Thai Chicken & Mango Stir-Fry

Thai Chicken & Mango Stir-Fry

10 Reviews
From: EatingWell Magazine, January/February 2010

Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they're ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.

Ingredients 6 servings

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  • 2 tablespoons plus 1 teaspoon fish sauce (see Note)
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons cornstarch
  • 1-2 teaspoons brown sugar
  • 4 teaspoons canola oil, divided
  • 1 pound chicken tenders, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper
  • 4 cups bite-size broccoli florets
  • 1/4 cup water
  • 2 mangoes, peeled and sliced
  • 1 bunch scallions, cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil, preferably Thai
  • 1/4 cup chopped fresh mint
  • 1 lime, cut into 6 wedges (optional)

Preparation

  • Active

  • Ready In

  1. Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.
  2. Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.
  3. Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.
  • Ingredient note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 214 calories; 6 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 19 g protein; 101 mcg folate; 42 mg cholesterol; 17 g sugars; 1 g added sugars; 3158 IU vitamin A; 101 mg vitamin C; 69 mg calcium; 2 mg iron; 518 mg sodium; 572 mg potassium
  • Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (70% dv), Folate & Potassium (24% dv), Magnesium (18% dv), Iron (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 vegetable, 2 1/2 lean meat

Reviews 10

August 24, 2011
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By: spliff3
Great dish! Top-notch recipe! The flavor components really come together here.
May 30, 2011
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By: miss_snezhinka
Great quick exotic dish! This was a great quick weeknight dinner! I tweaked the recipe a bit: I used pineapples & mangoes together, simply because the only mango I could find at m&s today was a mango & pineapple pack - and it was amazing! The crunchiness of the pineapple really complements the chicken! Opposed as I am to frying, I basically sauteed the chicken in the liquids, and I used oyster sauce instead of fish sauce - I've never really seen fish sauce here in London. Maybe I'm not looking in the right places, but well, it was still great! I also used tenderstem broccoli, and added a teaspoon of coconut oil instead of all the canola oil recommended here. It really added to the thai flavour! The only thing that I'll change the next time I make this is add more soy sauce and use lemongrass instead of using any lime or lemon. It wasn't too sour, but a little more sour than I'd usually prefer. On the whole, definitely a keeper! Pros: spicy, filling, versatile Cons: Not salty enough, a little too sour
January 31, 2011
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By: Jessica U
Delicious! This was delicious! I have made several wonderful meals from this site, but this one topped the others. I did sub snap peas for broccoli since my husband doesn't like broccoli. I would try green beans next. I also added extra ginger and it was great. ***My best advice: if you're not watching your sodium too closely, then add a 2 +TBSP of soy sauce. I added soy sauce after I had a couple of bites because it was clearly lacking robust flavor. My husband & I both added a little soy sauce and it really made the flavors come together, giving them each extra punch. Pros: fresh veggies, herbs Cons: not enough salt!
June 22, 2010
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By: EatingWell User
Excellent! The fresh herbs make this great. If you anticipate having left overs, I'd separate them before adding the herbs, then add the herbs fresh the next day. I found that it didn't reheat well and the herbs lost their intense flavor. I'll definitely make this again.
June 08, 2010
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By: redheadcsm
We really enjoyed this dish!! As someone suggested I used the sambal oelek (1 tsp) and it had plenty of heat for us. All the herbs at the end really give it a great exotic flavor! Before I squeezed the limes I zested one of them and added that to the brown rice (along with an extra clove of crushed garlic) I served with it - really made a great compliment to the stir fry! We will be eating this a lot!
May 14, 2010
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By: EatingWell User
Really fantastic! I used sambal oelek (a chili paste) instead of the chilis and added extra ginger and garlic. The recipe was good until I added the herbs, then WOW! It was amazing! Definitely buy all the herbs! Probably one of the best dishes I've ever made at home and I'm quite the gourmet cook. Tons of flavor. I served with rice. If you're worried about it being sweet, just modify the brown sugar. I used only 2 tsp and it was perfect. Only downside was it was quite a bit of work -- lots of prep.. but man is it worth it!
April 28, 2010
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By: EatingWell User
The best Thai I ever had, its delicous and the balance is so right, sweet and sour and very fresh. Its going to be in my menu for good.
March 17, 2010
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By: EatingWell User
Excellent. great combination of flavors. Will probably cut back on the amt.of meat next time.
February 08, 2010
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By: EatingWell User
I made this last night, it was great! I left out the mint, because we really don't care for mint in meals, but it was still very good. For us, it actually made more than 6 servings.