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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.

Source: EatingWell Magazine, January/February 2010


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.

  • 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.

  • 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 Facts

about 1 cup
214 calories; protein 19g; carbohydrates 24.5g; dietary fiber 4g; sugars 16.6g; fat 5.6g; saturated fat 0.9g; cholesterol 41.8mg; vitamin a iu 3157.9IU; vitamin c 101.3mg; folate 101.2mcg; calcium 68.7mg; iron 2mg; magnesium 46.7mg; potassium 571.5mg; sodium 517.8mg; thiamin 0.1mg; added sugar 1g.

1 fruit, 1 vegetable, 2 1/2 lean meat