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Mango Chicken over Rice

Photo: Alex Farnum; Food Styling: Randy Mon
Total time 25 mins
Yield Serves 4
This recipe, from Sunset reader Barbara Triplett of Neskowin, Oregon, is especially good in summer, when Western mangoes are in season.


  • 1 tablespoon olive oil
  • 1 pound boned, skinned chicken thighs, halved
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1 large ripe mango, cut into 1-in. chunks
  • 3 tablespoons lime juice
  • 3 tablespoons Thai or Vietnamese fish sauce
  • 4 green onions, sliced diagonally
  • Steamed rice
  • 2 tablespoons thinly sliced fresh basil leaves

Nutrition Information

  • calories 229
  • caloriesfromfat 34 %
  • protein 25 g
  • fat 8.7 g
  • satfat 0.6 g
  • carbohydrate 15 g
  • fiber 1.9 g
  • sodium 1161 mg
  • cholesterol 108 mg

How to Make It

  1. Heat a wok or large frying pan over high heat. Add oil and swirl to coat pan. Cook chicken with spices until browned, about 5 minutes. Add mango, lime juice, fish sauce, and half the onions and cook, stirring often, until mango starts to soften and release juices, about 3 minutes.

  2. Serve over rice with remaining onions and basil sprinkled on top.