Mango Chicken Stir Fry
A vibrant and fruity stir fry featuring juicy chicken and ripe mango, balanced with savory sauces and fresh vegetables, perfect for a quick weeknight meal.
Ingredients
For the Chicken
- 1 pound skinless boneless chicken breasts or thighs Thighs stay juicier; breasts cook leaner.
- ¼ cup cornstarch For dredge
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Any amount neutral flavored oil For frying; vegetable or canola work well.
For the Sauce
- 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 Or to taste.
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch For slurry
- 1 cup water
For Stir-frying
- 3 tablespoons cooking oil For stir-frying
- 2 tablespoons chopped garlic
- 2-3 pieces green chilies, chopped Adjust to taste.
- 1 large onion, cut into 1-inch cubes
- 1 cup cubed bell peppers 1-inch cubes; mix colors for visual appeal.
- 1 cup peeled and cubed ripe mangoes
- To taste chopped spring onion greens To garnish
Instructions
Fry the Chicken
- Cut chicken into 1–1.25-inch pieces.
- In a bowl, mix ¼ cup cornstarch, ¼ cup flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp black pepper.
- Toss chicken until evenly coated.
- Heat neutral oil in a wide skillet or wok over medium-high heat.
- Add chicken in batches so pieces don’t crowd.
- Fry until golden and cooked through, about 4–5 minutes per batch (internal temp 165°F / 74°C).
- Drain on paper towels and set aside.
Make the Sauce
- Wipe the skillet and add 3 tablespoons cooking oil. Heat until shimmering.
- Add chopped garlic and green chilies; stir-fry for 20–30 seconds until fragrant.
- Add cubed onion and bell peppers; stir-fry 2–3 minutes until vegetables are tender-crisp.
- In a bowl, whisk together 2 tbsp dark soy sauce, 4 tbsp sweet chili sauce, 2 tbsp red chili paste, 2 tbsp ketchup, 1 tbsp rice vinegar, ½ tsp salt, ½ tsp black pepper, and 1 cup water.
- Stir the sauce into the pan, bring to a simmer.
- Mix 2 tbsp cornstarch with 2–3 tbsp water to make a slurry, then whisk into the simmering sauce.
- Cook 1–2 minutes until sauce thickens and becomes glossy.
- Add the fried chicken and 1 cup cubed ripe mangoes.
- Toss gently to coat, heating just until the mango is warm (30–60 seconds). Overcooking will make mango mushy.
- Garnish with chopped spring onion greens and serve immediately.
Notes
For a lighter meal, serve on a bed of baby spinach or mixed greens and let warm sauce wilt the leaves. Store in an airtight container for up to 3 days. Freeze in a sealed container for up to 2 months.