Mango Chicken with Plum Sauce

mango chicken with rice
A generous serving of this flavorful chicken, with crunchy fresh veggies and a sweet Asian sauce, will leave you satisfied without bursting at the seams.—Christine Vaught, Salem, Oregon
Recipe By: Taste of Home
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
    • 1 tablespoon cornstarch
    • 1/2 teaspoon salt
    • 1/2 cup chicken broth
    • 1/4 cup teriyaki sauce
    • 1/2 pound fresh snow peas, trimmed
    • 2 large carrots, sliced diagonally
    • 2 medium zucchini, sliced
    • 1/2 cup chopped red onion
    • 1/2 medium sweet red pepper, sliced
    • 1 can (4 ounces) sliced water chestnuts, drained
    • 2 tablespoons canola oil
    • 1 pound finely chopped cooked chicken breast (about 3 cups)
    • 2 medium mangoes, peeled and mashed
    • 1/2 cup plum sauce
    • 2 cups hot cooked brown rice
    • 1/4 cup slivered almonds, toasted


In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.


In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.



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