Mango Curry Chicken

Prep Time 6 MIN

Cook Time 10 MIN

Serves 4

Ingredients :

  • 4 tsp (20 mL) vegetable oil
  • 2 small boneless skinless chicken breasts, cut into 1-inch cubes (about 20 oz/566g)
  • 1 sweet red pepper, cut into thin strips
  • 1 cup (136 mL) thinly sliced ripe fresh mango
  • 1 jar (341 mL) VH Mango Curry Sauce
  • 1/2 cup (118 mL) coconut milk
  • 6 tbsp (88 mL) chopped fresh coriander

Directions :

  1. Heat oil in a large non-stick skillet set over medium-high heat. Add chicken; stir-fry for 3 minutes.
  2. Add red pepper and mango slices; stir-fry for 4 to 5 minutes longer or until chicken is no longer pink inside.
  3. Stir in VH Mango Curry Sauce, coconut milk and 4 tbsp (59 mL) of coriander. Cook, stirring, for 3 minutes.
  4. Serve over warm rice, garnished with remaining coriander.

Tip: You can exchange fresh mango slices with frozen mango chunks, just thaw them slightly and pat off any excess moisture.

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