Camposol Cares from Farm to Family


Mango Chicken

Servings: 4-5 people
Prep Time: 15 minutes
Cook time: 20 minutes


  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1.5 pounds (3/4 kilo) chicken breast, cut into small 1-inch cubes
  • Salt and pepper, to taste
  • 1/4 cup yellow onion, finely chopped
  • 1 clove garlic, finely minced
  • 1.5 teaspoons ginger powder (or fresh grated ginger if preferred)
  • 2/3 cup chicken broth (low sodium preferable)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1 small green bell pepper, thinly sliced
  • 1 cup mango, cut into small 1-inch pieces
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 1/2 cup thinly sliced green onions (optional)
  • 1/2 cup lightly toasted peanuts or cashews (optional)


    1. Heat butter and oil in a large nonstick pan over medium-high heat.
    2. Add chicken and sprinkle with salt and pepper. Saute until golden brown. The chicken does not have to be fully cooked.
    3. Add onion, garlic, and ginger and saute for 1-2 minutes until fragrant.
    4. Add the broth, honey, soy sauce, vinegar, and mix everything together.
    5. Add green bell pepper slices and half of the mangoes and let it all simmer for 1-2 minutes.
    6. Pour the dissolved cornstarch and continue cooking, uncovered, until sauce thickens to your desired consistency.
    7. Mix in the remaining mangoes and garnish with thinly sliced green onions and lightly toasted peanuts or cashews.


This recipe is delicious served with either basmati, jasmine or coconut rice.

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