Mango Chicken over Rice

Mango Chicken over RiceRecipe
Photo: Alex Farnum; Food Styling: Randy Mon
This recipe, from Sunset reader Barbara Triplett of Neskowin, Oregon, is especially good in summer, when Western mangoes are in season.


Serves 4
Total time: 25 Minutes

Recipe from


Recipe Time

Total: 25 Minutes

Nutritional 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


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


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.