This delicious Chinese-Style Mango Chicken Stir Fry combines sweet and savory flavors and comes together in less than 30 minutes with simple ingredients. Pair it with rice or noodles for a hearty and satisfying meal.
Ingredients
Meat
- • 1 lb Chicken breasts or thighs, skinless boneless
Produce
- • 1 cup Bell peppers
- • 2 tbsp Garlic
- • 2 Green chilies
- • 1 cup Mangoes, ripe
- • 1 Onion, large
- • 1 Spring onion greens
Condiments
- • 4 tbsp Chili sauce, sweet
- • 1 tsp Ginger garlic paste
- • 2 tbsp Soy sauce, dark
- • 2 tbsp Tomato ketchup
Baking & Spices
- • 1/4 cup All-purpose flour
- • 3/4 tsp Black pepper, ground
- • 3/8 cup Cornstarch
- • 2 tbsp Red chili paste
- • 1 tsp Salt
Oils & Vinegars
- • 3 tbsp Cooking oil
- • 1 Neutral flavored oil
- • 1 tbsp Rice vinegar
Liquids
- • 1 cup Water
Instructions:
- Prepare the Sauce:
In a small bowl, mix soy sauce, oyster sauce, and honey (or sugar). Set aside. - Cook the Chicken:
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add the chicken pieces and cook until lightly browned and cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics:
- In the same pan, heat another tablespoon of oil.
- Add garlic, ginger, and onions, and sauté until fragrant, about 1 minute.
- Cook Vegetables:
- Add the bell pepper slices and stir-fry for 2–3 minutes until slightly tender but still crisp.
- Combine Ingredients:
- Return the cooked chicken to the pan and pour in the sauce. Stir well to coat everything evenly.
- Thicken the Sauce:
- Add the cornstarch slurry to the pan, stirring constantly until the sauce thickens, about 1–2 minutes.
- Add Mango:
- Gently fold in the diced mango and cook for another minute to warm it through without breaking it apart.
- Serve:
- Remove from heat and serve hot with steamed rice or noodles. Garnish with green onions or sesame seeds, if desired.
Enjoy your flavorful and quick Mango Chicken Stir Fry! 🍽️
