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Thai Mango Chicken

This recipe is a nice company dish. When I made this for our company it got a thumbs up all around. It is ready in a short time since the meat isn't cooked long and the veggies are stir fried.  Serve over rice and you have a complete meal with lots of vegetables.  This amount makes 8 servings. I also served Salad (with out the added chicken) as a side dish.

  • 6 fresh chicken breast halves, cut into strips
  • 1 tablespoons oil
  • 2 fresh peppers, cut into thin strips (I used red and yellow)
  • 2 cups of broccoli 
  • 1 can of lite coconut milk (in Canada it is a 400 ml size)
  • fill can with water and add 1 tablespoon of low sodium chicken bouillon.
  • 2 tablespoons cornstarch
  • 1/2 cup of hoisin sauce
  • 1 tablespoon peanut butter (optional)
  • 1  tablespoons of  curry paste (add more if you like it spicier and more curry flavor, I added a generous 2 tablespoons)
  • 2 fresh mango cubed
  1. Stir fry the peppers and broccoli in the oil for a few minutes and set aside.
  2. After removing the peppers, stir fry the chicken in a bit more oil until the chicken strips are browned.
  3. In the mean time mix the coconut milk, water, hoisin sauce and seasoning, stir well.
  4. dissolve cornstarch in the coconut milk mixture.
  5. Return the vegetables to the chicken, add the sauce and cook until it comes to a boil and the sauce thickens.
  6. Add mango to heat through.


  1. This looks good! I am making it for my birthday dinner tonight. is there a way of printing this recipe without the picture? just wondering. Thank you for sharing awesome recipes.

    1. at the top of the print friendly version there is a box to check in order to remove the image.

    2. Do you put the water in the empty coconut milk tin ?

    3. Yes, you fill the empty coconut milk can with water.

  2. I made it!! very good.. I used some cooked veggies from the previous nights' dinner! Fried some mushrooms... Very Tasty.. will make again!Thanks

  3. Hello. This looks delicious and I love trying new recipes and also love Thai! I'm wondering what kind of curry paste you suggest? I have yellow, green & red....I'm not too knowledgeable on the difference between these 3 so would love to know your suggestion!
    Thank you!

    1. I have only every purchased the red curry paste so that is what I used. I am not familiar with the yellow or green curry pastes. I am wondering if they have a different heat than the red which I find quite spicy, but good thing I like a bit of kick in my food.


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