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–+ servings
Chinese Style Mango Chicken

Savor Summer with Chinese Style Mango Chicken Stir Fry

Experience the vibrant flavors of Chinese Style Mango Chicken, a quick and delightful summer stir fry dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Skinless Boneless Chicken Breasts or Thighs Thighs can provide a richer flavor.
For the Coating
  • 1 cup Cornstarch Essential for achieving crispiness.
  • 1/2 cup All-Purpose Flour Boosts crunch factor.
  • 2 tablespoons Ginger Garlic Paste Can substitute with fresh garlic and ginger.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Ground Black Pepper
For the Stir-Fry Sauce
  • 3 tablespoons Cooking Oil Choose a neutral oil.
  • 3 cloves Garlic Freshly chopped.
  • 2 pieces Green Chilies Adjust quantity based on spice preference.
  • 1 medium Onion Cubed.
  • 1 cup Bell Peppers Mix different colors.
  • 2 tablespoons Dark Soy Sauce Enhances umami flavor.
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon Red Chili Paste For added heat.
  • 2 tablespoons Tomato Ketchup Balances sweetness.
  • 1 tablespoon Rice Vinegar Cuts through richness.
  • 1/4 cup Water Adjusts sauce consistency.
For the Finish
  • 2 cups Ripe Mangoes Fresh, peeled, and cubed.
  • 1/4 cup Spring Onion Greens For garnish.

Equipment

  • Large pan
  • Wok
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Wash, pat dry, and cut chicken into bite-sized cubes. In a bowl, combine chicken with cornstarch, flour, ginger garlic paste, salt, and pepper.
  2. Heat oil in a large pan over medium-high heat. Fry half the chicken for 5-7 minutes until golden brown.
  3. In a wok, heat oil and sauté garlic and chilies for 1-2 minutes, then add onion and bell peppers for 2-3 minutes.
  4. Pour in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and pepper. Stir continuously for 2 minutes.
  5. Mix cornstarch with water to create a slurry and add to the wok. Cook for 2-3 minutes until sauce thickens.
  6. Fold in fried chicken and mangoes, stir for 2-3 minutes until heated through. Garnish with spring onion greens.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 1000IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Best served immediately over rice or noodles. Leftovers may become soggy, so enjoy fresh.

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