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Chinese Style Mango Chicken Stir Fry Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chinese Style Mango Chicken Stir Fry

This flavorful Chinese-style mango chicken stir fry combines crispy chicken pieces, juicy mango chunks, and a sticky sweet-spicy sauce. A quick weeknight dinner bursting with mouthwatering color and aroma!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 431 kcal

Equipment

  • 1 Mixing bowl For coating chicken
  • 1 Deep frying pan For frying chicken
  • 1 Wok or large pan For stir-frying

Ingredients
  

For Frying the Chicken

  • 1 pound skinless boneless 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 flavored oil for frying

For the Curry

  • 3 tablespoons cooking oil for stir fry base
  • 2 tablespoons chopped garlic
  • 2-3 green chilies chopped
  • 1 large onion cut into 1-inch cubes
  • 1 cup bell peppers cubed about 1 inch
  • 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 ripe mangoes peeled and cubed
  • spring onion greens chopped, for garnish

Instructions
 

Instructions

  • In a bowl, mix cornstarch, flour, ginger garlic paste, salt, and pepper. Toss the chicken pieces until evenly coated.
  • Heat oil in a deep pan and fry the coated chicken in batches until golden and crisp. Set aside.
  • In a wok, heat 3 tablespoons oil. Add garlic and green chilies, sauté for a minute.
  • Add onions and bell peppers. Stir fry until slightly tender but still crisp.
  • Add soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and pepper. Stir well.
  • Mix cornstarch with water to make a slurry and pour into the wok. Cook until the sauce thickens.
  • Add the fried chicken and mango chunks. Toss everything gently until well coated in sauce.
  • Let the dish cook a few more minutes until heated through. Garnish with chopped spring onions.
  • Serve hot over rice or noodles.

Notes

To keep mango chunks from turning mushy, add them at the end and use the quick release method. Store leftovers in airtight container for up to 3 days or freeze for longer. Reheat gently and add splash of water if sauce thickens too much.