Description
Whipping up Mango Chicken Stir Fry brings tropical flavors dancing across your dinner plate, creating a quick and satisfying meal that connects you with fresh, zesty ingredients. Colorful bell peppers and juicy chicken mingle with sweet mango chunks, delivering a perfect weeknight dinner solution that feels like a mini culinary vacation.
Ingredients
Scale
Protein:
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
Coating:
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 tablespoon ginger garlic paste
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper powder
Vegetables and Aromatics:
- 1 tablespoon oil
- 3 cloves garlic, minced
- 2 green chilies, chopped
- 1 small onion, sliced
- 1 small bell pepper, chopped
- 1 cup ripe mango, diced (fresh or thawed frozen)
Sauces and Seasoning:
- 2 tablespoons dark soy sauce
- 3 tablespoons sweet chili sauce
- 1 tablespoon Asian red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 0.5 teaspoon black pepper powder
- Salt, to taste
- 2 teaspoons cornstarch mixed with 3 tablespoons water (slurry)
- Chopped green onions, for garnish
- Baby spinach, carrots, broccoli, snap peas, zucchini, mushrooms, etc.
- Oil, for frying
Instructions
- Cleanse chicken pieces thoroughly and pat completely dry with paper towels.
- Mix 3 tablespoons cornstarch, 3 tablespoons flour, 1 tablespoon ginger garlic paste, ½ teaspoon salt, and ½ teaspoon black pepper in a medium bowl.
- Coat each chicken piece evenly in the seasoned flour mixture, ensuring complete coverage.
- Pour enough oil into a large skillet to reach 375°F for deep frying.
- Carefully drop coated chicken pieces into hot oil, working in batches to maintain oil temperature.
- Fry chicken for 4-5 minutes until exterior turns golden brown and internal temperature reaches 165°F.
- Remove chicken with a slotted spoon and drain on wire rack lined with paper towels.
- Heat 1 tablespoon oil in a wok over high heat until shimmering.
- Add 3 minced garlic cloves and 2 chopped green chilies, stirring quickly for 10 seconds.
- Toss in sliced onions and chopped bell peppers, stir-frying for exactly 45 seconds.
- Pour 2 tablespoons dark soy sauce, 3 tablespoons sweet chili sauce, 1 tablespoon red chili paste, 2 tablespoons ketchup, and 1 tablespoon rice vinegar into the wok.
- Whisk 2 teaspoons cornstarch with 3 tablespoons water to create a smooth slurry.
- Add cornstarch slurry to sauce and cook for 60 seconds until mixture thickens.
- Fold in crispy chicken pieces and 1 cup diced mango, gently coating with sauce.
- Sprinkle chopped green onions over top and serve immediately while hot.
Notes
- Check chicken cubes are evenly sized so they cook uniformly and crisp perfectly.
- Ensure wok or pan is very hot before adding ingredients to get that authentic stir-fry sear and prevent soggy results.
- For a gluten-free version, replace flour with rice flour or cornstarch and use tamari instead of soy sauce.
- When cutting mango, select ripe but firm fruit to maintain texture and prevent turning mushy during final tossing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 279 kcal
- Sugar: 13 g
- Sodium: 582 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 73 mg