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Mango Chilli Chicken

Mango Chilli Chicken


  • 500g Boneless Chicken Thighs - Cut into 1-inch pieces
  • 1 tbsp.corn flour
  • 1 tbsp. low sodium soy sauce
  • ½ tbsp. sesame oil
  • ½ tbsp. canola oil
  • 1 tbsp. grated ginger
  • 2 handfuls of sugarsnap peas
  • 1 mango, peeled, pitted and chopped
  • 1 tbsp. garlic & chilli sauce
  • Black pepper to season


  • Calories: 355kcal
  • Protein: 32g
  • Carbs: 19g
  • Fats: 16g
  • Fibre: 3g


  1. Mix the corn flour, sesame oil and soy sauce in a mixing bowl and add the chicken thigh pieces.
  2. Cover and allow to marinate for 10 minutes. Meanwhile, heat the canola oil in a wok, or skillet, until hot then add the onion and ginger.
  3. Cook until the onion is translucent. Add the peas and stir-fry for a further minute.
  4. Add the chicken thighs along with the marinade and stir-fry until the chicken begins to brown.
  5. Finally, add the mango, garlic & chilli sauce and black pepper.
  6. Continue to stir-fry until the chicken is cooked through and the mango becomes sauce like.
  7. Serve on a bed of brown rice.

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