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Mango Chicken with Plum Sauce

 Mango Chicken with Plum Sauce
A generous serving of this flavorful chicken (a finalist in America's Best Loved Recipe Contest), with crunchy fresh veggies and a sweet Asian sauce, will leave you satisfied without bursting at the seams. —Christine Vaught, Salem, Oregon
6 ServingsPrep: 25 min. Cook: 15 min.


  • 1 tablespoon 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
  • 3 cups cubed cooked chicken breasts
  • 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

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Mango Chicken with Plum Sauce (continued)

Directions (continued)

  • sauce. Serve with rice. Sprinkle with almonds. Yield: 6 servings.
Nutritional Facts: 2 cups stir-fry with 1/3 cup rice equals 413 calories, 10 g fat (1 g saturated fat), 54 mg cholesterol, 888 mg sodium, 54 g carbohydrate, 6 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.