Description
This Chinese-style mango chicken stir fry is a delightful mix of sweet, savory, and slightly spicy flavors. Tender chicken, vibrant bell peppers, and juicy mango chunks come together in a delicious sauce that pairs perfectly with jasmine rice. A quick and easy stir-fry recipe that’s sure to impress!
Ingredients
Scale
Chicken Stir Fry:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables and Fruits:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 ripe mango, peeled and cut into chunks
- 3 green onions, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Sauce and Garnish:
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes (optional)
- cooked jasmine rice (for serving)
- sesame seeds (for garnish)
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch until evenly coated.
- Cook Chicken: Heat vegetable oil in a wok, add chicken, and cook until browned. Set aside.
- Stir-Fry Vegetables: In the same pan, stir-fry garlic, ginger, and bell peppers until tender.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, and red pepper flakes.
- Combine: Return chicken to the pan with mango and sauce. Stir-fry until coated.
- Serve: Serve over jasmine rice, garnished with green onions and sesame seeds.
Notes
- For a spicier version, add more red pepper flakes or chili oil.
- If fresh mango is unavailable, use frozen (thawed) mango chunks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 420
- Sugar: 15g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
