Mango chicken stir-fry

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Chicken stir-fry with cubed mango and sliced peppers

An unusual but refreshing flavour combination that's worth a try

40 minutes

Serves 2

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

This dish makes the most of the vibrant and fragrant mango, which is rich in antioxidant carotenoids and vitamin C. Perfect served with noodles or rice.

Two hands - one large, one smallSuitable for young cooks

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

This dish makes the most of the vibrant and fragrant mango, which is rich in antioxidant carotenoids and vitamin C. Perfect served with noodles or rice.

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 250g skinless chicken breast, chopped
  • ½ tablespoon olive oil
  • ½ teaspoon sesame oil
  • ¼ teaspoon caster sugar
  • ½ onion, sliced thinly
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • ½ teaspoon cornflour, made into a paste with 1 teaspoon water
  • 1 mango, peeled and diced

CALORIES: 331

FAT: 8.8g

5 A DAY: 3

SALT: 0.2g

SUGAR: 18.8g

Method

  1. Marinate the chicken breast with the olive oil, sesame oil and caster sugar for 30 minutes.
  2. Heat a non-stick stir-fry pan or wok and stir fry the chicken with the marinade until tender. Put the cooked chicken in a clean bowl.
  3. Stir-fry the onion, green and red pepper in the same lightly oiled pan or wok for 3 minutes. Add the chicken and stir fry for a further 3 minutes.
  4. Add the cornflour paste and cook for 2 minutes.
  5. Add the mango, stir fry for 1 minute, and serve.

Mangoes have a large, central stone. Peel them using a vegetable peeler and slice into chunks around the stone.

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