Mango Chicken & Rice

Laced with the tropical flavor of mango, this versatile side dish is a breeze to prepare because it uses pre-cooked chicken -- a great way to use leftovers. You can also use leftover rice right out of the fridge, or make instant rice.


1 cup diced or shredded cooked chicken*
1/3 cup WORLD HARBORS Island Mango Marinade
2 Tbsp. soy sauce
3 cups cooked white rice
1/2 cup frozen peas and/or diced carrots, thawed*
1/3 cup coarsely chopped roasted, salted peanuts
1/4 cup chopped green onion
2 Tbsp. chopped cilantro (optional)


Place chicken pieces in a small bowl. Drizzle with 1/3 cup Island Mango marinade and stir to coat. Cover and marinate 1 hour in the refrigerator.

Heat a large non-stick skillet over high heat. Add chicken with marinade. Cook until about half the liquid has evaporated, 2-3 minutes. Reduce heat slightly and stir in soy sauce. Add remaining ingredients and heat through, stirring frequently. 

Makes 4-6 servings (about 5 cups).


  • Use fresh carrots or peas, if desired.

  • This side dish can be made with fresh chicken: Thinly slice 8 oz. chicken breast tenders. Place in a small bowl and stir in 1/2 cup Island Mango marinade. Cover and refrigerate 1 to 2 hours. Cook chicken as directed in recipe, using all the marinade.


Per serving (using 1 cup cooked chicken): 340 calories, 17g protein, 48g carb, 9g fat (1.5g sat. fat), 30mg chol, 830mg sodium, 2g fiber

Mango Chicken & Rice
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