Chinese-Style Mango Chicken Stir Fry Recipe
If you are craving a burst of vibrant flavors and a delightful combination of sweet and spicy, the Chinese-Style Mango Chicken Stir Fry Recipe is an absolute must-try. This dish brings together tender, crispy chicken pieces enveloped in a luscious, flavorful sauce, heightened by the juicy sweetness of ripe mangoes. It’s a perfect harmony of textures and tastes, making it incredibly satisfying for a weeknight dinner or impressing friends at your next get-together. Trust me, once you try this recipe, it will quickly become one of your favorite go-to meals!
Ingredients You’ll Need
Getting the ingredients right is the secret to making this dish shine. Each component plays a unique role, from the tender chicken to the fresh vegetables and perfectly balanced sauce, creating a flavorful, colorful stir fry that’s as pleasing to the eye as it is to the palate.
- Chicken (1 lb skinless, boneless breasts or thighs): Cubed for quick, even cooking and juicy bites.
- Cornstarch (1/4 cup + 2 tbsp): Important for coating the chicken and thickening the sauce to silky perfection.
- All-purpose flour (1/4 cup): Combines with cornstarch to create a crispy chicken coating.
- Ginger garlic paste (1 tsp): Adds aromatic warmth and depth to the dish.
- Salt and black pepper: Basic but essential seasonings that enhance all the other flavors.
- Neutral oil: Best for frying the chicken without overpowering other flavors.
- Cooking oil (3 tbsp): Used for stir-frying the vegetables and sauce ingredients.
- Chopped garlic (2 tbsp): Boosts flavor intensity in the sauce.
- Green chilies (2-3, chopped): Bring a fresh, lively heat to every bite.
- Onion (1 large, cut into 1-inch cubes): Adds sweetness and a bit of crunch.
- Bell peppers (1 cup, cut into 1-inch cubes): Provide vibrant color and juicy texture.
- Dark soy sauce (2 tbsp): Deepens the umami in the sauce while contributing a rich color.
- Sweet chili sauce (4 tbsp): Balances the heat with a lovely hint of sweetness.
- Red chili paste (2 tbsp): Injects bold spice to make this stir fry exciting.
- Tomato ketchup (2 tbsp): Adds tangy sweetness and thickens the sauce.
- Rice vinegar (1 tbsp): Provides acidity to brighten the flavors overall.
- Ripe mango (1 cup, peeled and cubed): The star ingredient that brings a juicy, tropical sweetness.
- Chopped spring onion greens (for garnish): Adds a fresh, eye-catching touch and subtle onion flavor.
How to Make Chinese-Style Mango Chicken Stir Fry Recipe
Step 1: Fry the Chicken
Begin by combining the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper in a bowl. This mixture creates a flavorful coating that crisps up beautifully. Toss the cubed chicken into this mix until each piece is evenly coated. Heat neutral oil over high heat, then carefully fry the chicken in batches until golden and crispy. Once done, drain on paper towels and set aside. This step ensures your chicken has the perfect texture—crispy outside, tender inside.
Step 2: Prepare the Sauce and Vegetables
In a wok, heat 3 tablespoons of cooking oil on high heat. Add the chopped garlic and green chilies and stir-fry just a few seconds until aromatic—this wakes up the senses! Next, throw in the onion and bell peppers, cooking them for about a minute to keep their crispness and bright colors intact.
Step 3: Combine Sauce Ingredients
To the wok, add dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and black pepper. These ingredients come together to create a complex, layered sauce that’s spicy, sweet, tangy, and rich all at once. Mix well to meld the flavors before moving to the next crucial step.
Step 4: Thicken the Sauce
In a separate small bowl, whisk together cornstarch and water to make a smooth slurry. Slowly pour this into the wok while stirring continuously. This will thicken the sauce to a luscious consistency that clings beautifully to the chicken and veggies, ensuring every bite is perfectly coated.
Step 5: Add Chicken and Mango
Finally, fold in the crispy fried chicken along with the fresh mango cubes. Stir gently but thoroughly, allowing the warm sauce to marry these vibrant flavors. The mango adds a sweet, juicy contrast that elevates the dish and makes it feel fresh and summery.
How to Serve Chinese-Style Mango Chicken Stir Fry Recipe
Garnishes
Top the dish with a generous sprinkle of chopped spring onion greens. This simple addition brings a pop of color and a mild oniony freshness that complements the rich sauce and sweet mango perfectly.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or fluffy brown rice to soak up every bit of that delicious sauce. For a light option, try serving it alongside sautéed greens or a fresh cucumber salad to balance the richness.
Creative Ways to Present
For a fun twist, serve the stir fry inside hollowed-out mango halves, turning it into an eye-catching centerpiece. You can also use crispy wonton cups or lettuce wraps to add texture and make it a perfect finger food appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The chicken will remain tender, and the flavors often deepen overnight, making it even tastier the next day.
Freezing
If you want to save some for later, freezing is an option. Place the stir fry in a freezer-safe container and keep for up to 2 months. Note that the mango may soften after thawing, so for best texture, add fresh mango when reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water to loosen the sauce if it has thickened too much. If your mango softens after refrigeration, stir in some fresh mango cubes before serving to refresh the dish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor, making the Chinese-Style Mango Chicken Stir Fry Recipe even more delicious. Just cube them as you would the breasts and enjoy.
What can I substitute for sweet chili sauce?
If you don’t have sweet chili sauce, you can mix honey or sugar with a bit of chili flakes or hot sauce to achieve a similar sweet-spicy profile.
Is it possible to make this dish vegetarian?
Definitely. Replace the chicken with firm tofu or tempeh and follow the same steps. The mango and sauce will still pack a flavorful punch.
How do I control the spice level?
You can adjust the number of green chilies and the amount of red chili paste according to your heat tolerance. Removing the seeds from chilies can reduce the heat without losing the flavor.
Can I prepare parts of this recipe in advance?
Yes, you can coat and fry the chicken ahead of time and store it refrigerated. Prepare the sauce and veggies just before serving for the freshest texture and flavors.
Final Thoughts
This Chinese-Style Mango Chicken Stir Fry Recipe is a total winner when you want to impress with minimal fuss. It’s the perfect blend of sweet, spicy, and savory, with stunning colors and textures that bring joy to every bite. Give it a try for your next meal—you’ll love how easily this dish becomes a family favorite, brightening up any dinner table with its irresistible charm.
Print
Chinese-Style Mango Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chinese-Style Mango Chicken Stir Fry is a vibrant and flavorful dish that combines crispy fried chicken with a tangy, sweet, and mildly spicy sauce. The addition of ripe mango cubes adds a refreshing tropical twist that balances the heat and savoriness of the dish. Perfect for a quick and delicious weeknight dinner, this recipe serves 4 and is ready in just 30 minutes.
Ingredients
Chicken Coating
- 1 lb skinless, boneless chicken breasts or thighs, cubed
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp ginger garlic paste
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Neutral oil, for frying
Sauce and Stir Fry
- 3 tbsp cooking oil
- 2 tbsp chopped garlic
- 2–3 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup bell peppers, cut into 1-inch cubes
- 2 tbsp dark soy sauce
- 4 tbsp sweet chili sauce
- 2 tbsp red chili paste
- 2 tbsp tomato ketchup
- 1 tbsp rice vinegar
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground black pepper
- 2 tbsp cornstarch
- 1 cup water
- 1 cup ripe mango, peeled and cubed
- Chopped spring onion greens, for garnish
Instructions
- Prepare the Chicken Coating: In a medium bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Mix well to create the coating mixture.
- Coat the Chicken: Add the cubed chicken pieces to the bowl and toss thoroughly to ensure each piece is evenly coated with the flour mixture.
- Fry the Chicken: Heat neutral oil in a pan over high heat. Fry the coated chicken in batches until the pieces are golden brown and crispy. Once cooked, drain on paper towels and set aside.
- Prepare the Sauce Base: Heat 3 tablespoons of cooking oil in a wok over high heat. Add chopped garlic and green chilies, stir-frying for a few seconds until fragrant.
- Sauté Vegetables: Add the cubed onion and bell peppers to the wok. Cook and stir-fry for about 1 minute until vegetables are slightly tender but still crisp.
- Add Sauces and Seasonings: Stir in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper. Mix well to combine all the flavors.
- Thicken the Sauce: In a small bowl, mix 2 tablespoons of cornstarch with 1 cup of water to create a slurry. Pour this slurry into the wok and stir continuously until the sauce thickens to your desired consistency.
- Combine Chicken and Mango: Add the fried chicken pieces and cubed ripe mango into the wok. Stir everything together carefully so that the chicken and mango are coated well with the thickened sauce.
- Garnish and Serve: Garnish the stir fry with chopped spring onion greens. Serve hot immediately for best flavor and texture.
Notes
- Use skinless, boneless chicken thighs for juicier texture or breasts for leaner meat.
- Adjust the amount of green chilies and chili paste based on your preferred spice level.
- Ensure the oil is hot before frying the chicken to achieve a crispy coating.
- Ripe mango adds a sweet and tangy contrast; if unavailable, you can substitute with pineapple chunks.
- This dish pairs well with steamed jasmine rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
