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Mango Chicken over Rice





Yields
Serves 4



Total Time
25 mins

This recipe, from Sunset reader Barbara Triplett of Neskowin, Oregon, is especially good in summer, when Western mangoes are in season.

su-Mango Chicken over Rice




Photo: Alex Farnum; Food Styling: Randy Mon
 1 tablespoon olive oil
 1 pound boned, skinned chicken thighs, halved
 1/4 teaspoon turmeric
 1/4 teaspoon cayenne
 1/4 teaspoon white pepper
 1 large ripe mango, cut into 1-in. chunks
 3 tablespoons lime juice
 3 tablespoons Thai or Vietnamese fish sauce
 4 green onions, sliced diagonally
  Steamed rice
 2 tablespoons thinly sliced fresh basil leaves
Step 1
1

Heat a wok or large frying pan over high heat. Add oil and swirl to coat pan. Cook chicken with spices until browned, about 5 minutes. Add mango, lime juice, fish sauce, and half the onions and cook, stirring often, until mango starts to soften and release juices, about 3 minutes.

Step 2
2

Serve over rice with remaining onions and basil sprinkled on top.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 8.7g12%

Saturated Fat 0.6g3%
Cholesterol 108mg36%
Sodium 1161mg51%
Total Carbohydrate 15g6%

Dietary Fiber 1.9g7%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.