Description
A vibrant stir fry featuring juicy mango chunks and tender chicken, enhanced by fresh vegetables and bold spices.
Ingredients
Scale
- 1 pound skinless boneless chicken breasts or thighs (500 g)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Any neutral flavored oil (for frying)
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2–3 green chilies (chopped)
- 1 large onion (cut into 1-inch cubes)
- 1 cup cubed bell peppers (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 peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prep the Chicken: Cut the chicken into bite-sized pieces. In a mixing bowl, combine the cornstarch, all-purpose flour, ginger garlic paste, salt, and pepper. Toss the chicken pieces in this mixture until well coated. Allow them to rest for around 20 minutes.
- Heat the Oil: In your wok or skillet, heat the neutral oil over medium-high heat until it shimmers.
- Cook the Chicken: Add the battered chicken to the hot oil in a single layer. Fry until golden brown, about 4-5 minutes. Remove and set aside on paper towels.
- Sauté Aromatics: In the same skillet, add 3 tablespoons of cooking oil. Sauté the chopped garlic and green chilies for about 30 seconds until fragrant.
- Add Vegetables: Pour in the cubed onion and bell peppers. Stir-fry for 2-3 minutes.
- Mix the Sauce: In a bowl, whisk together dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, water, salt, and pepper. Pour this mixture over the sautéed veggies.
- Thicken the Sauce: Sprinkle the additional cornstarch over the sauce, stirring constantly until it thickens.
- Combine & Finish: Add the fried chicken and cubed mango to the skillet, tossing until everything is coated. Cook for an additional minute and finish with chopped spring onion greens.
Notes
For richer flavor, thighs are recommended, but breasts can be used for a leaner option. Feel free to add other vegetables or adjust spicy elements to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mango chicken stir fry, Chinese stir fry, healthy dinner, quick meals, weeknight dinner