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Chinese Style Mango Chicken Stir Fry

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A vibrant and flavorful stir fry featuring juicy chicken and the sweetness of ripe mango, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound skinless boneless chicken breasts or thighs (500 g)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Neutral flavored oil (for frying)
  • 3 tablespoons cooking oil
  • 2 tablespoons chopped garlic
  • 2–3 green chilies (chopped)
  • 1 large onion (cut into 1-inch cubes)
  • 1 cup cubed bell peppers (1-inch cubes)
  • 2 tablespoons dark soy sauce
  • 4 tablespoons sweet chili sauce
  • 2 tablespoons red chili paste
  • 2 tablespoons tomato ketchup
  • 1 tablespoon rice vinegar
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup peeled and cubed ripe mangoes
  • Chopped spring onion greens (to garnish)

Instructions

  1. Prep Your Ingredients: Begin by gathering all your ingredients. Dice the mango, chop the garlic, and slice the bell peppers.
  2. Coat the Chicken: In a bowl, combine cornstarch, flour, ginger garlic paste, salt, and pepper. Toss the chicken pieces until coated.
  3. Heat the Oil: Heat your neutral oil in a large skillet or wok over medium-high heat until hot but not smoking.
  4. Fry the Chicken: Carefully add the coated chicken in batches, frying for about 4-5 minutes until golden. Remove and let drain on paper towels.
  5. Sauté Aromatics: In the same skillet, add cooking oil and sauté the minced garlic and chopped chilies until fragrant.
  6. Add the Veggies: Toss in the onion and bell peppers, cooking for 3-4 minutes until vibrant and slightly tender.
  7. Make the Sauce: In a bowl, whisk together dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and black pepper. Pour over the veggies.
  8. Combine: Add the fried chicken back to the skillet, stirring to coat everything in the sauce. Cook for an additional 2-3 minutes.
  9. Thicken the Sauce: Mix cornstarch with water and stir into the stir-fry, cooking for another minute until thickened.
  10. Finish with Mango: Gently fold in cubed mango and heat through.
  11. Garnish and Serve: Remove from heat and garnish with chopped spring onions before serving.

Notes

Serve over rice or quinoa for a complete meal. Feel free to add nuts for crunch, or try tofu for a vegetarian option.

Nutrition

Keywords: Mango Chicken, Stir Fry, Chinese Recipe, Quick Dinner, Weeknight Meal

Find it online: https://mapleladle.com/chinese-style-mango-chicken-stir-fry-recipe/