Thai Mango Chicken Recipe

Name: Thai Mango Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast, sliced; 1 red bell pepper, sliced; 1/8 cup cashews; fresh coriander (for garnish); MANGO SAUCE; 2 ripe fresh mango, fruit scooped out (soft = ripe); 1 teaspoon chili sauce; 1 tablespoon rice wine vinegar; 3 tablespoons soy sauce; 2 tablespoons fish sauce; 1/2 lime, juice of; 1 tablespoon brown sugar; 1 piece ginger, peeled and sliced; 3 garlic cloves, peeled; 1 teaspoon dark soy sauce; 1/2 cup fresh coriander, including stems, chopped

Servings: persons

1 lb boneless chicken breast, sliced
1 red bell pepper, sliced
1/8 cup cashews
fresh coriander (for garnish)
MANGO SAUCE
2 ripe fresh mango, fruit scooped out (soft = ripe)
1 teaspoon chili sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons fish sauce
1/2 lime, juice of
1 tablespoon brown sugar
1 piece ginger, peeled and sliced
3 garlic cloves, peeled
1 teaspoon dark soy sauce
1/2 cup fresh coriander, including stems, chopped

1
To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
2
Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
3
Add the sauce, chicken and red pepper slices to a wok.
4
Stir well and bring to a boil.
5
Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
6
Finish the dish with a sprinkling of cashews and fresh coriander.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 lb boneless chicken breast, sliced, 1 red bell pepper, sliced, 1/8 cup cashews, fresh coriander (for garnish), and more.

Yes, Thai 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.

That's it — enjoy your meal!

Thai Mango Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions