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Send a Meal Blog

Tuesday, September 07 2010


  • 1/3  cup  bottled mango chutney, snipped
  • 2  teaspoons  Asian chili garlic sauce
  • 1  teaspoon  minced fresh ginger
  • 2  cloves  garlic, minced
  • 2  teaspoons  cooking oil
  • 1  to 3  small dried hot chile peppers
  • 1  pound  skinless, boneless chicken breast halves, cut into 3/4- to 1-inch pieces
  • 1    red sweet pepper, cut into 1- to 2-inch strips
  • 2  cups  hot cooked rice
  • 1    mango, seeded, peeled, and cut into thin strips


1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to edges of pan. Add sweet pepper strips. Cook and stir for 1 minute. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips. Makes 4 servings.

*Note: Be sure area is well ventilated when cooking the hot peppers.

nutrition facts

  • Servings Per Recipe 4 servings
  • Calories367, 
  • Total Fat (g)5, 
  • Saturated Fat (g)1,
  • Cholesterol (mg)66, 
  • Sodium (mg)124, 
  • Carbohydrate (g)52, 
  • Fiber (g)3, 
  • Protein (g)29,
  • Vitamin C (DV%)89, 
  • Calcium (DV%)4, 
  • Iron (DV%)12, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:58 am   |  Permalink   |  0 Comments  |  Email

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