Spicy Chicken and Mango Stir Fry
Ignite your taste buds with this vibrant Spicy Chicken and Mango Stir Fry—a quick and easy weeknight dinner that combines the perfect balance of sweet, spicy, and savory flavors. Tender, golden-browned chicken is tossed with colorful bell peppers, crisp broccoli, and juicy mango, all coated in a tangy soy-based sauce spiked with sriracha and a touch of honey. Fresh garlic and ginger add depth of flavor, while a squeeze of lime at the end brightens every bite. Ready in just 35 minutes, this versatile stir-fry is perfect served over white or brown rice for a satisfying and healthy meal full of bold, tropical-inspired flavors. Perfect for fans of simple yet flavorful one-pan recipes!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 large ripe mango, peeled and diced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 200 grams fresh broccoli florets
- 2 stalks green onions, sliced
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 4 pieces lime wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams white or brown rice (optional accompaniment)
Instructions
Cut the chicken breasts into bite-sized strips and season with salt and black pepper. Set aside.
In a small bowl, whisk together soy sauce, sriracha or chili garlic sauce, honey, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the seasoned chicken to the wok and stir-fry for 4-5 minutes until fully cooked and golden brown. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, and yellow bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften.
Return the cooked chicken to the wok, followed by the diced mango and green onions. Toss everything together.
Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to combine, letting the sauce thicken and coat the ingredients, about 2 minutes.
Remove the wok from heat. Serve the stir fry hot over white or brown rice, if desired.
Garnish with additional green onions and serve with lime wedges for a fresh citrusy kick.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 23.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 883 mg | 19% | |
*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.
