Mango Chicken Stir Fry

Is there anything more joyful than whipping up a dinner that’s bursting with flavor and takes under 30 minutes? Let me introduce you to my Mango Chicken Stir Fry — a dish that’s sweet, spicy, and downright addictive.

Whether you’re juggling work, kids, or just trying to avoid another sad takeout order, this stir fry is here to save your dinner plans. It’s vibrant, delicious, and guaranteed to make your kitchen smell like a tropical paradise. Plus, it stars juicy mangoes, which (let’s be honest) have a way of instantly making any meal feel a little fancy.

So grab your wok, and let’s bring some magic to your weeknight meals!

Why You’ll Love This Mango Chicken Stir Fry

There’s so much to adore about this Mango Chicken Stir Fry — it’s like sunshine in a pan. Here’s why it’ll quickly become your new go-to:

✅ Quick & easy. Dinner in around 30 minutes? Yes, please!

✅ Flavor-packed. Sweet mango, spicy chilies, savory chicken… every bite is a party.

✅ Customizable. Switch up the veggies, adjust the spice level — you’re the boss.

✅ Great for leftovers. If you manage not to eat it all in one sitting (no judgment if you do).

Ingredients You’ll Need

Here’s what you’ll need for your Mango Chicken Stir Fry adventure.

For the Chicken

• Skinless boneless chicken breast (or thighs for extra juiciness)
• Cornstarch
• All-purpose flour
• Ginger garlic paste
• Salt
• Black pepper powder
• Neutral-flavored oil (for frying)

For the Sauce

• Garlic
• Green chilies (adjust heat to your liking)
• Onion
• Bell peppers
• Dark soy sauce
• Sweet chili sauce
• Asian red chili paste
• Tomato ketchup
• Rice vinegar
• Salt
• Black pepper powder
• Cornstarch (for thickening)
• Water

For the Star Ingredient

• Ripe, firm mangoes — fresh is fabulous, but frozen mango chunks work beautifully in a pinch.

Optional Veggies

Want to pack in extra color and nutrition? Try adding:

• Baby spinach
• Carrots
• Broccoli
• Snap peas
• Zucchini
• Mushrooms

How to Make Mango Chicken Stir Fry

This recipe is super straightforward — just two main steps: frying the chicken and building that gorgeous sauce.

1. Fry the Chicken

1. Wash the chicken and pat it dry with paper towels.
2. Cut it into small, bite-sized cubes.
3. In a medium bowl, mix together cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder.
4. Add the chicken pieces and toss to coat them evenly.
5. Heat oil in a pan over high heat.
6. Once hot, carefully drop half the chicken into the oil. Fry until golden and crispy.
7. Remove and drain on paper towels. Repeat with the remaining chicken.

Aneta’s Tip: Don’t crowd the pan! Frying in batches keeps the chicken crisp rather than soggy.

2. Make the Sauce

1. Heat oil in a wok over high heat.
2. Add garlic and green chilies. Sauté for 3-4 seconds (don’t let the garlic burn!).
3. Toss in onions and bell peppers. Cook for about a minute — they should stay a little crunchy.
4. Add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper powder. Stir well.
5. In a small bowl, whisk cornstarch with water to make a slurry. Pour it into the wok.
6. Cook for about a minute until the sauce thickens. Add extra water if it seems too thick.
7. Add your golden-fried chicken pieces and mango chunks. Toss everything together until the sauce coats the chicken beautifully.
8. Garnish with chopped green onions and serve hot!

Aneta’s Tip: Taste and adjust as you go. Prefer it sweeter? Add a bit more sweet chili sauce. Spicier? Bring on the red chili paste!

Cooking Tips for Mango Chicken Stir Fry

• Mango Matters: Use ripe but firm mangoes, so they hold their shape and don’t turn mushy in the heat.
• Veggie Swap: Feel free to raid your fridge for other veggies. Snap peas and broccoli add lovely crunch.
• Spice It Your Way: Keep the chilies minimal for kids, or go bold if you love heat.
• Crispy Chicken: Frying the chicken in batches is key to avoiding a soggy result.

“This Mango Chicken Stir Fry became my secret weapon for impressing guests after I served it at a summer dinner party — my friends are still talking about it!”

FAQs About Mango Chicken Stir Fry

Bring Some Magic to Your Table

There you have it — your delicious Mango Chicken Stir Fry, ready to swoop in and save your dinner routine. It’s colorful, flavorful, and guaranteed to make even an ordinary Tuesday feel special. So the next time you’re craving something sweet, spicy, and utterly scrumptious, remember: mango and chicken are a match made in culinary heaven.

Happy cooking — and don’t forget to share your creations with me! Let’s keep the magic going.

Explore More Flavorful Chicken Recipes

If you’ve fallen in love with the sweet and savory vibes of this Mango Chicken Stir Fry, you’ll definitely want to keep the culinary adventure going! Here are a few more delicious dishes that might tickle your taste buds:

• For another fruity and irresistible dish, try this Grilled Mango Chicken — perfect for summer cookouts or when you’re craving those smoky grill marks.
• Love tropical flavors? Don’t miss the sweet and spicy kick of Caribbean Jerk Chicken with Pineapple Salsa — it’s like a vacation on your plate.
• Craving more stir-fry goodness? Check out my Thai Peanut Chicken Stir Fry for a nutty, savory twist that’s equally quick and satisfying.
• And if you’re looking for a variation on today’s dish, this Chinese Style Mango Chicken Stir Fry offers a slightly different spin with classic Chinese flavors.

Happy cooking, and keep the chicken magic alive!

Mango Chicken Stir Fry

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

A quick and vibrant Mango Chicken Stir Fry featuring crispy chicken, juicy mango chunks, crunchy veggies, and a sweet-spicy sauce. Ready in about 30 minutes, it’s a colorful, delicious meal perfect for weeknights or impressing guests!

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Ingredients

Scale 1x2x3x

For the Chicken

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

• 3 tbsp cornstarch

• 3 tbsp all-purpose flour

• 1 tbsp ginger garlic paste

• ½ tsp salt

• ½ tsp black pepper powder

• Oil, for frying

For the Sauce

• 1 tbsp oil

• 3 cloves garlic, minced

• 2 green chilies, chopped (adjust to taste)

• 1 small onion, sliced

• 1 small bell pepper, chopped

• 2 tbsp dark soy sauce

• 3 tbsp sweet chili sauce

• 1 tbsp Asian red chili paste

• 2 tbsp tomato ketchup

• 1 tbsp rice vinegar

• Salt, to taste

• ½ tsp black pepper powder

• 2 tsp cornstarch mixed with 3 tbsp water (slurry)

For Finishing

• 1 cup ripe mango, diced (fresh or thawed frozen)

• Chopped green onions, for garnish

Optional Vegetables

• Baby spinach, carrots, broccoli, snap peas, zucchini, mushrooms, etc.

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Instructions

1. Wash and pat the chicken dry. Cut into small cubes.

2. In a medium bowl, combine cornstarch, flour, ginger garlic paste, salt, and pepper. Toss chicken to coat evenly.

3. Heat oil in a pan over high heat. Fry chicken in batches until crispy and golden brown. Drain and set aside.

4. Heat 1 tbsp oil in a wok over high heat. Sauté garlic and green chilies for 3-4 seconds.

5. Add onion and bell peppers. Stir-fry for about 1 minute.

6. Add soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and black pepper. Stir well.

7. Pour in cornstarch slurry and cook 1 minute, until sauce thickens. Add water if needed.

8. Add fried chicken and mango cubes. Toss to coat.

9. Garnish with chopped green onions and serve hot!

Notes

Use ripe but firm mangoes to avoid mushy texture.
Adjust spice level to your taste by adding more or fewer chilies or chili paste.
Swap veggies to suit your preference or what’s in your fridge.
Serve with steamed rice, noodles, or enjoy on its own!

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

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 16 g
• Sodium: 890 mg
• Fat: 17 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 12.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 78 mg