Description
This Chinese Style Mango Chicken Stir Fry is a vibrant and flavorful dish combining tender chicken, sweet ripe mango, and colorful bell peppers in a savory sauce. Ready in just 30 minutes, it offers a perfect balance of savory and fruity notes, complemented by fresh ginger, garlic, and a touch of heat from cayenne pepper. Ideal for a quick, healthy weeknight meal served over rice or noodles.
Ingredients
Scale
Chicken & Marinade
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp cornstarch
- ¼ cup low-sodium soy sauce
Vegetables & Aromatics
- 1 cup bell peppers (mixed colors), sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, chopped (for garnish)
Sauce
- 1 ripe mango, diced
- ½ cup fresh mango juice
- 2 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- Optional: pinch of cayenne pepper
- 1 tbsp sesame oil
Instructions
- Marinate Chicken: Slice the chicken breasts into bite-sized pieces. Toss them with cornstarch and low-sodium soy sauce, ensuring each piece is coated evenly. Let the chicken marinate for 10 minutes to absorb the flavors and achieve a light coating.
- Sauté Aromatics: Heat sesame oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant—about 1 minute—taking care not to burn them.
- Cook Chicken: Add the marinated chicken pieces in a single layer to the wok. Cook for approximately 4 minutes on each side, or until the chicken is golden brown and cooked through.
- Cook Vegetables: Stir in the sliced bell peppers and onions. Continue cooking, stirring frequently, until the vegetables are tender but still crisp, about 3-5 minutes.
- Make Sauce & Simmer: In a small bowl, whisk together fresh mango juice, rice vinegar, honey or brown sugar, and cayenne pepper if using. Pour this sauce mixture over the stir fry. Allow it to simmer for 1 minute so the flavors meld and the sauce slightly thickens.
- Add Mango: Gently fold in the diced ripe mango, warming it through in the pan for another 1 to 2 minutes without breaking up the pieces.
- Serve: Remove from heat and serve immediately over steamed rice or noodles. Garnish with chopped green onions for freshness and added flavor.
Notes
- Ensure the mango is ripe but firm to prevent it from becoming mushy during cooking.
- You can substitute chicken breasts with boneless chicken thighs for a juicier result.
- Adjust the sweetness by varying the amount of honey or brown sugar added.
- For extra heat, increase the cayenne pepper or add fresh chili slices.
- If fresh mango juice is unavailable, use store-bought mango nectar or blend fresh mango flesh with a bit of water.
- Serve immediately for best texture and flavor, as the mango softens if cooked too long.
