Description
Mango chicken stir fry brings sweet and tangy Asian flavors straight to your dinner table with minimal effort. Crispy chicken pieces dance with ripe mango chunks in a quick, zesty sauce that makes weeknight cooking feel like a restaurant-quality adventure.
Ingredients
Scale
Proteins:
- 4 boneless skinless chicken breasts (about 1 pound or 454 grams), diced
- 1 medium yellow onion, diced
Fruits and Vegetables:
- 2 ripe mangoes, diced
- 1 cup bell peppers, chopped (mix of colors)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
Sauces and Seasonings:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons cooking oil
Instructions
- Dice 1 pound of chicken breasts into uniform 1-inch cubes, ensuring each piece is similar in size for even cooking.
- Chop 1 medium yellow onion and 1 cup of colorful bell peppers into small, consistent pieces that will cook quickly in the pan.
- Peel and cut 2 ripe mangoes into bite-sized chunks, setting them aside while preparing other ingredients.
- Mince 3 garlic cloves and grate 1 inch of fresh ginger to release their aromatic flavors for the sauce.
- Combine ¼ cup low-sodium soy sauce, 2 tablespoons honey, minced garlic, grated ginger, and 2 tablespoons cornstarch in a bowl, whisking until the mixture becomes smooth and glossy.
- Heat 2 tablespoons cooking oil in a large skillet at 375°F (190°C) for 2 minutes until the surface shimmers with heat.
- Add chicken cubes to the hot skillet, spreading them in a single layer to ensure golden browning for 4-5 minutes, stirring occasionally.
- Introduce chopped onions and bell peppers to the skillet, sautéing for an additional 3 minutes until vegetables start to soften.
- Pour the prepared sauce over the chicken and vegetables, stirring continuously for 2 minutes until the sauce thickens and coats each ingredient.
- Gently fold mango chunks into the stir fry, allowing them to warm through without breaking down.
- Drizzle 2 teaspoons sesame oil across the dish, tossing everything together to distribute the final layer of flavor.
- Remove from heat and serve immediately while the chicken remains tender and the sauce glistens.
Notes
- Choose chicken thighs for more flavor and tenderness compared to breast meat.
- Slice vegetables and mango into similar-sized pieces to ensure even cooking and balanced texture.
- Keep the heat high and move ingredients quickly in the pan to prevent sticking and maintain a crisp vegetable texture.
- Substitute honey with maple syrup for a vegan version, and use tofu instead of chicken for a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg