Description
This sweet and spicy Asian Mango Chicken Stir-Fry combines juicy chicken, ripe mango, and colorful veggies in a tangy Asian-style sauce. It’s quick, beginner-friendly, and ideal for a vibrant weeknight dinner.
Ingredients
Scale
For Frying the Chicken
- 1 pound boneless, skinless chicken breasts or thighs (500 g)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral-flavored oil, for frying
For the Sauce
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2–3 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup bell peppers, cubed (any color)
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup ripe mango, peeled and cubed
- Chopped spring onion greens, for garnish
Instructions
- Prepare the Chicken Coating: In a bowl, mix the cornstarch, flour, ginger garlic paste, salt, and pepper. Add the chicken cubes and toss until each piece is evenly coated.
- Fry the Chicken: Heat oil in a deep pan over high heat. Fry the chicken in two batches until golden brown and crispy. Drain on paper towels and set aside. For extra crispiness, consider double frying.
- Make the Sauce Base: In a wok or large skillet, heat oil over high heat. Add chopped garlic and green chilies and stir-fry for a few seconds until aromatic.
- Add the Vegetables: Toss in the onions and bell peppers and stir-fry briefly until just softened but still vibrant and crunchy.
- Combine the Sauces: Stir in the soy sauce, sweet chili sauce, ketchup, red chili paste, rice vinegar, salt, and pepper. Mix well so all vegetables are coated.
- Thicken the Sauce: In a small bowl, combine cornstarch with water to create a slurry. Pour it into the wok and stir continuously until the sauce thickens.
- Finish the Dish: Add the fried chicken and cubed mango to the wok. Toss gently to coat everything in the sauce, letting the flavors meld for another minute. Top with chopped spring onions and serve hot.
Notes
- To make the dish healthier, use an air fryer or bake the chicken at 360°F for 25–30 minutes.
- You can also swap mango with pineapple or peach for a twist.
- For a vegetarian version, replace chicken with tofu and adjust frying time accordingly.
- Serve with jasmine rice, noodles, or inside lettuce wraps for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 431 kcal
- Sugar: 24 g
- Sodium: 1251 mg
- Fat: 20 g
- Saturated Fat: 3g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg