Chicken & Mango Rice

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This easy rice recipe is full of flavour and combines lots of tasty ingredients! Enjoy this chicken and mango rice recipe for a light lunch or dinner idea.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 400 g SunRice Doongara Low Gi White Rice

  • 2 tbsp Oil

  • 500 g Chicken Thigh or Breast Fillets (chopped)

  • 1 l Chicken Stock or Water

  • 2 cup Snow Peas or Sliced Capsicum

  • 6 Green Shallots (finely chopped)

  • 2 tbsp Sweet Chilli Sauce

  • 1 tbsp Soy Sauce

  • 1 cup Unsalted, Roasted Almonds (optional)

Low GI

The fluffy, light grains of SunRice naturally Low GI white rice are classified as a low glycaemic index (GI) food and are digested more slowly by the body to provide sustained energy release.




Longer Grains

Longer Grains



Photo of Chicken & Mango Rice


  • Heat oil in frypan over moderately high heat and cook chicken until lightly browned, 2-3 minutes.

  • Remove pan from heat and add rice and stock.

  • Return to heat and bring to the boil.

  • Reduce heat to low and simmer, covered, for 12 minutes.

  • Stir in vegetables, mango, shallots and sauces.

  • Remove pan from heat and stand, covered, 5 minutes.

  • Serve sprinkled with nuts.

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