skinless chicken breasts
• 4 tbsp vegetable oil
• 350g bag fresh stir-fry vegetables
• 3 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• rice or noodles, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Low-fat

Ingredients

• 1 bunch spring onions
• a small nugget of root ginger
• 1 garlic clove
• 1 ripe mango
• 450g boneless skinless chicken breasts
• 4 tbsp vegetable oil
• 350g bag fresh stir-fry vegetables
• 3 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• rice or noodles, to serve

Per serving

201 kcalories, protein 31g, carbohydrate 16g, fat 2 g, saturated fat 1g, fibre 4g, salt 2.48 g

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