Chinese Style Mango Chicken Stir Fry Recipe
This Chinese Style Mango Chicken Stir Fry is quick, flavorful, and perfect for weeknights. With juicy chicken, ripe mangoes, bell peppers, and a tangy-sweet sauce, it’s a deliciously balanced dish. It’s easy to customize and pairs well with rice or noodles. A must-try for mango lovers!
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.