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Chili Mango Peppers & Chicken

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Chili Mango Peppers & Chicken

3 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: Chili Mango Peppers & Chicken
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 412kcal


  • 1 cup brown rice, raw
  • 1 pound chicken breast
  • 2 tablespoon vinegar, white wine
  • 2 teaspoon soy sauce, low sodium
  • 2 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/3 cup chicken broth, low-sodium
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, ground
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1 medium bell pepper, orange
  • 1 medium mango


  • Cook rice as directed on package.
  • Meanwhile, cut chicken into 1/4 inch slices and place into a mixing bowl. Add 1 tablespoon white wine vinegar, soy sauce, 1 1/2 teaspoons cornstarch and 1/2 teaspoon salt. Mix well until fully combined and no cornstarch is visible.
  • In a separate bowl, combine broth, Sriracha sauce, 1 tablespoon white wine vinegar, and 1/2 teaspoon corn starch. Set aside.
  • Heat wok over medium heat; add oil and swirl to coat pan.  Add ginger and chicken.  Stir and cook until chicken is no longer pink.
  • Slice peppers and add to wok; season with 1/2 teaspoon salt. Stir broth that had been placed aside and add to wok. Be sure chicken cooks through and sauce thickens. Remove from heat and stir in 1 cup chopped mango.
  • Serve chicken over rice with any remaining mango pieces on the side.
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Calories: 412kcal | Carbohydrates: 53g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 837mg | Fiber: 4g | Sugar: 10g

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