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Chinese Style Mango Chicken Stir Fry Recipe

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4.5 from 6 reviews

This Chinese Style Mango Chicken Stir Fry combines tender, crispy chicken with a vibrant, tangy mango sauce for a delicious and quick Asian-inspired meal that's perfect for weeknight dinners.

Ingredients

For Frying The Chicken

  • 1 pound skinless boneless chicken breasts or thighs
  • 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, as needed)

For The Curry

  • 3 tablespoons cooking oil
  • 2 tablespoons chopped garlic
  • 2-3 green chilies, chopped
  • 1 large onion, cut into 1-inch cubes
  • 1 cup cubed bell peppers (1-inch cubes)
  • 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 peeled and cubed ripe mangoes
  • chopped spring onion greens (to garnish)

Instructions

  1. Prepare the chicken coating: Wash the chicken and pat it dry with paper towels. Cut the chicken into small bite-size cubes. In a medium mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Mix well. Add the chicken pieces and coat them thoroughly with the flour mixture.
  2. Fry the chicken: Heat a neutral flavored oil in a pan over high heat. Once hot, fry half of the coated chicken pieces until they are crisp and golden brown on the outside. Remove and drain on paper towels. Repeat with the remaining chicken pieces and set all aside.
  3. Make the sauce base: In a wok, heat 3 tablespoons of cooking oil over high heat. Add chopped garlic and green chilies; fry briefly for 3-4 seconds until fragrant.
  4. Cook the vegetables: Add the cubed onion and bell peppers to the wok and stir-fry for one minute to soften slightly.
  5. Add sauces and seasonings: To the wok, add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Stir everything together thoroughly to combine.
  6. Thicken the sauce: In a small bowl, mix cornstarch with 1 cup of water to create a smooth slurry. Pour this mixture into the wok and cook for about one minute or until the sauce thickens and the cornstarch is fully cooked. Add extra water if necessary to reach desired sauce consistency.
  7. Combine chicken and mango: Add the fried chicken pieces and cubed mangoes into the wok. Toss everything gently to coat the chicken and mango with the sauce evenly.
  8. Garnish and serve: Sprinkle chopped spring onion greens on top. Serve the Mango Chicken Stir Fry immediately while hot.

Notes

  • For extra crispiness, double fry the chicken pieces by frying twice and draining in between.
  • Use ripe mangoes but firm enough to hold shape when cooked.
  • Adjust the number of green chilies to control the heat level according to your preference.
  • If you want a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free soy sauce.
  • Serve with steamed jasmine rice or noodles for a complete meal.

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