Thai Mango Chicken
Bursting with vibrant flavors and tropical flair, Thai Mango Chicken is a quick and easy stir-fry that brings the perfect balance of sweet, savory, and tangy to your dinner table. This dish features tender, juicy chicken, paired with ripe, juicy mangoes and colorful red bell peppers, all tossed in a flavorful sauce made with soy sauce, fish sauce, lime juice, and a hint of spice from red chili flakes. With fresh ginger and garlic enhancing every bite, this recipe delights with its authentic Thai-inspired ingredients. Finished with a garnish of fresh cilantro and served over fluffy jasmine rice, this 20-minute meal is a delightful fusion of bold flavors, ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 500 grams chicken breast (boneless, skinless)
- 2 medium ripe mango
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 1 inch piece fresh ginger
- 3 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 0.5 teaspoons red chili flakes
- 2 tablespoons fresh cilantro
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups cooked jasmine rice (optional, for serving)
Instructions
Cut the chicken breast into bite-sized strips and set aside.
Peel and dice the mangoes into small cubes. Slice the red bell pepper and yellow onion into thin strips. Mince the garlic and ginger.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and red chili flakes to create the sauce.
In another small bowl, dissolve the cornstarch in water and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and fully cooked, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic, ginger, onion, and red bell pepper. Sauté for 3-4 minutes until fragrant and the vegetables are tender.
Return the cooked chicken to the skillet. Add the sauce and stir well to coat everything evenly.
Add the diced mango to the skillet and gently toss. Cook for 1-2 minutes to warm the mango without overcooking it.
Stir in the cornstarch slurry to thicken the sauce. Cook for another minute until the sauce reaches the desired consistency.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot over a bed of cooked jasmine rice, if desired.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 417.0 g | 152% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 84.9 g | ||
| Protein | 196.7 g | 393% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 333 mg | 26% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3214 mg | 68% | |
*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.
