Chinese Chicken With Mango

You can take a short cut and buy the pre-cooked chicken strips, heat according to package instructions and just add the mango and sauce.

Chinese Chicken With Mango

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Chicken breasts cut into chicken strips

  • ginger minced

  • can sliced mango or buy fresh

  • 4

    green onions sliced on a diagonal ½" pieces

  • ¾

    cup water 1 tablespoon soy sauce

  • 1

    teaspoon sesame oil

  • 2

    tablespoons white vinegar

  • 2

    teaspoons sugar substitute

  • 12

    chicken stock cubes or use Better Than Bouillon Chicken Base (find in soup section or gravy section of grocery store)

  • 2

    teaspoons cornstarch

  • oil for frying

  • 2

    tablespoons oil extra

  • Batter for chicken: (you can also forgo any batter)

  • ¾

    cup flour

  • ¼

    cup self-rising flour

  • ½

    teaspoon salt

  • 1

    cup cold water


In medium size bowl, mix the batter till smooth and let stand for 30 minutes, then stir again. Drop chicken strips in batter and then remove 1 at a time, drop in hot oil and fry until golden brown. Drain on paper towels. Small amount of minced ginger fresh or jarred. Cut the drained mangoes into 1/2" strips. In separate bowl, combine water, soy sauce, sesame oil, vinegar, sugar, chicken stock cube and cornstarch. Heat the extra oil in skillet or wok, add ginger, fry gently for 1 minute. Add combined soy sauce mixture and stir until sauce is boiling, reduce heat and simmer. Add chicken, mangoes and green onions, toss for 3 minutes. Serve immediately as the coating on the chicken will become too moist.


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