This quick and easy mango chicken stir fry is a perfect weeknight meal, ready in just about 30 minutes. Start with boneless chicken breasts or boneless chicken thighs, then add onion, bell pepper, and diced mango with the easy, tangy sauce. Just add rice for a quick and easy weeknight dinner!
Mango chicken stir fry: at a glance
What is it? Boneless chicken pieces (thighs or breasts) cooked together in a skillet with onion, bell pepper and mango chunks, all in a tangy sauce.
Why you’ll love it! This stir-fry comes together quickly in one pan in about 30 minutes, so it’s a perfect weeknight meal. It’s full of flavour, but without spiciness, so it’s great for the whole family. Just add rice!
How do you make it? Brown the chicken in a skillet. Remove to a plate. Cook the onion and bell peppers in the same skillet. Add the sauce and the mango, and cook briefly before adding the chicken back to the skillet.
Ingredients and substitutions
A few notes about the key ingredients …
Boneless chicken – You can start with boneless chicken breasts or boneless chicken thighs.
Mangoes – Any variety of mango will work here. Use what you have on hand or enjoy.
Bell pepper – I suggest red bell pepper for this stir fry, but orange or yellow is just fine, too.
Asian chili garlic sauce – This is my favourite sauce for adding a chili flavour and garlic, without adding a ton of heat. You could substitute Sambal Oelek, but keep in mind that it is a lot spicier, so use only about 1/3 of the amount specified. Finally, Sriracha is always an option as well.
How to make this speed mango chicken stir fry
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by tossing the chicken pieces in cornstarch.
Step 2: Cook the chicken pieces in hot oil until no longer pink.
Step 3: Remove the chicken pieces to a plate.
Step 4: To the same skillet, add the onion, bell pepper and mango chunks and cook until softened.
Step 5: Add the stir fry sauce to the skillet and cook until bubbly and thickened.
Step 6: Return the chicken to the skillet and cook it together with the sauce until the chicken is warmed and cooked through.
Recipe video
Recipe tips!
- Take a minute to prep all the ingredients ahead and have them at the ready. It will make for a less chaotic cooking experience and allow the dish to move along smoothly.
- If you’d like to serve this stir fry with rice, start the rice before you start the stir fry.
What to serve with mango chicken stir fry
Rice (or cauliflower rice) is the most obvious pairing for this stir-fry. Coconut rice or cilantro lime rice would be a great pairing. For added vegetables, green beans, peas, or broccoli would all be great options.
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Get the Recipe: Speedy Mango Chicken Stir Fry
Ingredients
- 2 boneless chicken breasts or 5-6 boneless chicken thighs, cut into bite-sized pieces
- 2 Tablespoons cornstarch
- 1 Tablespoon cooking oil
- 1 medium red bell pepper, cored and thinly sliced
- 1/2 medium red or yellow onion, thinly sliced
- 2 cups diced mango
- 1 1/2 teaspoons ginger garlic paste, or 3/4 tsp grated ginger with 3/4 tsp grated garlic
Sauce:
- 1/2 cup chicken broth
- 1 Tablespoon white or brown sugar
- 2 Tablespoons soy sauce, low-sodium recommended
- 2 Tablespoons rice vinegar
- 2 Tablespoons Asian chili garlic sauce, adjust to taste
- 1 Tablespoon cornstarch
To serve:
- green onion, sliced
- fresh cilantro, chopped
- lime wedges
Instructions
- Cut the 2 boneless chicken breasts or 5-6 boneless chicken thighs into bite-sized pieces. Sprinkle with the 2 Tablespoons cornstarch and toss or stir to coat the chicken well. Set aside.
- Take a minute to cut up the 1/2 medium red or yellow onion, 1 medium red bell pepper and 2 cups diced mango and set aside.
- Make the sauce by combining all the sauce ingredients in a small bowl or measuring cup. Set aside.1/2 cup chicken broth, 1 Tablespoon white or brown sugar, 2 Tablespoons soy sauce, 2 Tablespoons rice vinegar, 2 Tablespoons Asian chili garlic sauce, 1 Tablespoon cornstarch
- Heat the 1 Tablespoon cooking oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink and lightly browned. Remove the chicken to a plate.
- To the same skillet, add a splash more oil, if needed. Add the onion and bell pepper and cook, stirring, until softened, about 3 minutes. Add the diced mango and cook briefly, about 1 minute. Add the 1 1/2 teaspoons ginger garlic paste and stir in.
- Add the sauce to the skillet and stir it in. Return the chicken to the skillet, together with any juices on the plate. Cook all together until the chicken is cooked through and the sauce is thickened.
- Serve topped with sliced green onion and chopped cilantro, with lime wedges for drizzling. Nice served with rice and a green vegetable.
Notes
Watch how to make it
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
