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Chicken Strips with Mango and Avocado

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Easy (2874)      Dinner (2274)      Family (1525)      Quick (1387)      Chicken (692)      Avocado (143)      Mango (72)      Stir Fry (69)      Corn on cob (2)      Fruit chicken (1)     


These chicken breast strips were flavoured with both mango and avocado - it turned out a very delicious combination with some gravy which could be soaked up in boiled rice.

It is a recipe that could be tackled by inexperienced cooks, as it is quick and simple to follow, and can be heated up in the microwave on other days.

Preparation Time: 15 minutes plus 15 minutes marinating time
Cooking Time: 10 minutes
Serves: 4

525 g chicken breast
4 tbsp mango chutney
1 large firm ripe mango
1 - 2 ripe avocados, chopped into small pieces
Corn on the cob (fresh)

Microwave or boil the corn on the cob, and then slice the actual corn off the cob.


Chop the chicken into strips, not too thin.

Put these strips in a bowl with the mango chutney, and let it marinate for about 15 minutes - stir once so that the chutney is coating all the chicken pieces.

Chicken strips should be about this size

Put about a tbsp of oil in a wok or frypan, and when the oil is hot, sear the chicken/marinade for about 4 minutes - no longer or it will be tough.

Take out any large pieces of chutney left in the pan.

Chop the mango into bite sized pieces and add these.

Stir fry for a minute and then add the avocado and stir gently for a few minutes. The aim is for the mango and avocado to be hot but still firm, so once again, do not overcook.


Add some salt and pepper to taste.



I served it with fresh sweetcorn, taken off the cob and when I heated it up the next day, I served it with my pistachio rice casserole, however plain boiled rice would also go well.

#Fruit chicken
#Stir fry
#Corn on cob
I like this Recipe - 3
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