Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than this Mango Chicken Stir Fry recipe! Packed with vibrant flavors and colorful ingredients, this stir fry is sure to become a favorite in your household.
Why You’ll Love This Recipe
- Amazing Flavors: The combination of juicy mango, tender chicken, and savory sauce creates a burst of flavors in every bite.
- Quick Prep Time: This recipe comes together in no time, making it perfect for busy weeknights or last-minute meals.
- Versatile: You can easily customize this stir fry with your favorite vegetables or protein, making it a versatile dish for any taste preference.
Ingredient Notes
Main Ingredients:
- Coconut oil or olive oil: Adds richness and flavor to the dish.
- Boneless, skinless chicken breast: Provides a lean protein base for the stir fry.
- Garlic, red onion, snap or snow peas, red bell pepper, and mango: These fresh ingredients add texture and sweetness to the dish.
- Optional: Cashews and cilantro for garnish.
For the Sauce:
- Gluten-free soy sauce or coconut aminos: Adds salty umami flavor to the dish.
- Cashew butter or peanut butter: Creates a creamy and nutty base for the sauce.
- Freshly grated ginger and minced garlic: Infuse the sauce with aromatic flavors.
- Honey: Balances out the savory and salty flavors.
- Warm water, red pepper flakes, and tapioca flour, arrowroot flour, or cornstarch: Helps to thicken and balance the sauce.
Step-by-Step Instructions
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of oil and sauté the garlic, red onion, snap or snow peas, and red bell pepper until tender-crisp.
- Stir in the diced mango and cooked chicken.
- In a small bowl, whisk together the soy sauce, cashew butter, garlic, ginger, honey, water, red pepper flakes, and tapioca flour until smooth.
- Pour the sauce over the chicken and vegetables in the skillet. Cook until the sauce thickens and coats the ingredients.
- Serve the Mango Chicken Stir Fry hot, garnished with cashews and cilantro.
Helpful Tips
- For a spicier kick, add more red pepper flakes to the sauce.
- Feel free to swap out the vegetables with your favorites, such as broccoli or carrots.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results
- Marinate the chicken in a mixture of soy sauce, ginger, and garlic for added flavor.
- Use a ripe mango for the best sweetness and texture in the stir fry.
- Toss the cooked stir fry with cooked rice or noodles for a complete meal.
Serving Suggestions
This Mango Chicken Stir Fry pairs well with steamed rice, quinoa, or noodles. Serve with a side of steamed vegetables or a fresh salad for a balanced meal. Pair with a refreshing mango or tropical fruit smoothie for a complete dining experience.
Storage and Reheating Tips
To store leftovers, place the stir fry in an airtight container in the refrigerator. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions
- Can I use frozen mango instead of fresh? Fresh mango is recommended for the best texture and flavor, but you can use frozen mango if fresh is unavailable.
- Can I make this recipe vegetarian? Yes, you can substitute the chicken with tofu or tempeh for a vegetarian version of this stir fry.
- How can I make this dish spicier? Increase the amount of red pepper flakes or add a dash of sriracha sauce to amp up the heat.
Conclusion
Now that you have all the tips and tricks to make the perfect Mango Chicken Stir Fry, it’s time to get cooking! Enjoy the vibrant flavors and textures of this dish and don’t forget to share your feedback with us. Happy cooking!
Print
Mango Chicken Stir Fry Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Mango Chicken Stir Fry Recipe is a delicious and vibrant dish that combines tender chicken with sweet mango, crunchy vegetables, and a flavorful sauce. It’s a perfect balance of sweet and savory flavors that will satisfy your taste buds.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil or olive oil, divided
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 clove garlic
- 1 red onion, diced
- 8 ounce snap or snow peas (or substitute chopped broccoli)
- 1 red bell pepper, sliced
- 1 large ripe mango, diced
- Optional: Cashews and Cilantro, to garnish
For the Sauce:
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoons cashew butter (or peanut butter)
- 2 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 tablespoon warm water, to thin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon tapioca flour, arrowroot flour or cornstarch
Instructions
- Cook Chicken: In a large skillet, heat half of the oil over medium-high heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
- Prepare Sauce: In the same skillet, heat the remaining oil. Add garlic, onion, peas, and bell pepper. Stir in mango and cooked chicken.
- Make Sauce: In a small bowl, whisk together soy sauce, cashew butter, garlic, ginger, honey, and red pepper flakes. Pour over the chicken mixture and cook until heated through.
- Thicken Sauce: In a separate bowl, mix warm water with tapioca flour. Stir into the skillet to thicken the sauce.
- Serve: Garnish with cashews and cilantro. Serve hot over rice or noodles.
Notes
- You can customize this stir fry by adding other vegetables like carrots, mushrooms, or zucchini.
- For a spicy kick, increase the amount of red pepper flakes or add a splash of hot sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg