Diabetes Forecast

The Healthy Living Magazine

Mango Chicken Stir-Fry

Per Serving

Mango Chicken Stir-Fry

Makes: 2 servings
Serving Size: 1 cup stir-fry, 1/2 cup brown rice
Calories 260
Fat 6 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 35 g
Fiber 3 g
Sugars 9 g
Cholesterol 35 mg
Sodium 350 mg
Potassium 330 mg
Protein 16 g
Phosphorus 330 mg
Choices: Starch 1.5, Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 2
  • Makes: 2 servings
  • Serving Size: 1 cup stir-fry, 1/2 cup brown rice
  • Preparation Time: 10 minutes
  • Cooking Time: 5 minutes


1 tsp. vegetable oil
1 garlic clove, minced
1 Tbsp. peeled, grated ginger
Reserved bell peppers (1 cup slices) and snow peas (1/4 cup julienned)*
1 Tbsp. water
Reserved mango (1 cup slices)*
Reserved chicken*
1 Tbsp. hoisin sauce
2 tsp. lower-sodium soy sauce
1/2 tsp. sesame oil
1 cup cooked brown rice


  1. Heat the vegetable oil in a large wok or heavy skillet over medium- high heat. Add the garlic and ginger and stir-fry for 30 seconds. Lower the heat to medium.
  2. Add the reserved bell peppers and snow peas. Stir-fry for 1 minute. Add the water, cover, and steam for 2 minutes. Add the reserved mango and cooked chicken and stir-fry for 1 minute.
  3. Combine the hoisin and soy sauces with the sesame oil. Drizzle the sauce over the chicken and vegetables. Serve the stir-fry over the brown rice.

*From Rice Paper Roll-Ups recipe


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