Description
Easy chinese style mango chicken stir fry brings together sweet mango and savory chicken in a quick stovetop dish that tastes restaurant-quality when you keep everything prepped and your heat high. This one works beautifully for beginners because you just toss everything into the pan and let the flavors mingle together in minutes.
Ingredients
Scale
Protein and coating:
- 1 pound skinless boneless chicken breasts or thighs
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables and aromatics:
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup cubed bell peppers
- 1 cup peeled and cubed ripe mangoes
- 1 tablespoon chopped spring onion greens
Sauce and finishing:
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- neutral flavored oil for frying
Instructions
- Cut your 1 pound of chicken breasts or thighs into bite-sized pieces, roughly 1-inch cubes.
- In a bowl, combine ¼ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon ginger garlic paste, ½ teaspoon salt, and ¼ teaspoon ground black pepper, then toss your chicken pieces in this coating until fully covered.
- Heat neutral oil in a large skillet or wok over medium-high heat (around 350°F if you’re using a thermometer), then working in batches so your pieces don’t crowd the pan, fry the coated chicken for 6-8 minutes until the outside turns golden and crispy, stirring occasionally to cook evenly on all sides.
- Transfer your fried chicken to a plate lined with paper towels to drain excess oil.
- Pour 3 tablespoons of cooking oil into the same skillet over medium heat, then add 2 tablespoons chopped garlic and 2-3 chopped green chilies, stirring for about 30 seconds until fragrant.
- Add your 1 large onion cut into 1-inch cubes and 1 cup of bell pepper cubes to the pan, cooking for 3-4 minutes while stirring occasionally so the vegetables soften but stay slightly crisp.
- Stir together 2 tablespoons dark soy sauce, 4 tablespoons sweet chili sauce, 2 tablespoons red chili paste, 2 tablespoons tomato ketchup, 1 tablespoon rice vinegar, ½ teaspoon salt, ½ teaspoon ground black pepper, and 2 tablespoons cornstarch mixed with 1 cup water to create your sauce.
- Pour the sauce mixture into your pan with the vegetables and bring everything to a gentle simmer over medium heat for 2-3 minutes, stirring constantly until the sauce thickens slightly.
- Return your fried chicken to the pan along with 1 cup of peeled and cubed ripe mango, gently tossing everything together and cooking for another 2 minutes just to warm through without breaking apart the mango pieces.
- Garnish your finished dish with chopped spring onion greens and serve immediately while it’s still warm.
Notes
- Cut your chicken into bite-sized pieces so it cooks quickly and evenly throughout the pan.
- Keep your mango chunks separate from the sauce until the last minute, since they soften fast and turn mushy if cooked too long.
- Have all your ingredients prepped and ready before you start cooking, because stir-frying happens quickly and there’s no time to chop once the heat is on.
- If you’re avoiding sugar, reduce the amount in the sauce or swap it for a touch of honey, though your dish will be less sweet overall.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 20 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg