Tested till perfect Vietnamese Chicken and Mango Stir-Fry

Vietnamese Chicken and Mango Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspcornstarch
  • 1 tbsp 1tbspsoy sauce
  • 1/4 tsp 1/4tsppepper
  • 1 1mangomangoes
  • 3 tbsp 3tbspvegetable oil
  • 1/3 cup 1/3cupsliced shallotshallots or onions
  • 2 tsp 2tspfinely chopped hot pepper
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cupchopped sweet red peppersweet red peppers
  • 1 cup 1cupchicken stock
  • 4 tsp 4tspfish sauce
  • 2 tsp 2tsplime juice
  • 3/4 tsp 3/4tspgranulated sugar
  • 1 cup 1cuploosely packed mint leafmint leaves
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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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