Mango and Chicken Stir Fry

Total Time: 45 minutes
Serves: 6
Mango and Chicken Stir Fry
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  • nonstick cooking spray
  • 1 pound boneless, skinless chicken
  • breasts, cut into bite-size chunks
  • ¼ cup pineapple juice
  • 3 tablespoons low-sodium soy sauce
  • ¼ teaspoon ground ginger
  • 1 red bell pepper, cut into
  • bite-size strips
  • 2 mangos, pitted and cut into
  • bite-size strips
  • ¼ cup toasted, slivered almonds
  • ground black pepper to taste
  • 2 cups cooked brown rice


  1. Spray a large wok or skillet with nonstick
  2. cooking spray.
  3. cooked through, about 10 minutes.
  4. In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet
  5. Cook and stir for about 5 minutes until peppers are crisp-tender.
  6. Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste
  7. Serve each cup of stir-fry over ½ cup of brown rice
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