Chinese-Trinidadian Chicken with Mango Chutney

"Stir-fry expert Grace Young came by FeedfeedBrooklyn to share her tips in cooking with a wok and this incredible recipe from her cookbook, Stir-Frying to the Sky's Edge. She's truly the Wok Therapist we've always needed! Scotch bonnet peppers are super hot. Most people are not accustomed to that level of heat and the peppers not easy to find. You can also use hot pepper sauce as a substitute or 1/2 to 1 teaspoon Tobasco is another option. Some prefer a milder chili like serrano or jalapeno. For the mango chutney, if the chutney has any big pieces of fruit or ginger, chop them up so that the flavors blend"
-- @stirfryguru

A Note from Feedfeed

We love this sweet-and-spicy Chinese-Trinidadian chicken from author and wok-cooking exert Grace Young. Substitute fresh jalapeno or serrano or red pepper paste or sauce for the scotch bonnet chilies, if you can’t find them or like a little less spice. Swap in gluten-free tamari for both types of soy sauce.

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 2-4

Recipe Card


  • 1 pound skinless boneless chicken breast, or chicken thigh, cut into 1/4-inch thick slices
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons mango chutney
  • 2 teaspoons dark soy sauce
  • 1/4-1/2 teaspoon scotch bonnet peppers, minced, seeds removed
  • 2 tablespoons peanut oil, or vegetable oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 small onion, cut into 1/4-inch wide wedges
  • 3 tablespoons chopped cilantro


  • Step 1

    In a medium bowl combine the chicken, soy sauce, salt, and pepper. In a small bowl combine the mango chutney, dark soy sauce, and scotch bonnet peppers.

  • Step 2

    Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the ginger, garlic, and onions and stir-fry 30 seconds or until the onions have just wilted. Push the onion mixture to the side of the wok, swirl in the remaining 1 tablespoon oil, and carefully add the chicken and spread evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until the chicken is browned on all sides but not cooked through. Add the mango chutney mixture and stir-fry 1 to 2 minutes or until the chicken is just cooked through. Stir in the cilantro. Serves 2 to 3 as a main dish with rice or 4 as part of a multi-course meal.