Chicken and Mango Stir Fry





Culinary Tools:

  • Paring Knife
  • Chef’s Knife
  • 3-quart Mixing Bowl
  • 1-quart Mixing Bowl
  • 4-quart Wok with Cover
  • Carving Knife


  • 2 cups mango, peeled, seeded and cut into stripes
  • 1 cup pineapple, cut into small cubes
  • 1 cup green onion, cut into stripes
  • 2 cups red bell pepper, cut into stripes
  • 2 cups Portobello mushrooms, sliced
  • ½ cup toasted almonds, chopped
  • ½ cup pineapple juice
  • 3 tablespoons low sodium soy sauce
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 1 pound chicken breasts, boneless and skinless


  1. With the Paring Knife, peel mango. Using the Chef’s Knife, cut fruits, vegetables and almonds according to instructions. Add all these ingredients in the 3-quart Mixing Bowl.
  2. In the 1-quart Mixing Bowl, pour pineapple juice, soy sauce, ground ginger and black pepper; mix well.
  3. Preheat the Wok for 3 minutes at medium-high heat. Add chicken breasts and sauté for 5 minutes each side with cover ajar. Turn the stove off and remove chicken breasts.
  4. Using the Carving Knife, cut chicken into stripes.
  5. Turn the stove back on at medium-high temperature. Add chicken stripes and the other ingredients; stir well for 3 minutes. Reduce temperature to medium-low, cover and cook for 10 minutes.
  6. Serve over brown rice.