Mango chicken stir-fry

An unusual but refreshing flavour combination that's worth a try

1 ratings

40 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal331
Fat8.8g
Salt0.2g
Sugar18.8g

Recipe by: Rachel Clark | World Cancer Research Fund

This dish makes the most of the vibrant and fragrant mango, which is rich in antioxidant carotenoids and vitamin C. Perfect served with noodles or rice.

Ingredients

250g skinless chicken breast, chopped
½ tablespoon olive oil
½ teaspoon sesame oil
¼ teaspoon caster sugar
½ onion, sliced thinly
1 green pepper, sliced
1 red pepper, sliced
½ teaspoon cornflour, made into a paste with 1 teaspoon water
1 mango, peeled and diced

Method

Marinate the chicken breast with the olive oil, sesame oil and caster sugar for 30 minutes.
Heat a non-stick stir-fry pan or wok and stir fry the chicken with the marinade until tender. Put the cooked chicken in a clean bowl.
Stir-fry the onion, green and red pepper in the same lightly oiled pan or wok for 3 minutes. Add the chicken and stir fry for a further 3 minutes.
Add the cornflour paste and cook for 2 minutes.
Add the mango, stir fry for 1 minute, and serve.

Mangoes have a large, central stone. Peel them using a vegetable peeler and slice into chunks around the stone.