Mango Chicken Stir-fry

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 07/13/21
mango chicken stir-fry
(stu_spivack/Wikimedia Commons/CC BY-SA 2.0)
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
1010 Calories
69g Fat
60g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1010
% Daily Value*
Total Fat 69g 88%
Saturated Fat 11g 56%
Cholesterol 72mg 24%
Sodium 643mg 28%
Total Carbohydrate 60g 22%
Dietary Fiber 13g 46%
Total Sugars 30g
Protein 52g
Vitamin C 141mg 707%
Calcium 192mg 15%
Iron 5mg 28%
Potassium 1501mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is reprinted with permission from a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted courtesy of Douglas & McIntyre .Author Stephen Wong writes: This is a good example of new-style Chinese cooking which incorporates different fresh fruits as flavorings.

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Ingredients

  • 3/4 pound boneless skinless chicken breast, sliced

  • 1 1/2 teaspoons soy sauce

  • 1/4 teaspoon salt

  • 1 pinch freshly ground white pepper

  • 1 teaspoon cornstarch

  • 2 teaspoons cider vinegar

  • 1 1/2 teaspoons ketchup

  • 1 1/2 teaspoons sugar

  • 2 tablespoons water

  • 1 star anise

  • 1 tablespoon canola oil

  • 1/2 medium green bell pepper, sliced

  • 1/2 medium red bell pepper, sliced

  • 1 tablespoon grated ginger

  • 1 teaspoon minced garlic

  • 1 large shallot, choppped

  • 2 mangoes, peeled, pitted, thinly sliced

  • 16 pecan halves, toasted

  • 2 sprigs cilantro

Steps to Make It

  1. Gather the ingredients.

  2. Combine chicken and marinade ingredients (soy sauce, salt, white pepper, and cornstarch) and marinate for 30 minutes.

  3. Combine sauce ingredients (cider vinegar, ketchup, sugar, water) and set aside.

  4. Break off radial pieces of star anise and discard woody centre.

  5. Gently press with knife to crack lightly.

  6. In non-stick skillet or wok, heat oil and star anise over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.

  7. Add peppers, ginger, garlic and shallots and stir-fry for 1 minute.  Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.

  8. Garnish with pecans and cilantro and serve.