Name: Chicken & mango stir fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 bunch spring onions; 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; 1 tbsp sweet chilli sauce; rice or noodles, to serve

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Chicken & mango stir fry

Chicken & mango stir fry

Good Food team

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Serves 4

Easy

Cook: 30 mins

A star rating of 4.5 out of 5.72 ratingsRate

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A great, low fat flavour combination

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Ingredients

Nutrition

Units:

MetricUS

1 bunch spring onions
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
1 tbsp sweet chilli

sauce
rice

or noodles, to serve

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Nutrition: per serving

kcal201
fat2g

low
saturates1g
carbs16g
sugars0g
fibre4g
protein31g
salt2.48g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2003

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A star rating of 4.5 out of 5.72 ratings

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