Mango Sweet Potato Chicken Stir Fry

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 281.4
  • Total Fat: 20.8 g
  • Cholesterol: 28.6 mg
  • Sodium: 44.1 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 9.6 g

View full nutritional breakdown of Mango Sweet Potato Chicken Stir Fry calories by ingredient
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A delicious stir-fry! A delicious stir-fry!
Number of Servings: 2


    1 tbsp canola oil

    1 chicken breast or thigh, cut into bite-sized pieces (I used a local free-range thigh)

    salt & pepper

    1 small onion, diced

    2 cloves garlic, finely chopped

    1/2 tbsp chopped fresh ginger

    1 1/2 cups water, or more if necessary

    1/2 medium sweet potato, peeled and cut into bite-sized chunks

    1 red, green, or yellow pepper (or a combination), cut into bite-sized chunks.

    1/2 cup coconut milk (I like Aroy-D brand, as it doesn't contain sulphites)

    2 tbsp peanut butter

    1/2 tbsp sweet chili sauce

    1 mango, ripe but firm, peeled and cut into bite-sized chunks

    chopped fresh cilantro for garnish


Heat oil in a wok or frying pan. Season chicken with salt and pepper and cook 5 to 6 minutes, until browned; remove and set aside. Add additional oil to pan if necessary. Add onion, cook about 3 minutes. Stir in ginger and garlic and cook one minute. Add water and bring to a boil. Add sweet potatoes. Simmer uncovered 10 minutes. Add peppers, continue to cook 5 minutes more or until vegetables are tender and almost all liquid has evaporated. Meanwhile, stir together coconut milk, peanut butter and sweet chili sauce. Add to pan and bring to a boil. Add chicken. Cook 3 to 5 minutes, or until chicken is cooked through. Add mango and cook one to 2 minutes longer, just until hot. Serve sprinkled with cilantro. Great with jasmine rice.

Serving Size: 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user RUBY331.

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