Monday meals: mango chicken

This is another one I can’t take any credit for. Well, to be honest, there’s very few times I’ve thrown dinner together without help from someone. Sometimes it’s lovely food bloggers, sometimes it’s what I stumbled across on Pinterest, sometimes it’s recipe cards from my mom or friends. Even with all that inspiration – or maybe because of it – I’m really not good at coming up with my own meals. 

Regardless, I love this one so much I wanted to share it with you, but you can find the original recipe here.

Mango chicken stir fry

What you’ll need:

  • 3-4 boneless, skinless chicken breasts and cut up however you like
  • 1 large bell pepper, chopped
  • 1 large mango, peeled and sliced
  • 2-3 cups of cooked rice

Season the chicken with salt and pepper and cook in preheated pan. Add in the peppers and saute until tender.

The sauce includes a homemade chutney that is pretty easy to throw together, so I always make it myself instead of buying something pre-made.

Here’s what you need for that:

  •  1 large mango, diced
  • 1/4 tsp each of minced garlic, red pepper flakes and ginger
  • 1/8 tsp chili powder
  • a pinch of cinnamon
  • 2 tsp honey
  • 4 tbsp vinegar
  • 1/4 cup sugar

Add the mango, garlic, vinegar and sugar to a saucepan and cook over high heat until the sugar is dissolved and it starts to bubble. Let it simmer for about 10 minutes while you add the rest.

Mix the chutney with a little more garlic, red pepper and vinegar and add it to the pan with the chicken and peppers. Cook until the sauce starts to bubble, then toss in the mango. Serve it all over rice.

Cheryl Hazelton

Cheryl Hazelton

I’m actually a Canadian, swept off my feet and across the border by my dashing husband, to the little house he built near Massena. We have two rambunctious, blonde-headed gals who inherited at least a little of our stubbornness.
Cheryl Hazelton

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