Chinese Style Mango Chicken Stir Fry
This Chinese Style Mango Chicken Stir Fry is a quick and vibrant dish made with juicy chicken, sweet mango, crisp peppers, and a glossy soy-garlic sauce. It’s ready in under 30 minutes and perfect for busy weeknights or light, tropical-inspired dinners.
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
Instructions
- Prep Ingredients: Slice chicken, mango, and vegetables. Mix soy sauce, oyster sauce, sesame oil, and cornstarch slurry in a bowl.
- Cook Chicken: Heat oil in wok over medium-high. Add chicken and cook until golden and cooked through. Remove from wok.
- Sauté Veggies: Add a touch more oil if needed. Stir-fry garlic, ginger, and bell peppers until just tender.
- Add Mango & Chicken: Return chicken to the pan and gently stir in mango slices.
- Sauce It Up: Pour in the sauce mixture and toss to coat evenly. Simmer for 1–2 minutes until thickened.
- Garnish & Serve: Top with green onions, sesame seeds, and chili flakes if desired. Serve over steamed rice or noodles.
Notes
Chinese Style Mango Chicken Stir Fry – Helpful Tips
Cooking Tips & TechniquesUse boneless chicken breast or thighs, sliced thinly against the grain for tenderness and quick cooking.
Stir-fry on high heat using a neutral oil like avocado or peanut oil to get that classic sizzle and light char.
Fresh ripe mango adds natural sweetness — slice it just before serving to preserve its texture.
Whisk together a quick stir fry sauce with soy sauce, hoisin, garlic, ginger, and a splash of rice vinegar or lime juice to balance the sweetness.
Add mango at the end of cooking or off the heat to prevent it from turning mushy. Serving Suggestions
Serve hot over jasmine rice, brown rice, or stir-fried noodles for a hearty meal.
Top with toasted sesame seeds, chopped green onions, and a squeeze of lime for brightness.
Pair with a crisp cucumber salad or steamed edamame to keep the meal light and fresh.
Serve in lettuce cups for a fun, low-carb wrap-style dish. Make-Ahead & Storage
Make-Ahead: Slice the chicken and mix the sauce in advance. Store both in the fridge and stir-fry when ready.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken (without the mango) for up to 2 months. Add fresh mango after reheating.
Reheat: Reheat gently in a skillet or microwave, then stir in fresh mango just before serving. Tasty Variations to Try
Spicy Mango Kick: Add chopped red chilies or a dash of sriracha for heat lovers.
Pineapple Fusion: Swap half the mango with fresh pineapple chunks for a tropical blend.
Vegetable Boost: Toss in snow peas, bell peppers, or baby corn for extra crunch and color.
Peanut-Mango Twist: Add a tablespoon of peanut butter or a handful of roasted peanuts to the sauce for a Thai-style spin.
Low-Carb Option: Serve with cauliflower rice or zucchini noodles for a lighter version.