Stir Fried Chicken with Mango and Peppers
Elevate your weeknight dinner routine with this vibrant and flavorful Stir-Fried Chicken with Mango and Peppers. Combining tender chicken breast, juicy ripe mango, and a medley of colorful bell peppers, this stir-fry recipe strikes the perfect balance of savory and sweet. Infused with the aromatic zing of garlic and fresh ginger, and coated in a silky soy-honey sauce, each bite is a delightful harmony of tastes and textures. Ready in just 35 minutes, this quick and easy dish is perfect for busy weeknights, all while feeling restaurant-worthy. Serve over a bed of fluffy jasmine rice and garnish with scallions for a meal that’s as beautiful as it is delicious. Whether you’re craving healthy comfort food or simply looking for a creative way to use fresh mango, this stir fry will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 large Ripe mango
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Scallions
- 3 cups Cooked jasmine rice
Instructions
Cut the chicken breast into thin strips and season with salt and black pepper.
Peel and slice the mango into bite-sized pieces and set aside.
Slice the red, yellow, and green bell peppers into thin strips. Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, honey, cornstarch, and 2 tablespoons of water to make the stir-fry sauce.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Add the chicken to the pan and stir fry for 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the bell peppers to the pan and stir-fry for 2-3 minutes until slightly softened but still crisp.
Return the chicken to the pan and pour in the stir-fry sauce. Toss to coat the chicken and vegetables evenly.
Add the mango pieces and sesame oil, cooking for an additional 1 minute until the mango is warmed through.
Remove the stir fry from heat and garnish with sliced scallions.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 51.8 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3421 mg | 73% | |
*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.
