Mango Chicken Stir-Fry
  • 30
  • 9
  • 387
  • 4

Mango Chicken Stir-Fry

  • Tender chunks of chicken team up with crisp peppers and sweet mangos in this colorful stir-fry. Substitute half of the red bell pepper with green bell pepper for a more colorful dish.

  • Nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts, cut into bite-size chunks
  • ¼ cup pineapple juice
  • 3 tablespoons low-sodium soy sauce
  • ¼ teaspoon ground ginger
  • 1 red bell pepper, cut into bite-size strips
  • 2 mangos, pitted and cut into bite-size strips
  • ¼ cup toasted, slivered almonds 
  • ground black pepper to taste
  • 2 cups cooked brown rice​

  1. ​Spray a large wok or skillet with nonstick cooking spray.
  2. Sauté chicken over medium-high heat until cooked through, about 10 minutes.
  3. In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.
  4. Cook and stir for about 5 minutes until peppers are crisp-tender.
  5. Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.
  6. Serve each cup of stir-fry over ½ cup of brown rice.

Makes 4 servings - 1½ cups per serving.

​Calories: 387
Total Fat: 9 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 68 mg
Sodium: 496 mg
Total Carbohydrate: 47 g
Dietary Fiber: 7 g
Protein: 31 g