Mango Chicken


Mango Chicken

  • Servings: ”6”
  • Difficulty: easy
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We’ve been making this dish for many years and it’s always enjoyable!


  • 2 Tbsp canola oil, divided
  • 2 red peppers, cut into thin slices
  • ½ red onion, thinly sliced
  • 1 tsp minced garlic (~1 clove)
  • Optional (if you like heat): 1-2 jalapeno peppers
  • 2 lbs boneless skinless chicken breast, cut into 1” chunks
  • 1 Tbsp soya sauce (low sodium if you have it)
  • 2 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 1 tsp brown sugar
  • 2-3 cups mango chopped into cubes (~1-2 mangos)
  • Optional: 1 green onion, thinly sliced for garnish
  • Optional: ½ cup unsalted peanuts or cashews as a topping


  1. Preheat a large skillet over medium heat. Add 1 Tbsp canola oil and wait for it to heat up.
  2. Add red peppers, onion, garlic and optional jalapenos. Sauté for ~2min. Remove from pan and set aside.
  3. Add and heat the other 1 Tbsp canola oil to skillet. Add the chicken and cook until it is white or slightly browned on the outside but not fully cooked through. ~5min.
  4. Stir in soya sauce, fish sauce, lime juice and brown sugar.
  5. Add mango and continue to cook on medium low heat until chicken is no longer pink in the inside. ~5-10min. (Do not overcook the chicken or it will be dry.)
  6. Return the red pepper mixture back to the pan and stir.
  7. Top with optional green onion or nuts.
  8. Enjoy!



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