Chicken & mango stir fry

Chicken & mango stir fry

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(53 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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28th Mar, 2012
Just great, new option for new evening meal!
27th Dec, 2011
This was one of the best and easiest recipes I have found on this website. I'm not one for fruit in main courses but the mango was a perfect compliment (but it has to be a little bit hard and not too ripe for sure) especially with some chilli added. Will definitely be making it again!!
21st May, 2011
We found that the recipe amounts for the soy and chilli sauce were overpowering - there is potential so will try again with only 2tbspn soy and only 1tspn of sweet chilli. I know this is in stark contrast with some other comments though :-)
14th Apr, 2011
made this today, tasted soooo good
5th Feb, 2011
Having had to become very aware of fat content in my meals, and appreciating your ratings, I'm surprised that given the 1 Tablespoon of oil (per person) in this recipe, the rating states only 2g fat per portion. If a tbsp oil is 15g fat, where did all the rest go? Should the recipe be 4 TEAspoons oil?
2nd Dec, 2010
I made this for something different and it was easy! i enjoyed it very much. Instead if using a whole mango i dont find them easy to prepare, i use pre packed chunks for a pound out of supermarket works realy well and saves hassele.
24th Sep, 2010
I used frozen stir-fry vegetables, it was not a good choice as everything got very wet and the mango just turned into mush. I might give it another try with a less ripe mango and fresh veggies.
dazhuntley's picture
7th Jul, 2010
Never had mango before in a main course but it worked a treat. Needs a bit more chilli but other than that a superb dish.
24th May, 2010
Very yummy and easy to make! Both my 2-year old and my husband loved it.
30th Apr, 2010
Yum Yum!!


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