Tropical Chicken Stir-Fry with Mango Chutney, Sautéed Bok Choy, and Jasmine Rice

IndrajithInspired January 14, 2025


This Tropical Chicken Stir-Fry is a vibrant and flavorful 30-minute meal that's perfect for a weeknight dinner. Start by cooking the fragrant jasmine rice, then quickly stir-fry the chicken and fresh vegetables like bok choy, bell pepper, and onion. Toss everything with a sweet and tangy mango chutney, plus aromatic spices like ginger, cumin, and coriander. Serve the stir-fry over the fluffy rice for a complete and satisfying tropical-inspired dish that the whole family will love.


Meat, Eggs, & Dairy

  • 1 pound chicken breast
  • 2 tablespoons unsalted butter

Fresh Produce & Herbs

  • 1 mango
  • 4 ounces bok choy
  • 1 bell pepper
  • 1 onion

Pantry Items

  • 2 cups jasmine rice
  • 1/2 cup mango chutney
  • 2 tablespoons vegetable oil

Seasonings & Spices

  • 2 teaspoons grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Step 1: Cook the rice

In a medium saucepan, bring 4 cups of water to a boil. Add the jasmine rice, cover, and reduce heat to low. Simmer for 15-20 minutes until rice is tender and liquid is absorbed.

  • 2 cups jasmine rice

Step 2: Prepare the vegetables

In a large bowl, combine the chopped bok choy, sliced bell pepper, and sliced onion.

  • 4 ounces bok choy, chopped
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced

Step 3: Cook the chicken

In a large skillet or wok, melt the butter over medium-high heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through.

  • 1 pound chicken breast, diced

Step 4: Stir-fry the vegetables

Add the vegetable mixture from step 2 to the skillet with the cooked chicken. Stir-fry for 3-5 minutes until vegetables are tender-crisp.

  • Vegetable mixture from step 2

Step 5: Add the seasonings

Stir in the grated ginger, cumin, coriander, red pepper flakes, salt, and pepper. Cook for 1 minute to blend the flavors.

  • 2 teaspoons grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Step 6: Finish the dish

Add the mango chutney and toss to coat the chicken and vegetables. Serve immediately over the cooked jasmine rice.

  • 1/2 cup mango chutney
  • Cooked jasmine rice from step 1

Post a Comment

0 Comments