This Chinese-Style Mango Chicken Stir-Fry offers a perfect balance of sweet and spicy flavors, combining tender, crispy chicken with juicy mangoes and a flavorful sauce. The tangy mango adds a tropical twist to the traditional stir-fry, while the combination of soy sauce, chili sauces, and garlic brings a delicious umami kick. With vibrant bell peppers and green chilies, this dish is as visually appealing as it is tasty. It’s an ideal meal for those looking to bring the taste of Chinese-style cuisine into their kitchen with a fresh and fruity touch.
Ingredients:
For Frying the Chicken:
- 1 pound (500g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral oil (for frying)
For the Stir-Fry:
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup of bell peppers, diced into 1-inch cubes
- 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 (or to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup of ripe mango, peeled and diced into small cubes
- Chopped spring onion greens (for garnish)
Instructions:
- Prepare the Chicken: In a bowl, mix the chicken pieces with cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper until the chicken is well coated. Heat a generous amount of neutral oil in a deep pan over medium-high heat. Cook the chicken pieces in small batches, frying until they are golden brown and crispy, which should take approximately 4 to 5 minutes for each batch. Drain the fried chicken on paper towels and set aside.
- Prepare the Stir-Fry: In a separate large pan or wok, heat 3 tablespoons of cooking oil over medium heat. Add the chopped garlic and green chilies, sautéing for about 1 minute until fragrant. Add the cubed onions and bell peppers, stir-frying for 2-3 minutes until the vegetables begin to soften but remain crisp.
- Make the Sauce: Stir in the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Cook for 1-2 minutes until the sauces blend well with the vegetables. In a small bowl, dissolve 2 tablespoons of cornstarch in 1 cup of water. Pour the cornstarch mixture into the pan, stirring continuously until the sauce thickens, about 2-3 minutes.
- Add Mango and Chicken: Once the sauce has thickened, gently fold in the cubed mangoes and the fried chicken. Cook for an additional 2-3 minutes, allowing the chicken to absorb the sauce and the mango to warm up but not turn mushy.
- Serve: Remove from heat and transfer the Mango Chicken Stir-Fry to a serving dish. Garnish with chopped spring onion greens. Serve hot with steamed rice or noodles.
Conclusion:
This Chinese-Style Mango Chicken Stir-Fry is a perfect harmony of sweet and savory, with crispy chicken, juicy mangoes, and a spicy-sweet sauce that will leave your taste buds dancing. It’s a refreshing twist on a classic stir-fry, packed with flavor and ready in under 30 minutes. Whether you’re cooking for family or friends, this dish is sure to impress with its bold flavors and vibrant presentation.
Sweet and Spicy Mango Chicken Stir-Fry: A Chinese-Inspired Delight
A delicious Chinese-inspired stir-fry featuringcrispy chicken, ripe mango, and a spicy-sweet sauce made with soy, chili, andgarlic. A perfect fusion of flavors, this dish is easy to prepare and loadedwith exciting tastes.
Ingredients
For Frying the Chicken:
- 1 pound 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral oil for frying
For the Stir-Fry:
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies chopped
- 1 large onion cut into 1-inch cubes
- 1 cup of bell peppers diced into 1-inch cubes
- 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 or to taste
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup of ripe mango peeled and diced into small cubes
- Chopped spring onion greens for garnish
Instructions
- Prepare the Chicken: In a bowl, mix the chicken pieces with cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper until the chicken is well coated. Heat a generous amount of neutral oil in a deep pan over medium-high heat. Cook the chicken pieces in small batches, frying until they are golden brown and crispy, which should take approximately 4 to 5 minutes for each batch. Drain the fried chicken on paper towels and set aside.
- Prepare the Stir-Fry: In a separate large pan or wok, heat 3 tablespoons of cooking oil over medium heat. Add the chopped garlic and green chilies, sautéing for about 1 minute until fragrant. Add the cubed onions and bell peppers, stir-frying for 2-3 minutes until the vegetables begin to soften but remain crisp.
- Make the Sauce: Stir in the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Cook for 1-2 minutes until the sauces blend well with the vegetables. In a small bowl, dissolve 2 tablespoons of cornstarch in 1 cup of water. Pour the cornstarch mixture into the pan, stirring continuously until the sauce thickens, about 2-3 minutes.
- Add Mango and Chicken: Once the sauce has thickened, gently fold in the cubed mangoes and the fried chicken. Cook for an additional 2-3 minutes, allowing the chicken to absorb the sauce and the mango to warm up but not turn mushy.
- Serve: Remove from heat and transfer the Mango Chicken Stir-Fry to a serving dish. Garnish with chopped spring onion greens. Serve hot with steamed rice or noodles.