Caribbean Mango Chicken

Caribbean Mango Chicken

Courtesy of CanolaInfo 6 Servings • 15 Min. Cook Time
1 lb. chicken breasts cut into strips (500 g
2 tsp. curry powder (10 mL)
1/2 tsp. salt (2 mL)
1/4 tsp. pepper (1 mL)
3 Tbsp. canola oil, divided (45 mL)
2 cloves garlic, minced
1 Tbsp. grated fresh ginger (15 mL)
1 red pepper cut into strips
1 yellow or orange pepper, cut into strips
2 stalks celery, cut on diagonal
1 can (14 oz./398 mL) light coconut milk
2 tsp. lemon zest (10 mL)
1 large mango, cut into bite-size pieces
2 Tbsp. freshly chopped basil (30 mL)


1. Season chicken with curry powder, salt and pepper.

2. In large non-stick skillet, heat 2 Tbsp. (30 mL) canola oil over medium-high heat. Sauté chicken until just cooked, about 7 to 8 minutes. Remove to plate and set aside.

3. Add 1 Tbsp. (15 mL) canola oil to pan. Sauté garlic and ginger along with peppers and celery. Sauté 5 to 6 minutes. Stir occasionally.

4. Add coconut milk, lemon zest and mango, along with chicken. Heat through. Stir in basil.

5. Serve with short grain rice.

* Recipe courtesy of CanolaInfo.


Calories: 340; Total Fat: 25g; Saturated Fat: 15g; Cholesterol: 40mg; Total Carbs: 15g; Fiber: 3g; Protein: 18g; Sodium: 260mg;