Get the Recipe: Speedy Mango Chicken Stir Fry
A quick and easy mango chicken stir fry, with chunks of chicken and mango, bell peppers and a tangy sauce.
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
Tips!
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.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Watch how to make it
Serving: 1serving, Calories: 532kcal, Carbohydrates: 100g, Protein: 20g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 36mg, Sodium: 575mg, Potassium: 350mg, Fiber: 7g, Sugar: 68g, Vitamin A: 13400IU, Vitamin C: 58mg, Calcium: 77mg, Iron: 6mg
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