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Easy Chinese-Style Mango Chicken Stir Fry Recipe

Easy Chinese-Style Mango Chicken Stir Fry Recipe
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A quick and flavorful Chinese-style mango chicken stir fry with sweet chili, soy sauce, and ripe mangoes. Ready in just 30 minutes—perfect for weeknight dinners!

Ingredients

Scale

**For Frying the Chicken:**

  • 1 lb boneless, skinless chicken breasts or thighs (500g)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 tsp ginger garlic paste
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • Neutral oil for frying

**For the Curry:**

  • 3 tbsp cooking oil
  • 2 tbsp chopped garlic
  • 2–3 green chilies, chopped
  • 1 large onion, cubed (1-inch pieces)
  • 1 cup cubed bell peppers (1-inch pieces)
  • 2 tbsp dark soy sauce
  • 4 tbsp sweet chili sauce
  • 2 tbsp red chili paste
  • 2 tbsp tomato ketchup
  • 1 tbsp rice vinegar
  • ½ tsp salt (or to taste)
  • ½ tsp ground black pepper
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 cup ripe mango, peeled and cubed
  • Chopped spring onion greens, for garnish

Instructions

1. Cut the chicken into bite-sized pieces. In a bowl, mix cornstarch, flour, ginger garlic paste, salt, and pepper. Toss the chicken to coat.

2. Heat oil in a pan and shallow or deep-fry chicken in batches until golden and cooked through. Remove and set aside.

3. In a large wok or pan, heat 3 tbsp of oil. Sauté chopped garlic and green chilies for 30 seconds.

4. Add cubed onions and bell peppers. Stir fry on high heat for 1–2 minutes.

5. Add soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and pepper. Mix well.

6. In a bowl, mix 2 tbsp cornstarch with 1 cup of water to form a slurry. Add to the pan and stir until the sauce thickens.

7. Add the fried chicken and mango cubes. Toss everything together until heated through and coated well in sauce.

8. Garnish with chopped spring onion greens and serve hot with rice or noodles.

Notes

Use firm, ripe mangoes that are sweet but not overly soft.

For extra heat, increase the red chili paste or chilies.

Make it vegetarian by replacing chicken with tofu or paneer.

Best served fresh, but leftovers can be refrigerated for up to 2 days.

Nutrition

Find it online: https://glonfo.com/easy-chinese-style-mango-chicken-stir-fry-recipe/