Chinese Style Mango Chicken Stir Fry

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Introduction

When I need a quick meal that delivers serious flavor without the fuss, I reach for this Chinese Style Mango Chicken Stir Fry. The sweet, tangy mango slices melt into a savory soy-garlic sauce that clings to tender bites of chicken and crisp-tender vegetables. It’s the kind of dish that lights up a weeknight without needing takeout—and it comes together faster than your rice can finish steaming.

The first time I cooked this was on a humid summer night, when I had leftover mangoes on the counter and a craving for something Asian-inspired. I didn’t expect the bold fusion of sweet fruit and savory sauce to hit so hard. Since then, this mango chicken stir fry has become a staple in my kitchen—especially when I want to impress with minimal effort. The magic happens in the wok: juicy chicken, vibrant bell peppers, and ripe mango slices soak up a glossy ginger-soy glaze with just the right kick of chili.

Whether you’re a stir fry pro or just dipping your toes into Asian-style cooking, this dish gives you restaurant-style flavor with pantry-staple ingredients. It’s healthy, colorful, and totally customizable. Let’s get that wok sizzling and bring some tropical flair to your dinner routine.

Perfect For:

• Quick weeknight dinners
• Healthy meal prep bowls
• Light summer meals
• Family dinners with a twist
• Impressing guests with little effort

Why You’ll Love This Recipe:

• Tropical Twist: The mango adds natural sweetness that balances the savory umami sauce.
• One-Pan Wonder: Everything cooks in a single skillet or wok for easy cleanup.
• High Protein & Veggie Packed: Lean chicken breast and colorful veggies make it nourishing and satisfying.
• 30 Minutes or Less: From prep to plate in under half an hour.
• Customizable Heat: Dial up the spice or keep it mild—it’s up to you.

Prep & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~310 per serving

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 ripe mango, peeled and sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp vegetable oil (for cooking)
• Red pepper flakes or sliced red chili (optional, for heat)
• Green onions & sesame seeds (for garnish)

Ingredient Highlights:

• Mango: Use a ripe but firm mango—it should be sweet and juicy without falling apart during stir frying.
• Chicken Breast: Lean, high-protein, and cooks quickly. You can sub with boneless thighs if preferred.
• Soy & Oyster Sauce: Bring rich, umami flavor to the dish; feel free to adjust based on taste.

Step-by-Step Instructions:

1. Prep Ingredients: Slice chicken, mango, and vegetables. Mix soy sauce, oyster sauce, sesame oil, and cornstarch slurry in a bowl.
2. Cook Chicken: Heat oil in wok over medium-high. Add chicken and cook until golden and cooked through. Remove from wok.
3. Sauté Veggies: Add a touch more oil if needed. Stir-fry garlic, ginger, and bell peppers until just tender.
4. Add Mango & Chicken: Return chicken to the pan and gently stir in mango slices.
5. Sauce It Up: Pour in the sauce mixture and toss to coat evenly. Simmer for 1–2 minutes until thickened.
6. Garnish & Serve: Top with green onions, sesame seeds, and chili flakes if desired. Serve over steamed rice or noodles.

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Serving Suggestions:

• Serve over jasmine or brown rice for a hearty meal
  • A classic base that soaks up all that sweet-savory sauce beautifully. Jasmine rice adds a floral aroma, while brown rice offers a nutty bite and extra fiber—either way, it makes a satisfying, balanced plate.
• Pair with chilled cucumber salad or Asian slaw
  • The cool crunch of a cucumber salad or a sesame-soy slaw cuts through the richness of the stir fry. It adds a refreshing contrast and a pop of brightness that really makes the whole dish shine.
• Wrap in lettuce cups for a low-carb option
  • Spoon the mango chicken into crisp butter lettuce or romaine leaves for a light, low-carb version that still packs all the flavor. It’s a fun, handheld way to serve this dish—great for parties or lighter lunches.
• Spoon over soba noodles for a fusion twist
  • For something different, serve this over soba or rice noodles. The nutty flavor of buckwheat noodles pairs well with the sweetness of mango and the umami in the sauce. It’s like takeout—but better.
• Top with crushed peanuts or cashews for crunch
  • Sprinkle a handful of toasted peanuts or cashews just before serving for added texture and nutty richness. It adds a little “oomph” and balances the sweet notes of the mango sauce.

Additional Tips:

• Cut ingredients into uniform sizes for even cooking
• Don’t overcook the mango—it should be warmed through but still hold its shape
• Use high heat for a true stir fry texture
• Double the sauce if you like your stir fry extra saucy
• Add broccoli, snap peas, or carrots for more veggie variety

Recipe Variations:

• Spicy Mango Chicken Stir Fry
  • If you’re a fan of sweet heat, toss in a tablespoon of sriracha or a few thin slices of fresh red chili when you add the sauce. It adds a fiery kick that plays beautifully with the mango’s natural sweetness.
• Low-Carb Version
  • Watching your carbs? Serve the stir fry over steamed cauliflower rice or nestle the chicken and mango mixture into crisp butter lettuce cups. It’s still bold and saucy, just lighter on the starch.
• Vegan Twist
  • Swap the chicken for firm tofu or tempeh, cut into cubes and pan-seared until golden. Use soy sauce or tamari in place of oyster sauce for a fully plant-based and equally satisfying stir fry.
• Pineapple Fusion
  • Double down on the tropical vibes by adding a half cup of fresh or canned pineapple chunks alongside the mango. The blend of tart and sweet adds depth and brightens the whole dish.
• Peanut Style
  • Craving something richer? Stir a tablespoon of creamy peanut butter and a splash of lime juice into the sauce. It adds a nutty, tangy layer that tastes just like satay—perfect served over jasmine rice.

Storage & Freezing:

Refrigerator:
Store any leftover mango chicken stir fry in an airtight container in the fridge for up to 3 days. Make sure the container seals well to keep the mango and sauce from absorbing fridge odors. When you’re ready to reheat, give it a gentle stir first to redistribute the sauce and juices.

Freezer:
While the texture of the mango may soften a bit, this stir fry actually freezes better than you’d think. Let the dish cool completely, then portion it into freezer-safe containers or zip-top bags. Freeze for up to 1 month. Press out any excess air to avoid freezer burn and label it for easy meal planning.

Reheat:
For the best results, reheat the stir fry in a skillet over medium heat, stirring occasionally until everything is warmed through and the sauce begins to simmer. If the sauce has thickened too much, add a splash of water, broth, or soy sauce to loosen it up and bring back the glossy texture. If you’re short on time, the microwave works too—use a microwave-safe dish and cover loosely. Heat in 30-second intervals, stirring between rounds until evenly hot.

Equipment Needed:

• Wok or large nonstick skillet
• Sharp knife & cutting board
• Mixing bowls
• Silicone spatula or wooden spoon

FAQs (From People Also Ask):

Can I use frozen mango for stir fry?
Yes, frozen mango can work—just thaw and drain well to avoid extra moisture that may water down your sauce.

What does mango taste like in stir fry?
Mango adds a sweet and slightly tangy flavor that pairs perfectly with savory and spicy elements in Asian-style stir fry sauces.

Is mango chicken stir fry healthy?
Absolutely. It’s loaded with lean protein, fresh fruit, and vegetables, and you can control the sodium and oil levels by cooking at home.

What’s the best rice to serve with mango chicken stir fry?
Jasmine rice is ideal for its subtle fragrance, but brown rice, basmati, or even cauliflower rice all work beautifully.

How do I make my stir fry sauce thicker?
Use a cornstarch slurry (cornstarch + water) to thicken the sauce quickly in the wok. Let it simmer for 1–2 minutes after adding.

External Links:

• Mango Nutrition and Health Benefits
• Understanding the Role of Umami
• Cooking with High Heat – Harvard T.H. Chan School of Public Health

Conclusion:

This Chinese Style Mango Chicken Stir Fry is the kind of meal that makes you feel like a kitchen rockstar. It’s fast, fresh, and bursting with tropical flavor in every bite. Whether you’re craving something different for dinner or need a colorful dish to wow your guests, this recipe delivers.

I’ve made this countless times—especially when mangoes are in season—and it never fails to hit the spot. Sweet, savory, slightly spicy, and balanced with crisp veggies and tender chicken, it’s the perfect fusion meal you’ll want on repeat. Give it a try, and when you do, include me in your post. I’d love to see your stir fry masterpiece in action!