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Mango Chicken with Coconut Rice

Chicken is a great light protein that is super versatile and goes with just about anything and easy to add to any dish. This colorful mango chicken recipe is perfect as far as taste and texture go. The sweet and slightly tangy mango mixes well with the tender chicken and slices of bell pepper. It can be served with coconut rice which makes for a incredibly delicious lunch or dinner option.


  • 1 tablespoon vegetable oil

  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces

  • salt and pepper to taste

  • 1 green bell pepper cored, seeded and thinly sliced

  • 1 red bell pepper cored, seeded and thinly sliced

  • 1 teaspoon minced garlic

  • 2 teaspoons minced ginger

  • 2/3 cup chicken broth

  • 2 tablespoons sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon cornstarch

  • 1 1/2 cups fresh mango chunks


  • Heat the oil in a large pan over medium high heat.

  • Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.

  • Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.

  • Add the peppers and mango chunks to the pan with the chicken and cook for 3-4 minutes or until softened.

  • Add the garlic and ginger to the pan and cook for 1 minute.

  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.

  • Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.

  • Cook for 1-2 minutes or until sauce has just thickened.



  • 1 (14 ounce) can coconut milk

  • 1 ¼ cups water

  • 1 teaspoon sugar

  • 1 pinch salt

  • 1 ½ cups uncooked jasmine rice


In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

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