Mango Chicken Stir Fry
A vibrant and flavorful dish combining juicy mango, tender chicken, and colorful vegetables for a delightful tropical taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Gluten-Free, High-Protein
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- 1 large carrot, julienned
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- ¼ cup soy sauce (or tamari for a gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons vegetable oil or sesame oil for frying
Instructions
- Prepare the Ingredients: Chop the chicken and vegetables. Make sure everything is ready to go before you start cooking.
- Make the Sauce: In a small bowl, mix soy sauce, rice vinegar, honey, and cornstarch (if using). Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add garlic, ginger, bell pepper, snap peas, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the Mango and Chicken: Return the cooked chicken to the skillet along with the diced mango. Pour the sauce over the mixture and stir well to combine. Cook for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
- Serve: Remove from heat and serve immediately over rice, quinoa, or noodles.
Notes
Cut chicken and vegetables uniformly for even cooking. Ensure high heat for proper stir-frying. Adjust the sauce to your taste before adding it to the stir fry.