I remember the day I accidentally swapped mango for papaya in what was supposed to be a simple chicken stir-fry. While it wasn’t my finest culinary moment, it led to a delicious discovery: the delightful pairing of juicy, ripe mangoes with savory, crispy chicken. This dish has become a favorite in my home for its balance of sweet, spicy, and tangy flavors, plus it’s a breeze to whip up for weeknight dinners or special gatherings.
If you’re a fan of bold flavors and crave a dish that feels both gourmet and comforting, this Mango Chicken Stir-Fry is for you. With tender chicken pieces coated in a sticky-sweet sauce, crunchy bell peppers, and the surprise of fresh mango, it’s a plate of sunshine that delivers a flavor explosion in every bite.
Why You’ll Love This Recipe
There are so many reasons to add Mango Chicken Stir-Fry to your recipe rotation. First, it’s a quick and easy dish that requires just 30 minutes from start to finish. Perfect for busy weeknights when you want something impressive but don’t have hours to spend in the kitchen. The recipe also uses simple, everyday ingredients that pack a punch when combined, making it accessible yet bursting with flavor.
This dish is highly versatile. Not a fan of chicken? Swap it out for tofu or shrimp. Prefer a little extra crunch? Add more vegetables like broccoli or snap peas. The sweet mango balances beautifully with the spice of chili paste, and the crispy chicken provides a satisfying contrast to the soft mango chunks. It’s a crowd-pleaser for both kids and adults alike, guaranteed to make any mealtime special.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: Serves 4
Ingredients
The Crispy Chicken:
- 1 pound (500 g) boneless, skinless chicken breasts, cut into bite-sized cubes
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- Oil for frying
The Stir-Fry:
- 3 tablespoons oil (for cooking)
- 1 large onion, cut into 1-inch cubes
- 1 cup mixed bell peppers (red, yellow, green), cut into 1-inch pieces
- 1 cup ripe mango, cut into cubes
- 2 tablespoons chopped garlic
- 2-3 green chilies, chopped (adjust to taste)
The Sauce:
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons Asian red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper powder
- 2 tablespoons cornstarch mixed with 1 cup water (cornstarch slurry)
For Garnish:
- Chopped green onions
Step-by-Step Instructions
1. Prepare the Chicken
Start by preparing the crispy chicken. In a large bowl, mix the cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper. Add the chicken pieces and toss until they’re evenly coated.
2. Fry the Chicken
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, fry the chicken in batches. Be careful not to overcrowd the pan; this ensures even cooking. Fry the chicken pieces until they’re golden brown and crispy. Transfer them to a plate lined with paper towels to remove excess oil. Set aside.
3. Sauté the Aromatics
In a large wok or skillet, heat 3 tablespoons of oil over high heat. Add the chopped garlic and green chilies, stirring quickly. Allow the garlic to release its aroma, but be cautious not to burn it.
4. Add the Vegetables
Toss in the onion cubes and mixed bell peppers. Stir-fry them on high heat for about a minute, keeping them slightly crunchy. The vibrant colors of the vegetables should remain intact.
5. Make the Sauce
Lower the heat slightly and add the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Stir everything together, ensuring the vegetables are evenly coated with the flavorful sauce.
6. Thicken the Sauce
Pour in the cornstarch slurry, stirring continuously. The sauce will begin to thicken and take on a glossy sheen. Adjust the consistency by adding a little water if needed, but it should be thick enough to cling to the chicken and mango.
7. Combine Chicken and Mango
Add the fried chicken pieces to the wok, followed by the mango cubes. Gently toss everything together, making sure the chicken and mango are well coated in the sticky sauce. Cook for an additional minute to heat everything through.
8. Garnish and Serve
Transfer the Mango Chicken Stir-Fry to a serving dish and garnish with chopped green onions. Serve it immediately with steamed rice, noodles, or even a simple side salad for a complete meal.
Additional Tips for Success
- Choose the Right Mango: Use ripe but firm mangoes for this recipe. Overripe mangoes may turn mushy during cooking, while underripe ones can be too tart.
- Don’t Overcrowd the Pan: When frying the chicken, work in small batches. Overcrowding lowers the oil temperature and prevents the chicken from getting crispy.
- Prep Ingredients Ahead: This recipe cooks quickly, so have all your ingredients measured and ready to go before you start cooking.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of green chilies and red chili paste. You can also remove the seeds from the chilies to reduce the spice level.
- Toast the Cornstarch Slurry: Allow the cornstarch slurry to cook for at least a minute to remove any raw taste.
Recipe Variations
This dish is endlessly customizable. Here are some variations to suit different tastes and dietary needs:
- Vegetarian Option: Swap the chicken for tofu or paneer. Both work wonderfully with the tangy-sweet sauce.
- Gluten-Free: Use gluten-free soy sauce and replace the all-purpose flour with cornstarch.
- Spicier Kick: Add a teaspoon of chili flakes or a drizzle of sriracha for more heat.
- Herbaceous Twist: Add a handful of fresh cilantro or Thai basil at the end for a fragrant finish.
- Tropical Flavor: Mix in pineapple chunks with the mango for a tropical variation.
How to Serve
Here are a few serving suggestions to turn this dish into a memorable meal:
- Rice: Serve the Mango Chicken Stir-Fry over steamed jasmine or basmati rice.
- Noodles: Pair it with stir-fried noodles for a more indulgent option.
- Side Salad: Add a crisp green salad with a simple lime vinaigrette for a refreshing contrast.
- Wraps: Spoon the stir-fry into lettuce leaves or tortillas for a fun, handheld meal.
Storage and Freezing
This Mango Chicken Stir-Fry stores beautifully, making it ideal for meal prep:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.
- Freeze: Place the cooked stir-fry in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQ
Can I use frozen mango?
Yes, but make sure to thaw and drain the mango thoroughly to prevent excess water in the dish.
What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or even white vinegar in a pinch.
Is this dish spicy?
The spice level is moderate, but you can easily adjust it by reducing or increasing the chilies and chili paste.
Can I make this ahead of time?
Absolutely! You can fry the chicken and prepare the sauce ahead of time. Combine and reheat just before serving.
Conclusion
This Mango Chicken Stir-Fry is more than just a recipe; it’s a vibrant celebration of sweet, spicy, and tangy flavors. Whether you’re impressing guests or treating yourself, this dish guarantees happiness in every bite. I’d love to see how yours turns out—snap a photo and tag me on social media!
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Mango Chicken Stir-Fry – Easy Weeknight Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Sweet and Spicy Mango Chicken Stir-Fry combines crispy chicken, fresh mango, and crunchy bell peppers in a sticky, flavorful sauce. It’s the ultimate blend of sweet, spicy, and tangy, perfect for quick weeknight meals or impressing guests.
Ingredients
- 1 pound chicken breasts (cut into cubes)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- Oil for frying
- 1 large onion (cubed)
- 1 cup mixed bell peppers (cubed)
- 1 cup ripe mango (cubed)
- 2 tablespoons garlic (chopped)
- 2–3 green chilies (chopped)
- 2 tablespoons soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons chili paste
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch slurry (cornstarch + water)
- Chopped green onions (for garnish)
Instructions
- Coat chicken cubes in cornstarch, flour, ginger-garlic paste, salt, and pepper.
- Fry chicken until crispy and set aside.
- Sauté garlic and chilies in oil. Add onions and bell peppers; stir-fry briefly.
- Combine soy sauce, sweet chili sauce, chili paste, ketchup, vinegar, salt, and pepper in the wok.
- Add cornstarch slurry and cook until thickened.
- Toss in chicken and mango; cook for 1-2 minutes.
- Garnish with green onions and serve hot.
Notes
- Use ripe but firm mangoes for the best texture.
- Adjust spice levels by adding or reducing chili paste and green chilies.
- Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired