Chicken with Mango and Coriander Rice

Jacqui Farbrace
This chicken with mango makes a lovely fresh summer dish with the coriander rice adding that extra flavour.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 People


  • Large pan or Wok
  • Chopping board
  • Sharp knife
  • Small Bowl


  • 4 Chicken Breasts (skin removed)
  • 1 Tbsp Cornflour
  • Salt and pepper
  • 1 Mango (peeled and sliced)
  • 1 Red Pepper (sliced)
  • 1 Red Onion (chopped)
  • 2 Garlic Gloves (finely chopped or crushed)
  • 2 Tbsp Grated fresh Ginger You can use ginger puree or dried ginger
  • 1 tbsp olive oil If you have it you can use coconut oil

For the Sauce

  • 3 tbsp Rice vinegar
  • 3 tbsp Water
  • 5 tbsp soy sauce
  • 2 tbsp honey
  • 1 Cup Rice Basmanti is best
  • 1 Handful of fresh coriander, washed and finely chopped You can used dried – 2tsp


  • in a shallow dish or on a plate, mix the salt, pepper and flour together
  • Cut the chicken into finger size strips and coat in the flour
  • Cut and slice or chop your onion, pepper and mango. Grate the Ginger and crush the Garlic.
  • Make your sauce. Add all the ingredients to a bowl stir well and set to one side
  • Put your rice on to cook (if using microwave rice do this last before serving)
  • Heat a little oil in the pan and add all the vegetables (not the mango). Stir for about 3mins but do not let the garlic burn. Place into a dish or bowl.
  • Add a little more oil to the pan and then add the chicken. Cook until the chicken starts to brown.
  • Add the vegetables back to the pan along with mango and stir until the mango is warm. Add the sauce and stir through.
  • Add a the coriander to the cooked rice with a little salt to taste and stir through.
  • Serve onto plates or into bowls.


If left to go cold or if there is any left over, this dish is great cold or as a lunch time meal.
Keyword Chicken, Coriander, Family meal, Healthy meal, Mango, Peppers, Rice, Summer