Mango Chicken Recipe

Name: Mango Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 tablespoons low sodium soy sauce; 1 tablespoon honey; ¾ teaspoon ground ginger; ¾ teaspoon cornstarch; ¼ teaspoon paprika; black pepper; 12 ounces boneless skinless chicken breasts, cut into 1/2-inch strips; 3 cups chopped bok choy; 1 cup sliced mushrooms; 1 cup chopped peeled mango; 4 cups hot cooked rice (seasoned)

Servings: persons

3 tablespoons low sodium soy sauce
1 tablespoon honey
¾ teaspoon ground ginger
¾ teaspoon cornstarch
¼ teaspoon paprika
black pepper
12 ounces boneless skinless chicken breasts, cut into 1/2-inch strips
3 cups chopped bok choy
1 cup sliced mushrooms
1 cup chopped peeled mango
4 cups hot cooked rice (seasoned)

1
Add the first 5 ingredients and approximately 1/8 to 1/4 teaspoon pepper to a small bowl; whisk until blended.
2
Sprinkle chicken with pepper.
3
Coat a large skillet with non-stick cooking spray; place skillet over medium-high heat until the skillet is hot.
4
Add chicken; stir/saute for 5 minutes or until done.
5
Add bok choy, mushrooms, and mango; stir/saute 2 minutes.
6
Stir in soy sauce mixture; bring to a boil; cook for 1 minute or until slightly thick.
7
Serve mixture over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons low sodium soy sauce, 1 tablespoon honey, ¾ teaspoon ground ginger, ¾ teaspoon cornstarch, and more.

Yes, Mango Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Chicken

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