Orange & Mango Chicken Foil Packs

Consider this saucy dish your no-sweat summer stir-fry alternative; it’s got all of the sweet-and-sour flavors but doesn’t require you to stand over a hot stove to prepare.

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Photo by Darren Kemper

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Prep Time
15 min
Cook Time
15 min
30 min


  • 12 oz boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup peeled, pitted and cubed mango (TIP: Do not use frozen mango as it won’t hold its shape during cooking.)
  • 1 navel orange, peeled and segmented
  • 1 large red bell pepper, cut into 
1-inch chunks
  • 4 green onions, cut into 1-inch lengths
  • 1 green finger chile pepper, seeded and thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp coconut sugar (TRY: Wholesome! Organic Coconut Palm Sugar)
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp Thai red curry paste
  • 1 tbsp arrowroot starch
  • 2 tsp peeled and grated fresh ginger
  • 1/4 cup torn fresh cilantro


  1. Heat a grill to medium-high. Arrange chicken, mango, orange, red pepper, green onions and chile pepper in the center of a 24-inch-long piece of heavy-duty foil. Lift up edges of foil to form a bowl shape, leaving top open.
  2. In a small bowl, whisk together broth, sugar, soy sauce, vinegar, curry paste, arrowroot and ginger. Pour over chicken mixture; toss to coat. Bring short edges of foil together, then fold inward a few times along each long edge to seal packet.
  3. Place packet on grill, reduce heat to medium-low and close lid. Cook until chicken is no longer pink inside, 15 to 18 minutes. Sprinkle with cilantro.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 217
  • Carbohydrate Content 27 g
  • Cholesterol Content 62 mg
  • Fat Content 3 g
  • Fiber Content 3 g
  • Protein Content 22 g
  • Saturated Fat Content 1 g
  • Sodium Content 441 mg
  • Sugar Content 20 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g