Mango Chili Chicken
Need dinner fast? Whip up this spicy chicken dish served over rice.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
4 servings
Ingredients
-
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 to 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
Directions
1.
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
Calories 367, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 66 mg, Sodium 124 mg, Carbohydrate 52 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 89%, Calcium 4%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
More Great Recipe Ideas from Better Homes and Gardens
