Vietnamese Chicken and Mango Stir-Fry Vietnamese Chicken and Mango Stir-Fry

[migration] empty title 182 Image by: [migration] empty title 182 Author: Canadian Living

  • Portion size 4 servings


  • 1 lb boneless skinless chicken breast
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/4 teaspoon pepper
  • 1 mango
  • 3 tablespoons vegetable oil
  • 1/3 cup sliced shallots
  • 1/3 cup sliced onion
  • 2 teaspoons finely chopped hot pepper
  • 2 cloves garlic minced
  • 1/4 cup chopped sweet red pepper
  • 1 cup chicken stock
  • 4 teaspoons fish sauce
  • 2 teaspoons lime juice
  • 3/4 teaspoons granulated sugar
  • 1 cup loosely packed mint leaf


Cut chicken breasts into 1-inch chunks. In bowl, stir together chicken, cornstarch, soy sauce and pepper; let stand for 15 minutes.

Meanwhile, peel and cut mango into 1/2-inch chunks. Set aside.

In shallow Dutch oven or wok, heat oil over medium-high heat; stir-fry shallots until golden, about 3 minutes. Add chicken mixture, hot pepper and garlic; stir-fry for 4 minutes. Stir in mango and red pepper until combined.

Add chicken stock, fish sauce, lime juice and sugar; bring to boil and boil, stirring, until slightly thickened, about 2 minutes. Stir in mint.

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Vietnamese Chicken and Mango Stir-Fry