Description
This vibrant Mango Chicken Stir Fry combines tender, marinated chicken with sweet ripe mangoes and crisp bell peppers, all coated in a flavorful honey-soy sauce. Ready in just 35 minutes, it’s a quick and colorful dish perfect for a weeknight dinner served over rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- Salt and pepper to taste
Vegetables and Aromatics
- 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
Cooking Fat
- 2 tablespoons vegetable oil (divided, for cooking)
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Prepare the chicken: Wash and pat dry the chicken breasts, then cut them into bite-sized pieces for even cooking and easy eating.
- Marinate: 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 vegetables: Slice the red and green bell peppers and onion into thin strips.
- Prepare aromatics: Mince the garlic cloves and grate the ginger to use later in the stir fry.
- Make the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, honey, and cornstarch until smooth. This sauce will thicken and glaze the stir fry.
- Cook chicken: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove and set aside.
- Stir-fry vegetables: In the same skillet, add the remaining 1 tablespoon oil. Stir-fry the sliced onions, red and green bell peppers, minced garlic, and grated ginger for 3-4 minutes until the veggies soften but remain crisp.
- Combine chicken and vegetables: Return the cooked chicken to the skillet and mix well with the vegetables.
- Add mango and sauce: Gently fold in the diced mango, then pour the prepared sauce over the mixture. Continue cooking while stirring for 2-3 minutes until the sauce thickens and coats the chicken and vegetables well.
- Serve: Garnish with freshly chopped cilantro. Serve hot over cooked rice or noodles for a complete meal.
Notes
- For best flavor, use ripe mangoes that are sweet and soft.
- The cornstarch in the sauce helps achieve a glossy, thick texture.
- You can substitute chicken breasts with thighs for juicier results.
- Adjust the amount of honey based on your desired sweetness level.
- Serve immediately to enjoy the freshness and vibrant colors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
