Chicken & mango stir fry

Chicken & mango stir fry

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(56 ratings)

Cook: 30 mins


Serves 4
A great, low fat flavour combination

Nutrition and extra info

Nutrition: per serving

  • kcal201
  • fat2g
  • saturates1g
  • carbs16g
  • sugars0g
  • fibre4g
  • protein31g
  • salt2.48g
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  • 1 bunch spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • a small nugget of root ginger
  • 1 garlic clove
  • 1 ripe mango
  • 450g boneless skinless chicken breast
  • 4 tbsp vegetable oil
  • 350g bag fresh stir-fry vegetables
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sweet chilli sauce



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • rice or noodles, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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12th Feb, 2018
Chicken and mango go really well together, I didn't have any sweet chilli sauce so used Hoisin sauce instead, it worked well, oh and 2 cloves of garlic minimum! Quick and easy to make, I used red, green and yellow peppers, mushrooms, onion and carrot.
17th May, 2020
2 cloves good advice
OLOV's picture
21st Aug, 2017
I've cooked it with dried chili as advised below, it was amazing! We loved it!
19th Apr, 2016
Really tasty and fresh. I added some dry chili flakes, although next time I would probably add a fresh red chili. I also think it would be nice with some peanuts sprinkled on top. My mango was slightly under-ripe which I think worked better as it kept its shape. I also added red pepper as the ready made bags of salad were under 350g, and I used a red onion instead of spring as it's what I had. I used three cloves of garlic (as I live by the one clove per person rule). Used two portions of wholewheat noodles which i stirred in at the end and was plenty of food for dinner for two and lunch for one the next day. If you like lots of meat definitely add more chicken, but I prefer more veggie-focused stir frys :)
14th Apr, 2015
Great recipe! For the stir fry veg we had beansprouts, mange tout, brocolli, corn, peppers, leeks, carrots and fennel. Wok was full so spent a bit more time mixing together, vegetables were all still crunchy! Added some lime zest and lime juice when frying the chicken and to add some freshness at the end, along with a sprinkle of coriander. The fresh mango worked very well with the chicken and other flavours. Good balance of sweet/salty/sour!
9th Feb, 2015
I was disappointed by this recipe. I think it was my cooking rather than the recipe though, judging by everyone else's comments. I used tinned mango, which were far too sloppy and didn't taste of much. Next time I will use fresh mango, and cook the veg far less so it all stays crunchy and the colours stay brighter.
14th Oct, 2014
This was delicious - we had it for our 5:2 diet day dinner with a tiny bit of rice. I added some extra vegetables and only put half the amount of chicken in (well, it was diet day) and it was great - very filling with all the veg (I added peppers, broccoli and courgettes). The mango I used was very ripe, so it just melted away into the sauce. It was yummy and we'll definitely have this again. I realised too late that I didn't have quite enough sweet chilli sauce left, so I just added a couple of splashes of Tabasco to pep it up a bit.
16th May, 2014
Delicious! So tasty & easy to cook. I cheated & used a pack of mango cubes - v happy with the amount of sauce you were left with. I served it with rice noodles. First stir fry I've made where I haven't used a bought sauce. Will definitely be making this again.
16th Mar, 2014
Simply delicious! Lovely cleansing taste from the mango. I used boneless chicken thighs which I find tastier than breast.
5th Mar, 2014
Really tasty recipe and super-healthy. I served it with rice and found the amount of soy sauce and sweet chilli sauce to be just right - gave it a kick without being too spicy. The only difficult bit was peeling and slicing the mango - bit of a fiddly and messy job that! Other than that, very easy.


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