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.
Ingredients
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
Instructions
Prep the Chicken:
Wash and pat dry the chicken using paper towels. Cut into bite-sized cubes.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.Make the Sauce:
Heat 3 tbsp oil in a wok over high heat. Add chopped garlic and green chilies, sauté for 3–4 seconds.Add Veggies:
Add onions and bell peppers. Stir-fry for 1 minute, keeping them slightly crunchy.Add Sauces:
Stir in dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and pepper. Mix well.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.Combine and Finish:
Add the fried chicken and cubed mangoes. Toss to coat everything in the sauce. Cook for another minute until heated through.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