This Malaysian inspired mango dish always has people wanting more.
Ingredients
- 1 tablespoon vegetable oil
- ½ pound skinless, boneless chicken breast, cubed
- ½ cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 1 ½ tablespoons brown sugar
- 1 teaspoon curry powder
- 1 tablespoon cornstarch
- ½ onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 teaspoons minced fresh ginger root
- 1 mango, peeled and cubed
Directions
Step 1
Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
Step 2
Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 361 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat2g | 8% |
Cholesterol66mg | 22% |
Sodium708mg | 31% |
Total Carbohydrate42g | 15% |
Dietary Fiber5g | 18% |
Total Sugars31g | |
Protein29g | |
Vitamin C156mg | 781% |
Calcium57mg | 4% |
Iron2mg | 12% |
Potassium783mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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