Thai Chicken & Mango Stir-Fry

January/February 2010

Your rating: None Average: 3.9 (88 votes)

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.

"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...
Thai Chicken & Mango Stir-Fry

10 Reviews for Thai Chicken & Mango Stir-Fry


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!


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.


Excellent. great combination of flavors. Will probably cut back on the amt.of meat next time.


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.


Delicious. I forgot to buy basil, and substituted 1/2 TBSP of dried, it was still great, but the fresh would be even better.


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