Mango Chicken Stir Fry
Bright, vibrant, and irresistibly flavorful, this Mango Chicken Stir Fry is a quick and easy dinner that brings the perfect balance of sweet and savory to your table. Juicy, tender chicken strips are stir-fried to golden perfection alongside crisp bell peppers and sweet, ripe mango chunks, creating a colorful medley of textures and flavors. The dish is elevated with a luscious sauce made from soy sauce, honey, fresh ginger, and sesame oil, infusing every bite with bold, aromatic notes. Ready in just 30 minutes, this healthy stir fry is served over fluffy jasmine rice and topped with a sprinkle of green onions and sesame seeds for a restaurant-style finish. It's a delightful blend of tropical sweetness and Asian-inspired flair, perfect for busy weeknights or a lively family meal.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 2 Mango (ripe but firm, peeled and diced)
- 1 Red bell pepper (sliced)
- 1 Green bell pepper (sliced)
- 3 cloves Garlic (minced)
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Fresh ginger (minced or grated)
- 1 tsp Sesame oil
- 2 Green onions (sliced for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Slice the chicken breast into thin strips and toss with cornstarch in a bowl until evenly coated. Set aside.
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced ginger, and sesame oil. Set this sauce aside.
Heat a large skillet or wok over medium-high heat, then add 1 tablespoon of vegetable oil.
Add the chicken strips to the skillet in a single layer and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a clean plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until the peppers are slightly tender but still crisp.
Add the diced mango to the skillet and return the cooked chicken to the pan. Pour the prepared sauce over the mixture and gently toss everything to coat evenly.
Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove from heat and garnish with sliced green onions and sesame seeds if using.
Serve hot over cooked jasmine rice and enjoy your Mango Chicken Stir Fry!
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 420.7 g | 153% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 88.5 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 363 mg | 28% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2784 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
