In the mood for something light and tangy? Mango with chicken is an unusual pairing, but the flavour combination really works! The end result is a tropical tasting meal that’s perfect served over rice.


4 boneless skinless chicken breast

1 red pepper

1 yellow pepper

1 green pepper

3 green onions

2 mangoes

2⁄3 cup chicken stock

3 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons rice vinegar or 2 tablespoons cider vinegar

4 teaspoons curry paste

4 teaspoons cornstarch

4 teaspoons vegetable oil

1 tablespoon minced gingerroot

1⁄4 cup cashews (optional)


1. Cut chicken into three 4 inch pieces.

2. Seed, core and cut peppers into 1-inch pieces.

3. Slice onions into 1 1/2-inch lengths.

4. Peel and pit mangoes and cut into 2/3-inch pieces.

5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.

6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.

7. Transfer to plate.

8. Add remaining oil to wok; stir-fry peppers for 2 minutes.

9. Stir in ginger, cook for 30 seconds.

10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.

11. Stir in onions and mango.

12. Sprinkle with cashews (if using). Serve with rice.