Stir-Fried Chicken With Mango and Peppers
55 mins (prep 40, cooking 15)
19 ingredients
2 servings
This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.

Categories:  technique , <-60-mins , stir-fry , for-1-or-2 , peppers , fruit , poultry , vietnamese , thai , mango , one-dish-meal , tropical-fruits , chinese , time-to-make , asian , chicken , malaysian , presentation , main-dish , meat , number-of-servings , vegetable ,
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Serving Size (104.37 g)
Servings 2
Amount per Serving
Calories 171.48 Calories from Fat 81.09
% Daily Value *
Total Fat 9.01g 27.73%
Saturated Fat 0.87g 8.69%
Trans Fat 0.03g %
Cholesterol 41.39mg 27.59%
Sodium 562.6mg 46.88%
Total Carbohydrate 8.47g 5.65%
Dietary Fiber 0.32 g 2.58%
Sugars 4.76 g %
Protein 13.75g 54.99%
Vitamin A 179.39IU% Vitamin C 14.32mg%
Calcium 36.37mg% Iron 1.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pinch pepper, green bell pepper, fresh grated ginger, chopped fresh garlic, large shallot, large, toasted pecan halves