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Thai Chicken and Mango Stir-Fry


  1. 1 cup frozen mango cubes (see tip, opposite) 250 mL
  2. 1 cup coconut milk 250 mL
  3. 1⁄2 cup chicken broth 125 mL
  4. 1 tbsp freshly squeezed lime juice 15 mL
  5. 2 tsp soy sauce 10 mL
  6. 1 tsp packed brown sugar 5 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 4 boneless skinless chicken breasts, cut into bite-size pieces
  9. 2 green onions, chopped
  10. 1 red bell pepper, thinly sliced
  11. 2 tsp Thai red curry paste 10 mL
  12. 1 cup snow peas 250 mL
  13. 2 tsp cornstarch 10 mL
  14. 2 tsp water 10 mL
  15. 2 tbsp chopped fresh cilantro 25 mL
  1. In a large bowl, combine mango, coconut milk, chicken broth, lime juice, soy sauce and brown sugar; set aside. In a large skillet or wok, heat oil over medium heat. Lightly brown chicken and, using a slotted spoon, transfer to a plate. Add green onions, red pepper and curry paste to oil remaining in skillet and sauté for 1 minute. Return chicken to pan. Add mango mixture, reduce heat and simmer for 3 to 5 minutes or until chicken is no longer pink inside. Add snow peas and simmer for 1 minute. Dissolve cornstarch in water and add to pan. Simmer, stirring, for 1 minute or until thickened. Serve sprinkled with cilantro.
  1. Tip: Frozen, ready-peeled mango chunks are now sold in most supermarkets, usually in 21-oz (600 g) packages. Keep a bag in the freezer and you’ll find ways to use mango in soups, sauces, desserts and smoothies. There’s no need to thaw them for this recipe.
  2. Variation: Reduce the chicken breasts from 4 to 2. Add 2 cups (500 mL) rinsed drained canned chickpeas with the mango.
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This recipe is available in the book Bravo! Best of Bridge Cookbook.