Pan-fried Mango Chicken

With warmer weather just around the corner, this lighter dish with tropical flavors is perfect for a summer meal (especially if made with veggies from the garden!) Straight from the kitchen of The Cowboy Cook, Jeff Tracy.


2 large skinless chicken breasts

1 medium mango, diced or chunked

4 green onions, chopped

3 Tbsp butter

2 tsp powdered honey

2 garlic cloves

White pepper



Trim the excess fat from the breasts and cut into long strips. You can cut them in half if you wish.

In a non-stick frying pan add the butter and heat to a medium high heat. Place the chicken strips in the pan and season to taste with the salt, white pepper, garlic (using a garlic press) and powdered honey. Lightly brown the chicken on one side then turn over.

Once the chicken is turned add the mango. Be sure and stir the mango around in the pan so all the pieces of chicken have contact with the mango. Add the green onions about a minute before the chicken is done.

Serve on a bed of baby spinach. You can garnish with some other fruit or small cherry or grape tomatoes.

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