If you are craving a vibrant, restaurant-quality meal that blends sweet, spicy, and savory flavors all in one colorful dish, then this Chinese Style Mango Chicken Stir Fry Recipe is exactly what you need. It’s a brilliant marriage of tender, crispy chicken with juicy ripe mangoes, creating a taste explosion that dances on your tongue. The combination of fresh vegetables, aromatic garlic, and a perfectly balanced sauce makes every bite an absolute joy. Whether you are cooking for your family or impressing friends, this dish is a simple yet unforgettable way to bring excitement to your dinner table.
Ingredients You’ll Need
Gathering the right ingredients is the secret to the success of this dish. Each component plays a vital role in crafting the texture, color, and layered flavors that make this stir fry stand out. From the crispy chicken coating to the fresh mango’s sweetness, these ingredients come together effortlessly.
- Skinless boneless chicken breasts or thighs (1 pound): Choose fresh chicken for the best texture and flavor in your stir fry.
- Cornstarch (¼ cup): Essential for creating a crispy crust on the chicken without heaviness.
- All-purpose flour (¼ cup): Helps to balance the coating for just the right crunch.
- Ginger garlic paste (1 teaspoon): Infuses the chicken with a subtle aromatic kick.
- Salt (½ teaspoon + ½ teaspoon for sauce): Enhances every flavor in the dish.
- Ground black pepper (¼ teaspoon + ½ teaspoon for sauce): Adds a touch of heat and depth.
- Neutral flavored oil for frying: Keeps the chicken crisp without overpowering the other tastes.
- Cooking oil (3 tablespoons): Used to stir-fry the aromatics and vegetables.
- Chopped garlic (2 tablespoons): Provides a fragrant base to the sauce.
- Green chilies (2-3, chopped): Adds fresh heat and vivid color.
- Large onion (cut into 1-inch cubes): Adds sweetness and crunch to balance the sauce.
- Cubed bell peppers (1 cup): Brightens up the dish visually and texturally.
- Dark soy sauce (2 tablespoons): Brings deep umami notes to the stir fry.
- Sweet chili sauce (4 tablespoons): Balances spice with sweetness for a signature flavor punch.
- Red chili paste (2 tablespoons): Amplifies the spicy depth of the dish.
- Tomato ketchup (2 tablespoons): Adds a subtle tang and richness.
- Rice vinegar (1 tablespoon): Provides acidity to brighten and balance the sauce.
- Cornstarch slurry (2 tablespoons cornstarch mixed with 1 cup water): Thickens the sauce to a glossy finish.
- Peeled and cubed ripe mangoes (1 cup): The star ingredient lending juicy sweetness.
- Chopped spring onion greens: Perfect for a fresh, colorful garnish.
How to Make Chinese Style Mango Chicken Stir Fry Recipe
Step 1: Prepare and Fry the Chicken
Start by washing the chicken and drying it thoroughly with paper towels to ensure the coating sticks perfectly. Cut the chicken into bite-size cubes that cook evenly and soak up every bit of flavor. Mix cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper in a bowl, then toss the chicken pieces in this mixture to coat them well. Heat your oil over high heat until it’s hot and ready for frying. Fry the chicken pieces in batches to keep the oil temperature steady, cooking each side until crispy and golden brown. Once done, drain them on paper towels and set aside; this crispy exterior will beautifully contrast the juicy mango and saucy vegetables later.
Step 2: Create the Flavorful Sauce
In a wok or large frying pan, heat the cooking oil over high heat. Toss in the chopped garlic and green chilies, frying just briefly until they release their amazing aroma—about 3-4 seconds. Add the onion and bell peppers, letting them soften slightly but retain a bit of crunch. Pour in the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, and season with salt and black pepper. Stir everything together to combine these bold and complex flavors.
Step 3: Thicken the Sauce and Combine
Whisk the cornstarch with water to form a smooth slurry, then pour this into your wok. Keep stirring and cooking the sauce for about a minute until it thickens to a luscious consistency. If it gets too thick, simply add a little more water to reach the perfect texture. Now, gently fold in the fried chicken and the cubed ripe mangoes, mixing carefully to coat everything without breaking up the chicken or mangoes. This step is the magic moment where the sauce clings to everything, while the mango adds a lovely burst of natural sweetness.
How to Serve Chinese Style Mango Chicken Stir Fry Recipe
Garnishes
A sprinkle of chopped spring onion greens not only adds a gorgeous splash of green but also delivers a fresh, mild onion flavor that lifts the entire dish. Feel free to add some toasted sesame seeds for an extra nutty crunch and a sprinkle of red chili flakes if you like it hotter.
Side Dishes
This stir fry shines brightest when paired with simple, fluffy steamed jasmine or basmati rice to soak up all the delightful sauce. Alternatively, a side of lightly stir-fried greens like bok choy or snap peas complements the dish with crisp freshness, creating a well-rounded meal.
Creative Ways to Present
For a fun twist, serve your Chinese Style Mango Chicken Stir Fry Recipe on a bed of crispy fried noodles or tuck it inside lettuce cups for a handheld treat. You can even arrange the stir fry in a hollowed-out mango shell for a colorful, eye-catching presentation perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover Chinese Style Mango Chicken Stir Fry Recipe in an airtight container for up to 3 days without sacrificing too much freshness. Make sure to cool it completely before sealing to maintain texture and flavor.
Freezing
This dish freezes well if you want to prepare in advance. Portion it into freezer-safe containers and freeze for up to 2 months. When freezing, try to leave out delicate garnishes that you can add fresh upon reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to revive the crispiness of the chicken. Add a splash of water if the sauce has thickened too much. Avoid microwaving if possible, as it can make the chicken soggy and the mango mushy.
FAQs
Can I use frozen mango for this recipe?
While fresh ripe mango is ideal for bringing that juicy sweetness, frozen mango can work in a pinch. Just be sure to thaw and drain any excess juice to keep the dish from becoming watery.
Is it possible to make this dish vegetarian?
Absolutely! Swap the chicken for firm tofu or tempeh, and use vegetable oil and vegetarian substitutes for sauces where needed. The mango and sauce combination will still shine beautifully.
What can I use instead of sweet chili sauce?
If you don’t have sweet chili sauce on hand, you can mix honey or sugar with a bit of chili flakes and vinegar to mimic that sweet-heat balance in the sauce.
How spicy is this Chinese Style Mango Chicken Stir Fry Recipe?
The heat level is moderate and can be adjusted by using fewer green chilies or chili paste. The sweet mango also helps mellow the spiciness for a crowd-pleasing dish.
Can I prepare the chicken coating ahead of time?
You can coat the chicken and keep it in the fridge for a few hours before frying, but for the best crispness, it’s recommended to fry the chicken just before serving.
Final Thoughts
This Chinese Style Mango Chicken Stir Fry Recipe is one of those dishes that never fails to bring smiles to the table. It’s bursting with flavor, texture, and color in all the right ways. Whether you’re a seasoned cook or just a passionate home chef, this recipe is straightforward, satisfying, and sure to become a new favorite. So grab those ingredients and get ready to stir fry your way to a delightful meal that tastes as vibrant as it looks!
Print
Chinese Style Mango Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
A vibrant and flavorful Chinese-style mango chicken stir fry combining crispy, tender chicken with a tangy, sweet, and spicy mango sauce. This colorful dish features bell peppers, green chilies, and a medley of sauces bringing a perfect balance of heat and sweetness, making it an easy and delicious meal for any occasion.
Ingredients
Chicken Coating
- 1 pound skinless boneless chicken breasts or thighs (500 g), cut into small bite-size cubes
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral flavored oil (for frying)
Sauce and Stir Fry
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2–3 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup cubed bell peppers (1-inch cubes)
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prepare Chicken: Wash the chicken pieces and pat them dry using paper towels. Cut into small bite-size cubes if not already done.
- Coat Chicken: In a medium bowl, mix cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Add the chicken cubes and toss well to coat them evenly with the flour mixture.
- Fry Chicken: Heat neutral oil in a pan over high heat. Once hot, fry half of the chicken pieces until crisp and golden brown on the outside. Remove and drain on paper towels. Repeat with the remaining chicken pieces. Set all cooked chicken aside.
- Prepare Sauce Base: Heat 3 tablespoons of cooking oil in a wok over high heat. Add chopped garlic and green chilies and stir-fry for 3 to 4 seconds until fragrant.
- Sauté Vegetables: Add the cubed onion and bell peppers to the wok. Stir-fry for about one minute until they start to soften slightly.
- Add Sauces and Seasoning: Mix in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper into the wok. Stir well to combine all flavors.
- Make Cornstarch Slurry: In a separate small bowl, mix cornstarch with water to create a smooth slurry. Pour this into the wok and cook, stirring continuously, until the sauce thickens and the cornstarch is fully cooked, about one minute. Add more water if the sauce becomes too thick.
- Combine Chicken and Mango: Add the fried chicken pieces and the peeled, cubed ripe mangoes to the wok. Toss everything together gently to coat the chicken with the sauce and distribute mango pieces evenly.
- Garnish and Serve: Remove from heat, garnish with chopped spring onion greens, and serve immediately for the best flavor and texture.
Notes
- Use ripe, sweet mangoes for the best contrast with the spicy sauce.
- Adjust the number of green chilies to control the heat level.
- Neutral oils like vegetable or canola oil are preferred for frying.
- Ensure the chicken coating is evenly distributed to get a crispy texture.
- Serve with steamed rice or noodles for a complete meal.
