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  • 1 large mango

  • 6 mild Peppadew peppers (these are available in jars in most supermarkets)

  • 3 tbsp mango chutney

  • 100g / 4oz Greek yoghurt

  • 2 tsp Chinese five-spice powder

  • 2 tsp flour

  • ½ lemon, juice only

  • salt and freshly ground black pepper

  • 4 chicken breasts, skinless and boneless

  • 1 tbsp sunflower oil

  • 1 tbsp honey

  • To Garnish

  • 2 Peppadew peppers, thinly sliced

  • fresh parsley, chopped


  • 1.

    Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.

  • 2.

    Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.

  • 3.

    Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper.

  • 4.

    Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.

  • 5.

    Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).

  • 6.

    Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.

  • 7.

    Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.

  • 8.

    Serve with boiled rice.

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