First ate this at a Malaysian restaurant in Bethesda. Really good! This recipe is my attempt to replicate it at home.


  • Chicken Slices (1 package Breast meat)
  • < Green & Red pepper Julienne
    • 1 Red Bell Pepper
    • 1/2 Sweet Red Pepper
  • Carrot & Cabbage Shreds (long skinny)
  • White Rice
  • 2-3 Tbsp. oil
  • Flour

Sweet and Sour Sauce Ingredients

  • 1 Mangos or 2 cups canned
  • 1 Red Chili (or 1 tsp Red Chili sauce)
  • Optional < Spice (Hot pepper?, Red pepper?)
  • Handful of Cashews or Peanuts
  • 1 Tbsp Rice vinegar
  • 1.5 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Lime juiced
  • 1.5 Limes Zest
  • 2 Tbsp Brown sugar
  • small thumb-sized piece of Ginger
  • 3 gloves garlic
  • 1 tsp. Dark Soy Sauce
  • Coriander
  • 5 oz can Ty Ling Naturals Sweet and Sour Sauce
  • 1/4 cup cashews


Cut chicken into strips. Lightly salt. Dredge in flour, and saute till crispy and cooked (not much oil).

Deseed chili, dice or grade ginger, dice garlic. Optionally fry garlic and ginger.

  1. Slice part of mangos into chunks for adding later (not part of suace).
  2. To make the mango sauce, simply place all sauce ingredients in a food processor or chopper. Process well.
  3. Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour (the sourness/sweetness will depend on the sweetness of your mangoes). If too sweet, add a little more vinegar. If not spicy enough, add more fresh chili or chili sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice (the goal is to reach a balance of sweet, sour, spicy, and salty). Set sauce aside.
  4. Place flour on a plate or clean working surface and turn chicken slices over in it until they are well coated.
  5. Place oil in a wok or frying pan over medium to high heat. When the pan is hot, add the chicken slices. Fry for 5 to 10 minutes or more on each side (depending on thickness), until chicken is cooked through.
  6. Begin white rice to cook.
  7. Put Sauce, carrots, cabbage, bells peppers, and sliced mangos into large wok or pan, and put on medium heat. You may not want to add all of the Mangos, as they may mush when cooking.
  8. Add chicken to heat it all through once rice is done.
  9. Add rest of mangos after cooking.
  10. Serve!
personal/recipes/mango_chicken.txt · Last modified: 02.23.2009 14:39 by
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