One of the great things about subscribing to a CSA program is that it forces you to “use up” the fruits and veggies that you’ve been allocated, making it a lot easier to decide what to make for dinner. As Lisa will tell you, I can easily spend an entire afternoon poring over cookbooks, trying to decide on recipes. Having ingredients on-hand is a great way to narrow that scope. This easy, quick recipe from Hooked on Heat was a great way to utilize the mangoes that arrived this week. Chicken is stir-fried with onions, red bell peppers, and spices; mangoes are stirred in at the end to create a nice balance of sweet and spice.
Chris says:
You know, I think this is the first time I’ve actually cooked something with mango in it.
Lisa says:
Oh yeah, I usually just have it by itself.
Chris says:
Pickapeppa Hot is really good in spicing this up… it has that tropical fruit taste that goes really well with the — hey, what are you doing?.
Lisa says:
Getting more — this is good!
Chris says:
Save me some for lunch tomorrow…
Lisa says:
We’ll see if there are leftovers, sucka!
Mango Chicken with Red Peppers
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2 large boneless chicken breasts, cut into bite-sized pieces
2 large mangoes, diced into cubes
1 red bell pepper, sliced
1 medium-sized onion, sliced
1-2 red chilies, finely chopped
1 tsp ginger-garlic paste
1/4 cup chicken stock
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp canola oil
salt, to taste
cilantro, chopped for garnish
Heat the oil in a large non-stick wok over medium-high heat and saute the chopped chilies, ginger-garlic paste and onions until lightly browned. Add in chicken, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and simmer for a few minutes.
Season with salt, and garnish with fresh coriander leaves. Serve with rice.
4 Servings
9 responses to “Mango Chicken with Red Peppers”
I love mango and I love chicken and I was looking for a recipe to use them both together. Now I know what to make for dinner. Thanks for sharing 🙂
Wow, almost everything you post about, I want to go home and make it. I have a good feeling I will be trying this one soon. Looks so good.
Well, I must say that this recipe is a winner, in my opinion. And that is important because I am chiffOnade (Peter Kump’s Culinary School graduate and SeriousEats senior adviser).
As soon as I spotted your recipe, I humped on down to the local Clearwater Costco (where I am somewhat of a “celebrity” customer), and picked up the necessary ingredients.
Since I moved in to my Boy Friend “Big Bear’s” trailer house, I don’t have much pantry space like I had when I was married to my former husband, “Chuck” who is a famous dentist in New York City.
Anyway, I whipped up this dish in the big pot that “Bear” gave me last Christmas, and it was delicious.
Of course, I had to convice the BF that this was NOT an asian dish (he will NOT eat anything asian because he thinks it is poisoned). I assured him that it was italian, just like my mother, Aida (unfortunately she has passed, you know).
Thanks a million for the grreat recipe.
<3
chiffOnade (also known as “MrsDocChuck”),
Clearwater, Florida
Yumm! Looks simple and delicious. I love mangoes with just about everything.
DocChuck just won’t let go, will he?
I just made this tonight and it was great! I’ll be posting my version soon. Thanks!
I just tried your recipe today and it was really tasty! 🙂
This was excellent! I cut the recipe in half for two empty nesters, and it was so good that there are no leftovers. I am sending it to all my family members who like to cook. Just be aware that this is NOT a 30 minute from start-to-finish recipe, so be sure that you have time, or else do the chopping/slicing ahead of time. By the way, I didn’t have ginger-garlic paste, so I soaked some of my dried ginger slices in a little chicken stock, and then put them in the blender with 2 cloves of fresh garlic. It worked and tasted great.
LP — Awesome, glad this recipe worked out for you!