Description
A delightful and flavorful mango chicken stir fry that is quick and easy to make. Tender chicken, crisp vegetables, and sweet mango come together in a delicious Asian-inspired dish that is perfect for a weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
For the Stir Fry:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup snap peas
- 1 ripe mango (peeled and diced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- Green onions and sesame seeds (for garnish)
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch and soy sauce.
- Cook the Chicken: Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
- Stir Fry: In the same skillet, add garlic, ginger, bell peppers, and snap peas. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
- Finish the Dish: Add the mango, honey, rice vinegar, and lime juice. Return the chicken to the pan and toss everything to coat in the sauce. Cook for another 2 minutes until heated through.
- Serve: Garnish with chopped green onions and sesame seeds before serving.
Notes
- Use ripe but firm mangoes for best texture.
- For a spicier version, add red pepper flakes or a dash of sriracha.
- Serve over steamed rice or noodles.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 16g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
