Mango Red Pepper Chicken
Bursting with vibrant tropical flavors, Mango Red Pepper Chicken is a delightful fusion dish that brings sweet, tangy, and savory notes to your table. Tender, golden-browned chicken breasts are smothered in a luscious mango and red bell pepper sauce infused with garlic, ginger, soy sauce, honey, and a hint of lime juice. This easy skillet recipe is perfect for busy weeknights, coming together in just 40 minutes, yet elegant enough to impress at dinner parties. A touch of fresh cilantro and optional red chili flakes elevates the dish with a burst of freshness and mild heat. Serve it over steamed rice or fluffy quinoa for a complete meal that’s as colorful as it is flavorful. Perfect for lovers of tropical cuisine, this recipe is sure to become a family favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Fresh mangoes, diced
- 1 large Red bell pepper, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoons Red chili flakes (optional)
- 0.25 cup Water
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts on both sides with salt and black pepper, then cook them in the skillet for 5-7 minutes per side or until they are golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic and ginger for about 1 minute until fragrant.
Add the sliced red bell pepper and cook for 3-4 minutes until slightly softened.
Stir in the diced mangoes, soy sauce, honey, lime juice, water, and optional red chili flakes. Mix well and let the sauce simmer for about 3-5 minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the mango-red pepper sauce over them. Let the chicken simmer in the sauce for another 5 minutes to absorb the flavors.
Sprinkle fresh cilantro on top as garnish and serve hot. This dish pairs well with steamed rice or quinoa.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 27.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
