Heat the oil in a large pan over medium-high heat.
Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
Add the peppers to the pan with the chicken and cook for 3-4 minutes or until so ened.
Add the garlic and ginger to the pan and cook for 1 minute.
In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch. Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
Cook for 1-2 minutes or until the sauce has just thickened.
Stir in the mango chunks and serve.
Good with coconut rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1635g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 105 (11%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 299.7mg||92 %|
|Sodium 7808mg||269 %|
|Potassium 4566mg||120 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 52g|
|Protein 138.7g||198 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 926
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