Oriental Chicken and Mango
Savor the perfect harmony of sweet, tangy, and savory flavors with this Oriental Chicken and Mango recipe—a vibrant fusion dish that’s as nutritious as it is delicious. Succulent strips of seasoned chicken are stir-fried to golden perfection, paired with the juicy sweetness of fresh mango, and tossed in a luscious sauce made with soy sauce, sesame oil, honey, and aromatic ginger and garlic. This quick and colorful dish gets an added crunch from red bell peppers, green onions, and a sprinkle of sesame seeds, while fresh cilantro adds a burst of freshness. Ready in just 35 minutes, it's ideal for busy weeknights and can be served on its own or over a bed of steaming jasmine rice for a complete, flavor-packed meal. Perfect for lovers of Asian-inspired cuisine, this recipe highlights tropical ingredients and bold seasonings to create a truly unforgettable dish.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 large fresh mango
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 2 stalks green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel the mango and cut the flesh into thin slices. Set aside.
Slice the chicken breasts into thin strips and season them with salt and black pepper.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced ginger, and minced garlic to create the sauce. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes, stirring often, until the chicken is fully cooked and golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper and stir-fry for 2-3 minutes until slightly softened.
Return the cooked chicken to the skillet and pour the prepared sauce over it. Stir well to coat the chicken and bell peppers in the sauce.
Simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
Remove from heat and gently fold in the mango slices and chopped green onions.
Transfer the mixture to a serving dish and garnish with fresh cilantro and sesame seeds.
Serve immediately on its own or over steamed jasmine rice.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 66.6 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2040 mg | 43% | |
*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.
