Kitchen notes · a little help before you start
Mango Chicken
Sweet mango makes this savory chicken especially inviting, with bell peppers adding a softer bite beside the golden pieces. Ginger gives the glossy sauce a warm note underneath the fruit. A spoonful with some mango tucked against the chicken catches the flavors together nicely.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Brown in one layer
Keep the chicken in a single layer for browning, working in batches if the pan needs more space.
2. Soften the peppers
Let the sliced peppers soften with the cooked chicken before adding garlic and ginger.
3. Thicken before fruit
Simmer the sauce until it has just thickened before stirring in the fresh mango chunks.
Get to know the ingredients
Chicken
Cut boneless skinless breasts into the specified pieces before seasoning them in the hot pan.
Peppers
Core, seed and thinly slice both peppers so they can soften evenly alongside the chicken.
Mango
Use fresh mango chunks for the final stir so the fruit joins after the sauce thickens.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Mango Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Mango at the finish
Fold the fresh mango into the sauced chicken and peppers, then serve the finished dish.
A little more help as you go
Whisk sauce separately
Whisk the broth, sugar, soy sauce, vinegar and cornstarch together before pouring over the chicken.
A short aromatic cook
Cook the minced garlic and ginger with the softened peppers briefly before adding the sauce mixture.
A few questions you might have
Can I cook all the chicken in batches?
Yes, repeat the browning stage with any remaining chicken so every batch cooks through before continuing.
When do I add salt and pepper?
Season the chicken after arranging it in the pan for its first browning stage.
Does the mango simmer with the raw chicken?
No, add mango only after the chicken is cooked and the sauce has thickened.
Where does the cornstarch go?
Whisk it into the broth mixture with the other sauce ingredients before adding it to the pan.
Should the sauce reduce for a long time?
Cook it only until just thickened during its short simmer before adding the mango.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
