Description
This Mango Chicken Stir Fry is a vibrant and flavorful dish combining tender chicken with sweet mangoes and colorful bell peppers. Tossed in a honey-soy sauce and cooked in a skillet, it offers a perfect balance of savory and sweet in just 35 minutes, ideal for a quick and healthy weeknight dinner.
Ingredients
Scale
Chicken
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce (for marinating)
- Salt and pepper to taste
Vegetables and Fruits
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
Oil and Garnish
- 2 tablespoons vegetable oil (for cooking)
- Fresh cilantro, chopped (for garnish)
Serving
- Cooked rice or noodles (for serving)
Instructions
- Prepare the chicken: Wash and pat dry the chicken breasts, then cut into bite-sized pieces for even cooking and easy eating.
- Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, salt, and pepper. Let it marinate for 15-20 minutes to enhance flavor.
- Slice the vegetables: Prepare the red and green bell peppers and onion by slicing them into thin strips for quick stir-frying.
- Prepare aromatics: Mince the garlic cloves and grate the ginger to add fragrant and spicy notes to the dish.
- Make the sauce: In a small bowl, mix 2 tablespoons soy sauce, honey, and cornstarch until smooth; this sauce will thicken and coat the chicken and vegetables.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Stir-fry vegetables and aromatics: In the same skillet, add the remaining 1 tablespoon oil if needed. Stir-fry onions, bell peppers, garlic, and ginger for 3-4 minutes until slightly softened and aromatic.
- Combine chicken and vegetables: Return the cooked chicken to the skillet and mix well with the vegetables.
- Add mango and sauce: Add the diced mango and pour in the prepared sauce. Stir to combine everything evenly and cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients beautifully.
- Serve: Garnish with fresh chopped cilantro and serve hot over cooked rice or noodles.
Notes
- Use ripe mangoes for the best balance of sweetness and flavor.
- Adjust the honey and soy sauce amounts in the sauce to your preferred level of sweetness and saltiness.
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- To keep the veggies crisp, avoid overcooking during the stir-fry step.
- This recipe can be easily adapted to a gluten-free diet by using gluten-free soy sauce.
- Leftovers can be refrigerated for up to 2 days but taste best fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
