Add Mangoes to Stir-Fry for a Sweet and Savory Dinner

Looking for a dinner that is savory and simple with plenty of healthy ingredients? Look no further than Stir-Fried Chili Mango Chicken with Peppers.

This recipe comes together in under half an hour and includes lots of colorful and delicious peppers as well as mango, the June Harvest of the Month.

Mangoes are known for their sweetness, but they’re not just a sweet treat: they also provided up to 20% of an adult’s daily vitamin A needs. Click here to print the recipe.

Ingredients:

• 3/4 pounds boneless, skinless chicken breasts, cut in strips
• 2 tbsp. white wine
• 2 tsp. low sodium soy sauce
• 2 tsp. cornstarch
• 1 tsp. table salt
• ¹/3 cup reduced-sodium chicken broth
• 1 tbsp. sriracha chili sauce
• 1 tbsp. peanut oil or vegetable oil
• 3 piece(s) ginger root, each the size of a quarter, peeled, smashed
• 2 cups green peppers, thinly sliced
• 1 cup sweet red pepper, thinly sliced
• 1 large mango (ripe but firm), sliced

Directions: Stir together chicken, 1 tbsp. wine, soy sauce, 1½ tsp. cornstarch and ½ tsp. salt until cornstarch is no longer visible; set aside. In a small bowl, combine broth, sriracha, remaining 1 tbsp. wine and ½ tsp. cornstarch; set aside. Heat a flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds. Swirl in oil.

Add ginger; stir-fry 10 seconds. Push ginger to sides of wok; add chicken and spread evenly in one layer. Cook 1 minute, until chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Add bell peppers, and remaining ½ tsp. salt. Stir broth mixture into wok and stir-fry 1 to 2 minutes or until chicken is just cooked through and peppers are tender-crisp. Remove from heat, add mango and stir just until combined.

Serves 4