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  • 1/3 cup mango chutney, snipped
  • 2 teaspoons hot chili garlic sauce
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 2 teaspoons cooking oil
  • 1 - 3 small dried hot chili peppers
  • 1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
  • 1 red sweet pepper, cut into 1- to 2-inch strips
  • 1 mango, seeded, peeled, and cut into thin strips
  • 2 cups hot cooked rice
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For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.


  • Cooking Hot Peppers:

    Be sure area is well ventilated when cooking the hot peppers.

nutrition information

Per Serving: cal. (kcal) 367, Fat, total (g) 5, chol. (mg) 66, sat. fat (g) 1, carb. (g) 52, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 3, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 3158.36, vit. C (mg) 52.55, Thiamin (mg) 0.25, Riboflavin (mg) 0.17, Niacin (mg) 11.84, sodium (mg) 124, Potassium (mg) 477, calcium (mg) 40.39, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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