chicken mango stir fry

Quick Chicken Mango Stir Fry Recipe

This recipe for chicken mango stir fry combines the sweetness of mango and bell peppers with the heat of hot chile. The combination gives it plenty of eye appeal, as well as flavor. This is easy to put together, and flexible too. Use snap peas or snow peas instead of regular peas, if you prefer. Add more fresh chiles, try some mini corn cobs, or give it a Thai spin with lime, cilantro, and basil.

Unless you’re baking (which is less forgiving) the idea is to have fun with your food. Change the ingredients to suit your own tastes, or to fit whatever you happen to have in the fridge that day.

You can put this together in about 20 minutes, so it’s a great option when you’re in a hurry.

I used fresh vegetables, but you can just grab a package of mixed frozen Asian veggies and use that instead. That will save some time too and cut the whole thing down to fifteen minutes.

I wouldn’t use the frozen bell peppers though, they tend to be soggy.



Quick Chicken Mango Stir Fry Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: entree

Cuisine: Asian

one serving

Quick Chicken Mango Stir Fry Recipe

A sweet-spicy recipe for chicken with mango and vegetables.

Ingredients

  • 1/4 C frozen mango chunks
  • 1 boneless chicken thigh
  • 1/4 tsp grated ginger
  • 1 small garlic clove, crushed
  • 1 small green or red chile, seeds removed, sliced
  • 1 tsp soy sauce
  • 1/2 tsp rice wine or sherry
  • 1/4 tsp sesame oil
  • 3 mixed mini bell peppers (or about 1/4 of a full sized one)
  • 1/4 scallion (about two inches worth)
  • 1/4 C frozen peas
  • 1 T canola oil
  • salt and pepper

Instructions

  1. Take the mango chunks out of the freezer so it has a chance to defrost a little, or zap it in the microwave on low for five seconds.
  2. Cut the chicken into strips.
  3. Mix the ginger, garlic, and chile, add the chicken and mix until the chicken is covered with the spice mixture.
  4. In a small bowl, mix together the soy sauce, sherry, and sesame oil.
  5. Cut the scallions into small chunks.
  6. Slice the bell pepper into strips.
  7. Heat the oil in a small frying pan. When it's hot, add the chicken strips and stir fry for 2-3 minutes.
  8. If you're using a frozen Asian vegetable mixture, add the veggies now (about 1/3 cup). Add the scallions and peas and stir fry for another minute.
  9. Now add the peppers.
  10. Add the soy mixture to the chicken in the pan. Add the mango and stir (the mango should be slightly warm, rather than hot).
  11. Season with salt and pepper to taste.

Substitutions and Variations for Chicken Mango Stir Fry

  • Make it Thai: add sugar, a bit of fish sauce, and cornstarch to the soy sauce mixture. Add basil and mint just before serving.  Garnish with lime.
  • Save the chopping and use frozen veggies. If you can get an Asian mixture that’s great; if not use frozen broccoli, cauliflower, and carrots.
  • Swap frozen peas for snow peas or sugar snap peas.
  • If you can’t get frozen mango, or don’t want to bother with a fresh one, try pineapple instead.




More Chicken Thigh Recipes

Easy Chicken Curry Recipe

Chili Citrus Chicken Thigh Recipe for One

Chicken Thigh Recipe with Peaches and Ginger

 

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