Chinese Style Mango Chicken: 30 Minute Dinner

Chinese Style Mango Chicken Stir Fry is one of those dishes that just screams “summer vacation” to me! I remember the first time I tried a similar dish at a tiny restaurant during a family trip – the explosion of sweet and savory flavors totally blew my mind. I knew I had to recreate that magic at home, but with my own little twist. This recipe for chicken and mango stir fry is my take on that unforgettable meal. The juicy chicken, the tangy mango, the perfectly balanced sauce…trust me, every bite is a flavor bomb. It’s also a super simple easy mango chicken stir fry recipe. Let’s get cooking.

Why You’ll Love This Chinese Style Mango Chicken Stir Fry

Okay, so why am I so obsessed with this recipe? Let me tell you! This isn’t just your average stir-fry; it’s a flavor adventure that’s quick, easy, and totally customizable. Here’s why you absolutely need this mango chicken stir-fry recipe in your life:

• It’s a sweet and savory flavor explosion that’ll make your taste buds dance!
• Ready in under 30 minutes – perfect for those crazy weeknights when you need dinner, like, yesterday.
• It’s surprisingly healthy and balanced, packed with protein and vitamins.
• Uses budget-friendly ingredients you can easily find at your local grocery store.
• This easy mango chicken stir fry recipe is an easy weeknight dinner solution that everyone will love.
• You can totally customize the spice level to your liking – add more chili paste for extra kick!
• It’s perfect served over fluffy rice or your favorite noodles for a complete meal.

Ingredients for Chinese Style Mango Chicken Stir Fry

Alright, let’s gather everything we need to make this amazing tropical chicken stir fry! Here’s a list of ingredients for the best Asian mango chicken stir fry. Don’t worry, most of these are kitchen staples!

• 1 pound boneless, skinless chicken breasts or thighs (500g), cut into bite-sized cubes. I usually go for chicken thighs ’cause they stay juicy, but breasts work great too!
• ¼ cup cornstarch. This is the secret to getting that crispy, restaurant-style chicken.
• ¼ cup all-purpose flour. Helps the cornstarch create a perfect coating.
• 1 teaspoon ginger garlic paste. You can use store-bought or make your own – it adds so much flavor!
• ½ teaspoon salt. To season the chicken and bring out all the flavors.
• ¼ teaspoon ground black pepper. Just a touch for a little warmth.
• Neutral flavored oil, for frying. Vegetable or canola oil works perfectly.
• 3 tablespoons cooking oil. For stir-frying the veggies.
• 2 tablespoons chopped garlic. Don’t skimp on the garlic; it’s essential!
• 2-3 green chilies, chopped (adjust to your spice preference). I like a little kick, but you do you!
• 1 large onion, cut into 1-inch cubes. Adds a lovely sweetness and texture.
• 1 cup cubed bell peppers (1-inch cubes, use a mix of colors for visual appeal). Red, yellow, and orange look so pretty!
• 2 tablespoons dark soy sauce. Gives the sauce that rich, savory flavor.
• 4 tablespoons sweet chili sauce. Adds sweetness and a hint of spice – it’s magical!
• 2 tablespoons red chili paste. For extra heat – use more or less depending on your spice tolerance.
• 2 tablespoons tomato ketchup. Adds a touch of tanginess and sweetness.
• 1 tablespoon rice vinegar. Balances out the flavors and adds a subtle tang.
• ½ teaspoon salt (or to taste). Adjust the seasoning to your liking.
• ½ teaspoon ground black pepper. A little extra pepper never hurts!
• 2 tablespoons cornstarch. To thicken the sauce and give it that glossy finish.
• 1 cup water. To mix with the cornstarch and thin out the sauce.
• 1 cup peeled and cubed ripe mangoes (fresh or thawed frozen). The star of the show! Make sure they’re ripe and sweet.
• Chopped spring onion greens, to garnish. Adds a pop of color and fresh flavor.

How to Make Chinese Style Mango Chicken Stir Fry

Ready to whip up this amazing Chinese style mango chicken stir fry? It’s easier than you think! Just follow these simple steps, and you’ll have a restaurant-quality dish on your table in no time. Trust me, the aroma alone will make your mouth water!

1. Step 1: Prepare the Chicken: Wash the chicken and pat it completely dry with paper towels. Cut into small, bite-size cubes. Drying the chicken is key—it helps it get super crispy when fried!
2. Step 2: Coat the Chicken: In a medium bowl, whisk together the cornstarch, all-purpose flour, ginger garlic paste, salt, and pepper. Add the cubed chicken and toss until every piece is evenly coated. Make sure each piece is singing with flavor!
3. Step 3: Fry the Chicken: Heat oil in a large pan or wok over high heat. Once the oil is hot (a tiny drop of water should sizzle immediately), carefully add the chicken in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Drain on a wire rack and set aside. The chicken should sizzle as it hits the oil, and the kitchen will start smelling incredible!
4. Step 4: Sauté Aromatics: Wipe out the wok and add 3 tablespoons of fresh oil. Heat over high heat. Add the chopped garlic and green chilies; stir-fry for about 3-4 seconds, until fragrant. Be careful not to burn the garlic!
5. Step 5: Add Vegetables: Add the cubed onion and bell peppers to the wok. Stir-fry for 1 minute, or until the onions begin to soften slightly. The colors should be vibrant, and the aroma will be so inviting!
6. Step 6: Make the Sauce: Pour in the soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and pepper. Stir well to combine, ensuring there are no lumps of chili paste.
7. Step 7: Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the wok and cook, stirring constantly, for about 1 minute, or until the sauce thickens to your desired consistency. The sauce should become glossy and coat the back of a spoon.
8. Step 8: Combine: Add the fried chicken and cubed ripe mangoes to the wok. Gently toss to coat everything evenly with the luscious sauce. Be gentle so you don’t smash the mango!
9. Step 9: Garnish and Serve: Garnish generously with chopped green onions and serve your amazing stir fried chicken with mango immediately over fluffy rice or your favorite noodles. Enjoy every single bite of this sweet and savory chicken stir fry!

Pro Tips for the Best Chinese Style Mango Chicken Stir Fry

Want to take your mango chicken stir-fry recipe from good to absolutely mind-blowing? Here are a few of my secret weapon tips that will seriously elevate your tropical chicken stir fry game. Trust me, these little tweaks make a HUGE difference!

What’s the secret to perfect Chinese Style Mango Chicken Stir Fry?

It’s all about that smoky wok flavor! Ensure your wok is screaming hot – I mean, almost smoking – before adding ingredients for that signature stir-fry char. High heat is key to searing the chicken and veggies quickly, locking in all those delicious juices and flavors.

Can I make Chinese Style Mango Chicken Stir Fry ahead of time?

Totally! This Asian mango chicken stir fry is great for meal prepping. The sauce can be made 1-2 days in advance – just store it in an airtight container in the fridge. But here’s the pro tip: Fry the chicken and add the mango just before serving to prevent it from getting soggy. Nobody wants soggy chicken!

How do I avoid common mistakes with Chinese Style Mango Chicken Stir Fry?

The biggest mistake I see people make is overcrowding the pan when frying the chicken. Don’t do it! Fry the chicken in batches to maintain the oil temperature and ensure each piece gets perfectly crispy. Otherwise, you’ll end up with steamed, sad chicken instead of that glorious, golden-brown goodness we’re after. Also, make sure your mangoes are ripe, but still a little firm. Overripe mangoes will turn to mush in the stir fry!

Best Ways to Serve Chinese Style Mango Chicken Stir Fry

Okay, you’ve got this amazing Chinese style mango chicken stir fry all cooked up – now it’s time to plate it like a pro! This vibrant and flavorful dish is super versatile, so there are tons of ways to enjoy it. Here are a few of my favorite serving suggestions to make your meal extra special. First, I always like to serve this stir fried chicken with mango piping hot over a fluffy bed of steamed jasmine rice or, if you’re feeling noodly, some perfectly cooked lo mein. The rice soaks up that delicious sauce, and the noodles add a fun textural contrast. Don’t forget to garnish your masterpiece with extra chopped green onions for a pop of freshness and a sprinkle of sesame seeds for added flavor and a little bit of crunch. For a complete and balanced meal, I love to pair this tropical chicken stir fry with a light and refreshing cucumber salad or some crispy spring rolls. Trust me, it’s a match made in heaven!

Nutrition Facts for Chinese Style Mango Chicken Stir Fry

Alright, let’s talk numbers! Here’s a quick breakdown of the estimated nutritional info for one serving of this delicious sweet and savory chicken stir fry. Keep in mind that these are just estimates, and the actual values can vary a bit depending on the specific ingredients you use and your portion sizes. This easy mango chicken stir fry recipe is not only tasty, but it can be part of a healthy diet, when consumed in moderation.

• Serving Size: 1 serving
• Calories: 450
• Fat: 20g
• Saturated Fat: 4g
• Protein: 30g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 25g
• Cholesterol: 100mg
• Sodium: 700mg

This nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

How to Store and Reheat Chinese Style Mango Chicken Stir Fry

So, you’ve made this incredible Chinese style mango chicken stir fry, and somehow you have leftovers (amazing!). Let’s make sure you store it properly to keep all those flavors singing. The best way to keep your stir fried chicken with mango tasting delicious the next day is to pop it into an airtight container. Stored this way, your leftover easy mango chicken stir fry recipe will stay fresh and tasty in the refrigerator for up to 3 days. If you’re thinking longer-term, freezing is your friend! Pack the tropical chicken stir fry into a freezer-safe container – I like to use the portion-sized ones – and it’ll be good for up to 1 month. When you’re ready to dive back in, reheat it in a skillet over medium heat, adding a splash of water or broth to keep everything moist and prevent it from drying out. Alternatively, the microwave works in a pinch, but keep an eye on it so it doesn’t get rubbery. Trust me; proper storage makes all the difference!

Frequently Asked Questions About Chinese Style Mango Chicken Stir Fry

Got questions about making the best Chinese style mango chicken stir fry ever? I’ve got answers! This easy mango chicken stir fry recipe is pretty straightforward, but here are some of the most common questions I get, along with my tried-and-true solutions to make sure your chicken and mango stir fry turns out perfect every single time.

Can I use frozen mango? Absolutely! If fresh mangoes aren’t in season or readily available, frozen mango chunks work perfectly well in this tropical chicken stir fry. Just make sure to thaw them completely and drain off any excess liquid before adding them to the wok. This will prevent your sauce from becoming too watery. I always keep a bag of frozen mango on hand for those quick, weeknight cravings!

What’s the best way to get the chicken crispy? Ah, the million-dollar question! The key to achieving that crispy, restaurant-style chicken in this Asian mango chicken stir fry lies in a few simple tricks. First, make sure your chicken is completely dry before coating it with the cornstarch and flour mixture. Second, don’t overcrowd the pan when frying – fry in batches to maintain the oil temperature. And finally, make sure your oil is hot enough before adding the chicken. If the oil isn’t hot enough, the chicken will steam instead of fry, resulting in a soggy, sad mess. Also, you can try double frying the chicken for ultimate crispiness. Fry it once, let it rest, then fry it again just before adding it to the sauce.

Can I make this spicier? Of course! If you like a little extra kick, there are several ways to amp up the heat in this sweet and savory chicken stir fry. You can add more red chili paste to the sauce, or toss in a pinch of red pepper flakes. Another great option is to use a spicier variety of chili, such as bird’s eye chilies, instead of the milder green chilies. And if you’re feeling really adventurous, drizzle a little chili oil over the finished dish for an extra layer of flavor and heat. Just remember to taste as you go and adjust the spice level to your liking!

What if I don’t have rice vinegar? No problem! Rice vinegar adds a subtle tang to the sauce, but if you don’t have it on hand, you can easily substitute it with another type of vinegar. White vinegar or apple cider vinegar will both work in a pinch. Just use a slightly smaller amount, as they tend to be a bit more acidic than rice vinegar. A squeeze of fresh lime juice can also add a similar brightness to the sauce.

Variations of Chinese Style Mango Chicken Stir Fry You Can Try

One of the best things about this mango chicken stir-fry recipe is how easy it is to customize! Whether you’re looking to make it vegan, gluten-free, or just want to try a new flavor profile, there are tons of delicious options. Here are a few of my favorite variations on this tropical chicken stir fry:

• Vegan: Swap out the chicken for some firm or extra-firm tofu, or even tempeh. Press the tofu to remove excess moisture for optimal crispiness!
• Gluten-Free: Make sure all the sauces you’re using are gluten-free. Tamari is a great substitute for soy sauce! Double-check your sweet chili sauce and chili paste, too.
• Grilled Mango Chicken: For a smoky twist, grill the chicken separately before adding it to the stir fry! This adds a delicious depth of flavor to this Asian mango chicken stir fry.
• Spicy Mango Habanero Chicken: Want to crank up the heat? Add a finely diced habanero pepper to the stir fry for a fiery kick! Trust me, that habanero heat with the sweet mango is an unexpected flavor bomb!

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