Description

A vibrant and flavorful Mango Chicken Stir Fry featuring tender bite-sized chicken breast pieces sautéed with colorful bell peppers, onions, fresh garlic, and ginger, all tossed in a tangy honey-soy sauce complemented by juicy diced mangoes. This quick and easy 35-minute stir fry is perfect for a wholesome weeknight dinner served over rice or noodles.

Ingredients

Scale

Chicken and Marinade

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon soy sauce
Salt and pepper to taste

Vegetables and Aromatics

2 ripe mangoes, peeled and diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1-inch piece of ginger, grated

Sauce

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon cornstarch

Cooking

2 tablespoons vegetable oil (for cooking)

Garnish and Serving

Fresh cilantro, chopped (for garnish)
Cooked rice or noodles (for serving)

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Instructions

Prepare Chicken: Wash and pat dry the chicken breasts, then cut them into bite-sized pieces to ensure they cook evenly.
Marinate Chicken: In a bowl, combine the chicken with 1 tablespoon soy sauce, salt, and pepper. Let it marinate for 15-20 minutes to absorb the flavors.
Slice Vegetables: Slice the red and green bell peppers and onion into thin strips, preparing them for quick stir frying.
Mince Garlic and Grate Ginger: Prepare the minced garlic and grated ginger, which will add depth and aroma to the dish.
Make Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, honey, and cornstarch until smooth to create a glossy stir fry sauce.
Cook Chicken: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
Stir Fry Vegetables: In the same skillet, add the remaining 1 tablespoon vegetable oil if needed, and stir-fry the onions, bell peppers, minced garlic, and grated ginger for 3-4 minutes until slightly softened and fragrant.
Combine Chicken and Vegetables: Return the cooked chicken to the skillet and mix evenly with the vegetables.
Add Mango and Sauce: Stir in the diced mango and pour the prepared sauce over the mixture. Cook for an additional 2-3 minutes while stirring until the sauce thickens and coats the ingredients beautifully.
Serve: Garnish with freshly chopped cilantro and serve the mango chicken stir fry hot over cooked rice or noodles for a complete meal.

Notes

Use ripe mangoes for the best sweetness and juiciness; unripe mangoes may be too tart.
If cornstarch is unavailable, potato starch can be a suitable substitute for thickening the sauce.
Adjust the soy sauce and honey quantities depending on your preferred balance of salty and sweet flavors.
For a gluten-free version, use tamari instead of traditional soy sauce.
Leftovers can be refrigerated and enjoyed within 2 days; reheat gently to avoid overcooking the chicken.