There’s just something magical about the sweet, sun-kissed pop of mango in a sizzling wok of savory chicken, and this Chinese Style Mango Chicken Stir Fry delivers that magic in every single bite. Picture tender slices of chicken glazed in a glossy sauce, golden mango mingling with riotously colorful bell peppers, and hints of honey and soy bringing everything together. It’s quick enough for a weeknight but special enough to wow your friends—and trust me, once you try this Chinese Style Mango Chicken Stir Fry, you’ll crave its fresh, cheerful flavors again and again.

Chinese Style Mango Chicken Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its approachable, everyday ingredients—all stars in their own right! Each one brings something special, whether it’s that irresistible sauciness, incredible color, or a fruity burst that brightens the whole dish. Gather these essentials and get ready for stir fry bliss.

Chicken breast: Thin slices cook fast and stay juicy, making this the protein of choice for stir fry perfection.
Cornstarch: A light dusting ensures a crispy exterior on the chicken and creates a silky sauce.
Vegetable oil: Divided between cooking the chicken and veggies for that signature stir-fry sear.
Red bell pepper: Adds sweetness and a bold splash of color that looks gorgeous on the plate.
Yellow bell pepper: Balances the red bell pepper with a mellow, bright flavor and even more vibrance.
Red onion: Slightly sharp and sweet, it rounds out the veggie trio beautifully.
Fresh mango chunks: Use ripe but firm mango for juicy bites that hold their shape and brighten the dish.
Green onions: A fresh pop for garnishing, adding depth and a hint of bite.
Toasted sesame seeds (optional): These little guys are all about crunch and nutty aromatics.
Soy sauce (low-sodium): The backbone of the sauce, salty but not overwhelming.
Rice vinegar: Lifts and lightens with a pleasant tanginess.
Honey: Brings natural, gentle sweetness that harmonizes with the mango.
Oyster sauce: Gives the stir fry its signature depth; for a lighter version, you can swap for more soy sauce.
Sesame oil: Just a splash at the end for a nutty, aromatic finish.
Cornstarch slurry: This quick-mixed thickener transforms the sauce to restaurant-quality gloss in a heartbeat.
Red pepper flakes (optional): Add as much as you dare for gentle heat without overpowering the fruitiness.

How to Make Chinese Style Mango Chicken Stir Fry

Step 1: Coat the Chicken

Let’s get things rolling—toss those tender chicken slices in cornstarch, making sure every piece gets a coated hug. This step is your secret to a beautiful crisp finish on the outside, while locking in all the juiciness inside. It’s the essential “restaurant stir fry” trick!

Step 2: Sear the Chicken

Heat up half your oil in a large wok or skillet over medium-high heat. Drop in the chicken and let it sizzle undisturbed for a few minutes—about 4 to 5—until each piece is gloriously golden and cooked through. Scoop the chicken out and set it aside (don’t worry, it’ll make a comeback soon).

Step 3: Stir Fry the Vegetables

Pour in the rest of your oil, then add the bell peppers and red onion. Stir-fry them for just 2 to 3 minutes; you want them tender-crisp with vibrant color still popping. This keeps the dish fresh and lively, never mushy!

Step 4: Add Mango and Return Chicken

Add those juicy mango chunks right into the party, then slide the chicken back into the wok. Just a quick toss is all you need to combine the flavors, allowing everything to get friendly before the sauce enters.

Step 5: Make and Add the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, honey, oyster sauce, sesame oil, and (if you like a kick) red pepper flakes. Pour this luscious blend into the wok, bring everything to a lively simmer, and then introduce your cornstarch slurry. Stir for another minute or two until the sauce is thick, glossy, and eager to coat every morsel.

Step 6: The Finishing Touches

Time to sprinkle with those sliced green onions and, if you like extra crunch, a shower of toasted sesame seeds. Serve your Chinese Style Mango Chicken Stir Fry piping hot over steamed rice or noodles for the complete experience!

How to Serve Chinese Style Mango Chicken Stir Fry

Garnishes

Freshness is everything, so don’t be shy with a final scatter of sliced green onions and toasted sesame seeds across the top. If you want more color and zing, a handful of chopped cilantro or an extra sprinkle of red pepper flakes looks and tastes fantastic.

Side Dishes

Chinese Style Mango Chicken Stir Fry is right at home atop a bed of fluffy jasmine rice or tossed with slurpable lo mein noodles. For a lighter meal, try serving it alongside steamed broccoli or snap peas to soak up every bit of that glossy, flavorful sauce.

Creative Ways to Present

For a fun twist, serve your stir fry in hollowed-out mango halves or pineapple bowls; it makes the dish look stunning for dinner parties! You can also try making lettuce wraps with the stir fry spooned inside crisp leaves for a playful, hands-on meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the cooled Chinese Style Mango Chicken Stir Fry into an airtight container and pop it in the fridge. It keeps well for up to 3 days, and the flavors mellow and blend, making it potentially even tastier the next day.

Freezing

This dish is best enjoyed fresh, as the bright mango and veggies can become a bit soft once thawed. However, you can freeze it in a pinch: store the stir fry in a freezer-safe container for up to one month. When defrosting, try to do so gently in the fridge overnight for best texture.

Reheating

To bring those flavors back to life, reheat your Chinese Style Mango Chicken Stir Fry gently in a skillet over medium heat, adding a splash of water if needed to loosen up the sauce. Microwaving works too, just be sure to cover the dish to keep everything moist and delightful.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! While fresh mango gives the brightest flavor and best texture, frozen mango works well too—just thaw and pat dry before adding to the stir fry, so it doesn’t water down your sauce.

Is there a vegetarian version of this dish?

Yes! Simply replace the chicken with extra-firm tofu or tempeh. Cube and pat the tofu dry, then follow the same steps for coating and stir-frying. You’ll still enjoy all that irresistible sweet-and-savory flavor.

What kind of noodles work best with Chinese Style Mango Chicken Stir Fry?

Lo mein or egg noodles are wonderful choices, but any stir-fry-friendly noodle will do. Rice noodles, soba, or even simple spaghetti can carry the sauce and flavors beautifully.

Can I make this gluten-free?

Definitely. Swap the soy sauce for a gluten-free tamari or coconut aminos, and double-check your oyster sauce (or use a gluten-free version). All other ingredients should be naturally gluten-free, making this a safe and delicious option for those with sensitivities.

What can I substitute for oyster sauce?

If you don’t have oyster sauce or prefer to avoid it, simply use extra soy sauce for saltiness and add a dash of hoisin sauce or a touch more honey for body and sweetness. The stir fry will still be absolutely delicious!

Final Thoughts

There’s just so much joy in a meal that’s quick, vibrant, and full of surprises! If you’re looking for a fresh take on weeknight dinners or something comforting yet impressive, Chinese Style Mango Chicken Stir Fry never disappoints. Give it a try—you’ll be dreaming of mango and zesty sauce after the very first bite!

Chinese Style Mango Chicken Stir Fry Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chinese Style Mango Chicken Stir Fry is a delicious and vibrant dish that combines tender chicken, sweet mango, and colorful bell peppers in a flavorful sauce. Perfect for a quick and easy weeknight dinner!

Ingredients

Scale

For the Stir-Fry:

1 pound boneless skinless chicken breast, thinly sliced
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 cup fresh mango chunks
2 green onions, sliced
1 tablespoon toasted sesame seeds (optional)

For the Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 teaspoon red pepper flakes (optional)

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Instructions

Coat Chicken: In a medium bowl, toss chicken with cornstarch until evenly coated.
Stir-Fry Chicken: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken and cook for 4–5 minutes until golden and cooked through; remove and set aside.
Prepare Vegetables: Add remaining oil to wok, then stir-fry bell peppers and onion for 2–3 minutes until slightly tender-crisp. Add mango chunks and return chicken to wok.
Make Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, oyster sauce, sesame oil, and red pepper flakes if using. Pour sauce into wok, bring to a simmer, then stir in cornstarch slurry.
Thicken Sauce: Cook for 1–2 minutes until the sauce is thickened and glossy. Garnish with green onions and sesame seeds if desired.
Serve: Serve hot over steamed rice or noodles.