I have to tell you; this Chinese Style Mango Chicken Stir Fry recipe is one of my absolute favorites. The first time I made it, I didn’t know what to expect. Honestly, I just wanted to toss something quick together with the mangoes sitting in my kitchen.
What I didn’t realize was how incredible the sweet tanginess of the mango blends with the savory flavors in the sauce, creating an explosion of flavors that I couldn’t stop eating! If you’ve got a friend you want to impress or just want to spice up your weeknight dinner routine.
I promise this dish will blow you away. Plus, you don’t need any fancy skills to make it – I’ve got everything laid out nice and easy for you below.
Cooking Time
One of the best things about this recipe is how quick it is to make. From start to finish, you can have this delicious mango chicken stir fry on the table in no time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Quick Time Management Tips
- Chop the mango, chicken, and veggies before you start cooking. Having everything ready makes the process smoother.
- Mix your stir-fry sauce beforehand, so you can just pour it in at the right time.
- Use high heat during stir-frying for that classic smoky flavor and quicker results!
Break out your wok, and you’re ready to cook!
Kitchen Tools You’ll Need
Before you get started, make sure your kitchen is well-equipped with these handy tools. Trust me, having everything ready before you start will save you so much hassle in the middle of cooking.
- Wok or Large Non-Stick Pan – The ultimate tool for a good stir fry.
- Sharp Knife – For slicing the chicken, mango, and vegetables.
- Cutting Board – Go for a steady, non-slip surface.
- Mixing Bowls – Perfect for preparing your ingredients and sauce.
- Tongs or Wooden Spatula – Stir and toss the ingredients while cooking.
- Grater or Zester – Optional, but useful if you want to add some fresh ginger or zest.
Ingredients
Here’s what you’ll need to whip up this Chinese Style Mango Chicken Stir Fry. All the ingredients are simple and easy to find.
- Chicken Breast – 2 medium-sized, sliced into thin strips.
- Ripe Mango – 1 large, peeled and cut into cubes.
- Red Bell Pepper – 1, sliced into thin strips.
- Green Bell Pepper – 1, sliced for some color variety.
- Onion – 1 medium, thinly sliced.
- Garlic – 3 cloves, minced. 🧄
- Fresh Ginger – 1-inch piece, grated (optional).
- Soy Sauce – 2 tablespoons.
- Honey – 1 tablespoon (or brown sugar for variation). 🍯
- Rice Vinegar – 1 tablespoon, for a touch of tanginess.
- Cornstarch – 1 teaspoon, mixed with 2 teaspoons of water (for thickening).
- Sesame Oil – 1 teaspoon for fragrant flavor.
- Spring Onions – Finely chopped.
- Sesame Seeds – Toasted, for that nutty crunch.
Ingredient Substitution Ideas
- Make it healthier? Swap regular soy sauce with low-sodium soy sauce.
- No mangoes? Use pineapple chunks as an alternative.
- More veggies? Throw in broccoli or snap peas for extra crunch.
How to Make Chinese Style Mango Chicken Stir Fry?
Follow these easy steps to cook the perfect stir fry in no time.
Marinate the Chicken
Place the sliced chicken in a bowl and mix it with 1 tablespoon of soy sauce. Set aside for 10 minutes. This helps the chicken stay juicy and flavorful.
Prep the Sauce
While the chicken marinates, mix all the sauce ingredients in a small bowl – soy sauce, honey, rice vinegar, cornstarch slurry, and sesame oil. Keep it ready; you’ll need it later.
Sear the Chicken
Heat your wok or pan on high heat and add 1 tablespoon of oil. Once it’s hot, add the marinated chicken slices in a single layer. Sear for 2 minutes on each side until golden brown. Remove from the pan and set aside.
Stir-Fry the Veggies
Add another splash of oil to the hot pan. Toss in the garlic, ginger, and onions, letting them sizzle for about 30 seconds. Add the bell peppers and stir-fry for 2-3 minutes until they are slightly tender but still crunchy.
Add the Sauce and Mango
Pour the prepared sauce into the pan with the vegetables, stirring until it thickens. Now, gently fold in the mango chunks and cooked chicken. Toss everything together to coat well in the glossy sauce.
Garnish and Serve
Sprinkle spring onions and sesame seeds over the top for a professional touch. Remove from heat and serve immediately while it’s hot!
Serving Ideas
- Over Steamed Rice – Scoop the stir fry over jasmine rice to soak up all that amazing sauce.
- With Noodles – Serve over stir-fried noodles for a hearty meal.
- On its Own – Trust me, this stir fry is flavorful enough to enjoy solo.
Try adding a fresh cucumber salad on the side to balance out the flavors.
Pro Tips for a Better Dish
- Use Ripe Mango – The sweeter the mango, the better the dish tastes.
- Cut Even Pieces – Make sure the chicken and veggies are cut into similar sizes for even cooking.
- Cook on High Heat – This keeps the veggies crunchy and creates a smoky flavor.
- Double the Sauce – If you love saucy dishes, make extra sauce on the side for drizzling.
Nutritional Breakdown
Here’s a quick look at the nutrition per serving (calculated for 4 servings):
- Calories: 250-300
- Protein: 22g
- Carbs: 25g
- Fat: 8g
You’ll get a great balance of protein, fiber, and healthy carbs in this meal!
Smart Storage Options
Have leftovers? No problem!
- Refrigerate – Store the stir fry in an airtight container for up to 3 days.
- Reheat – Heat in the microwave or on the stovetop for 2-3 minutes. Add a splash of water if the sauce thickens too much.
- Freeze – This dish freezes well. Pack it into a freezer-safe container and enjoy within a month. Just make sure to thaw completely before reheating.
Chinese Style Mango Chicken Stir Fry Recipe
Ingredients
- Chicken Breast – 2 medium-sized sliced into thin strips.
- Ripe Mango – 1 large peeled and cut into cubes.
- Red Bell Pepper – 1 sliced into thin strips.
- Green Bell Pepper – 1 sliced for some color variety.
- Onion – 1 medium thinly sliced.
- Garlic – 3 cloves minced.
- Fresh Ginger – 1-inch piece grated (optional).
- Soy Sauce – 2 tablespoons.
- Honey – 1 tablespoon or brown sugar for variation.
- Rice Vinegar – 1 tablespoon for a touch of tanginess.
- Cornstarch – 1 teaspoon mixed with 2 teaspoons of water (for thickening).
- Sesame Oil – 1 teaspoon for fragrant flavor.
- Spring Onions – Finely chopped.
- Sesame Seeds – Toasted for that nutty crunch.
Instructions
- Place the sliced chicken in a bowl and mix it with 1 tablespoon of soy sauce. Set aside for 10 minutes. This helps the chicken stay juicy and flavorful.
- While the chicken marinates, mix all the sauce ingredients in a small bowl – soy sauce, honey, rice vinegar, cornstarch slurry, and sesame oil. Keep it ready; you’ll need it later.
- Heat your wok or pan on high heat and add 1 tablespoon of oil. Once it’s hot, add the marinated chicken slices in a single layer. Sear for 2 minutes on each side until golden brown. Remove from the pan and set aside.
- Add another splash of oil to the hot pan. Toss in the garlic, ginger, and onions, letting them sizzle for about 30 seconds. Add the bell peppers and stir-fry for 2-3 minutes until they are slightly tender but still crunchy.
- Pour the prepared sauce into the pan with the vegetables, stirring until it thickens. Now, gently fold in the mango chunks and cooked chicken. Toss everything together to coat well in the glossy sauce.
- Sprinkle spring onions and sesame seeds over the top for a professional touch. Remove from heat and serve immediately while it’s hot!
Notes
- Refrigerate – Store the stir fry in an airtight container for up to 3 days.
- Reheat – Heat in the microwave or on the stovetop for 2-3 minutes. Add a splash of water if the sauce thickens too much.
- Freeze – This dish freezes well. Pack it into a freezer-safe container and enjoy within a month. Just make sure to thaw completely before reheating.
