Sweet and sour chicken with mango


300 g rice
3 tablespoon wok oil
400 g chicken breast (or thigh), in small cubes
200 g sugar snap peas, cleaned, halved
200 g carrots, scraped, sliced at an angle
1 mango, peeled, in cubes
5 tbsp. Sweet & Sour wok sauce
70 g unsalted cashews, coarsely chopped
1 bunch of spring onions, cut into small rings

An easy recipe everyone loves! The mango really completes the dish.


  • 1
    Boil the rice according to the instructions on the package.
  • 2
    Heat the oil in a wok or large frying pan and stir-fry the chicken for 3 minutes. Add the sugar snap peas and carrots and stir-fry for 3 to 4 minutes more. Add the spring onion during the final minute of frying.
  • 3
    Add the mango cubes, wok sauce and 3 tbsp. of water and heat on high for 1 more minute.
  • 4
    Serve with rice and sprinkle with the chopped cashews.
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