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Mango Chicken

4 serves

20 min minutes


• 4 boneless, skinless chicken breasts
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 3 red onions
• 425g can of Del Monte Mango Slices in Light Syrup, drained
• 160 ml chicken stock
• 3 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp cider vinegar
• 4 tsp curry paste
• 4 tsp cornstarch
• 4 tsp vegetable oil
• 1 tbsp ground ginger
• 60g cashews, optional


1)1. Cut chicken into chunks. Seed, core and cut peppers into thin strips. Chop onions into strips. 2)2. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste. 3)3. In a wok, heat half of the oil over a high heat; stir fry chicken for 4 minutes or until golden brown. Transfer to a plate. 4)4. Add remaining oil to wok; stir fry peppers for 2 minutes. Stir in ginger and cook for 30 seconds. 5)5. Add stock mixture and chicken and cook and stir for 2 minutes until sauce is thickened. 6)6. Stir in onions and mango slices and sprinkle with cashews if desired. Serve with rice or quinoa.

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