Description
This Chinese-Style Mango Chicken Stir Fry is a vibrant, flavorful dish featuring tender chicken breast pieces sautéed with crisp bell peppers and sweet, juicy mango chunks. Tossed in a savory-sweet sauce made from soy, oyster sauce, honey, and a touch of vinegar, this quick and easy stir-fry combines fresh ingredients to create a balanced meal perfect for weeknight dinners. Garnished with green onions, sesame seeds, and cilantro, it offers a delightful contrast of textures and a burst of color, served best over fluffy jasmine rice.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, thinly sliced
Produce
- 2 ripe mangoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Pantry
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Salt and black pepper to taste
- Cooked jasmine rice, for serving
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, honey, and cornstarch slurry. Stir well and set aside to allow flavors to meld.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast, seasoning lightly with salt and black pepper. Stir-fry for 4–5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and transfer to a plate.
- Sauté the aromatics and vegetables: In the same pan, add a bit more oil if needed. Add the minced garlic, grated ginger, and sliced red and green bell peppers. Sauté for 2–3 minutes until the vegetables are slightly tender but still retain some crispness.
- Combine and finish cooking: Return the cooked chicken to the pan. Add the cubed mangoes and pour in the prepared sauce. Stir everything together to coat evenly. Cook for an additional 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.
- Garnish and serve: Remove the pan from heat. Sprinkle sliced green onions, sesame seeds, and fresh cilantro over the stir-fry. Serve hot over cooked jasmine rice for a complete meal.
Notes
- Use slightly firm mangoes to keep their shape during cooking and avoid mushiness.
- Pineapple chunks can be substituted for mango for a different tropical twist.
- For added heat, include a sliced red chili or sprinkle in red pepper flakes during the vegetable sauté step.
