Photo: Randy Mayor; Styling: Mary Catherine Muir
4 servings (serving size: 1 chicken breast half, 3/4 cup mango sauce, and 1/2 cup rice)

How to Make It

Step 1

Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Step 2

Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper; sauté 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and sauté 30 seconds. Combine broth and cornstarch, and add to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in mango.

Step 3

Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions.

Ratings & Reviews

kozmorocks's Review

November 18, 2011

Etheldreda85's Review

July 20, 2011
Delicious! The only change I made was substituting green bell pepper for the red; other than that, I followed the recipe as written. My husband and I don't usually care for meat dishes that include fruit (nor are we particularly big fans of mango), but we both really enjoyed this recipe. I will definitely be making it again!

kdewald's Review

June 13, 2011
This was a great addition to my "little black cookbook". My boyfriend said it was the best thing I have made. The curry was awesome and I used couscous since that's what I had at home but I think most all rices could work. The only thing I would do differently is add more mango.