Chinese-Style Mango Chicken Stir Fry

When life hands you ripe mangoes and hungry mouths to feed, this Chinese-Style Mango Chicken Stir Fry is exactly the kind of magic you need in your kitchen. Sweet, spicy, and loaded with bold Asian flavors, this dish brings that irresistible takeout taste—without the price tag or the guilt.

If you’ve got about 30 minutes, a handful of pantry staples, and a craving for something both comforting and a little adventurous, you’re in for a treat. This one’s for the busy moms juggling dinner and soccer practice, the multitasking professionals with no time to babysit the stove, and honestly, anyone who just wants to eat something really, really good.

Why You’ll Love This Chinese-Style Mango Chicken Stir Fry

You know those nights when you want something fast but fabulous? This Chinese-style mango chicken stir fry is your new dinner BFF.

Here’s why:

• Flavor-packed: It’s sweet from the mangoes, spicy from the chilies, and umami-rich from the soy and chili sauces.
• Quick to make: 30 minutes, start to finish.
• Kid-friendly: (Surprisingly, yes!) My kids actually ask for seconds. The mango works its magic, trust me.
• Great for leftovers: If there are any… good luck with that!

And let’s be honest—Asian mango chicken sounds like something fancy from a restaurant menu, but you can whip this up without breaking a sweat (or the bank).

Ingredients You’ll Need

For Frying the Chicken:

• 1 lb skinless boneless chicken breasts or thighs (about 500g)
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 tsp ginger garlic paste
• ½ tsp salt
• ¼ tsp ground black pepper
• Neutral oil for frying (vegetable, canola, etc.)

For the Sauce (aka the soul of the dish):

• 3 tbsp cooking oil
• 2 tbsp chopped garlic
• 2–3 green chilies, chopped (adjust to your heat preference)
• 1 large onion, cut into 1-inch cubes
• 1 cup cubed bell peppers (any color)
• 2 tbsp dark soy sauce
• 4 tbsp sweet chili sauce
• 2 tbsp red chili paste
• 2 tbsp tomato ketchup
• 1 tbsp rice vinegar
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 2 tbsp cornstarch mixed with 1 cup water (slurry)
• 1 cup ripe mangoes, peeled and cubed
• Chopped green onions for garnish

How to Make Chinese-Style Mango Chicken Stir Fry

Step 1: Fry the Chicken

1. Wash and thoroughly pat dry your chicken. Moisture is the enemy of crispiness, so don’t skip this.
2. Cut the chicken into bite-sized cubes.
3. In a mixing bowl, combine cornstarch, flour, ginger garlic paste, salt, and black pepper.
4. Toss the chicken cubes in the mixture until they’re well coated.
5. Heat oil in a deep skillet or wok. Once hot (but not smoking), fry the chicken in two batches until golden and crispy. Drain on paper towels.

Aneta’s Tip: Don’t overcrowd the pan—it’s the fastest way to soggy chicken.

Step 2: Make the Sauce

1. In a clean wok or large skillet, heat 3 tbsp oil on high heat.
2. Toss in the garlic and green chilies. Sauté for just a few seconds—enough to release that amazing aroma.
3. Add onions and bell peppers. Stir-fry for 1 minute. You want them slightly cooked but still crunchy.
4. Pour in the soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and pepper. Stir to combine.
5. Mix the cornstarch slurry and slowly pour it into the wok. Cook for about a minute until the sauce thickens.
6. Add the crispy fried chicken and mango cubes. Toss everything together until the chicken is well coated in that glossy, tangy-sweet sauce.

Top with chopped green onions. Serve immediately over steamed rice or noodles.

Helpful Tips for Stir Fry Success

• Use ripe but firm mangoes. You don’t want mango mush. Look for ones that give slightly when pressed.
• Adjust the heat. Not a fan of spice? Skip one of the chilies or go light on the chili paste.
• Crispy chicken hack: Let the coated chicken sit for 5-10 minutes before frying. It helps the coating stick better and crisp up beautifully.
• Meal prep friendly: You can fry the chicken and chop the veggies in advance to make weeknight dinners even faster.

A Little Kitchen Story…

I first made this recipe on a summer night when my kids were this close to ordering pizza again. We had chicken, a lonely ripe mango on the counter, and a fridge door full of sauces. I played around, tossed things into a wok, and BAM—this Asian mango chicken stir fry was born. It’s been a hit ever since.

FAQs About Chinese-style mango chicken stir fry

Conclusion

A quick stir, a dash of spice, and a burst of mango sweetness—this Chinese-style mango chicken stir fry truly delivers all the flavor with none of the fuss. Whether you’re trying to spice up a weeknight dinner or impress someone special, this one-pan wonder has your back.

So next time you’re tempted to dial up your favorite takeout place… pause. Grab that mango, and stir up some homemade happiness instead.

Happy cooking,💛

You May Also Love These Sweet & Spicy Chicken Recipes

If this Chinese-Style Mango Chicken Stir Fry hit all the right notes for you—sweet, spicy, and just the right kind of tangy—then I’ve got a few more flavor-packed dishes you’ll definitely want to try next. Whether you’re on a roll with Asian-inspired recipes or just craving something that balances heat and sweetness, these are perfect follow-ups to keep the dinner table exciting:

1. Crispy Chinese Honey Chicken – Think golden fried chicken with a sticky-sweet honey glaze. It’s like your favorite takeout, but better (and crispier!).
2. Sweet Chili Chicken Bowl with Coconut Lime Drizzle – If you loved the mango twist, this tropical, creamy, and spicy bowl will be right up your alley.
3. Copycat Sweet Fire Chicken – This one’s got pineapple, peppers, and heat—very similar in vibe to our mango stir fry but with a different juicy kick.
4. Jerk Chicken and Mango Slaw Bowls with Honey Lime Cream – Still can’t get enough mango? This bowl balances spice and cool creaminess in the most irresistible way.

Each of these dishes brings something a little different to the table, but they all celebrate bold flavors and easy prep—just the way we like it around here. Happy exploring!

Chinese-Style Mango Chicken Stir Fry

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• Author: Aneta
• Total Time: 35 mins
• Yield: 4 servings 1x

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Description

Sweet, spicy, and full of bold Asian flavor, this Chinese-Style Mango Chicken Stir Fry is a quick and easy dinner that’s perfect for busy weeknights. Crispy chicken tossed in a sticky sauce with juicy mangoes and crunchy bell peppers—this dish delivers that crave-worthy takeout vibe right from your own kitchen.

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Ingredients

Scale 1x2x3x

For Frying the Chicken:

• 1 lb skinless boneless chicken breasts or thighs (500 g), cut into bite-size pieces

• ¼ cup cornstarch

• ¼ cup all-purpose flour

• 1 tsp ginger garlic paste

• ½ tsp salt

• ¼ tsp ground black pepper

• Neutral flavored oil, for frying

For the Curry/Sauce:

• 3 tbsp cooking oil

• 2 tbsp chopped garlic

• 2–3 green chilies, chopped

• 1 large onion, cut into 1-inch cubes

• 1 cup cubed bell peppers (any color)

• 2 tbsp dark soy sauce

• 4 tbsp sweet chili sauce

• 2 tbsp red chili paste

• 2 tbsp tomato ketchup

• 1 tbsp rice vinegar

• ½ tsp salt (or to taste)

• ½ tsp ground black pepper

• 2 tbsp cornstarch

• 1 cup water

• 1 cup ripe mangoes, peeled and cubed

• Chopped spring onion greens, for garnish

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Instructions

1. Prep the Chicken:
   Wash and pat dry the chicken using paper towels. Cut into bite-sized cubes.

2. Coat and Fry:
   In a mixing bowl, combine cornstarch, flour, ginger garlic paste, salt, and black pepper. Toss the chicken in the mixture to coat evenly. Heat oil in a pan and fry the chicken in batches until golden and crispy. Set aside.

3. Make the Sauce:
   Heat 3 tbsp oil in a wok over high heat. Add chopped garlic and green chilies, sauté for 3–4 seconds.

4. Add Veggies:
   Add onions and bell peppers. Stir-fry for 1 minute, keeping them slightly crunchy.

5. Add Sauces:
   Stir in dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and pepper. Mix well.

6. Thicken the Sauce:
   Mix 2 tbsp cornstarch in 1 cup water to make a slurry. Pour it into the wok and cook for 1–2 minutes until thickened.

7. Combine and Finish:
   Add the fried chicken and cubed mangoes. Toss to coat everything in the sauce. Cook for another minute until heated through.

8. Serve:
   Garnish with chopped green onions and serve hot over steamed rice.

Notes

Use firm, ripe mangoes for the best texture and flavor.
Adjust chili paste and green chilies based on your heat preference.
This stir fry is best enjoyed fresh, but leftovers keep well for up to 3 days in the fridge.
Want it gluten-free? Use tamari or gluten-free soy sauce and swap the all-purpose flour for rice flour.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main course
• Method: Stir-fry
• Cuisine: Asian, Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 16 g
• Sodium: 950 mg
• Fat: 22 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 80 mg