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 bread or cake (which are 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 got the mango from the frozen section at Trader Joe’s. If you can’t go to Trader Joe’s, many supermarkets have it in the frozen food section. If that doesn’t work, try pineapple instead.
I wouldn’t use the frozen bell peppers though, they tend to be soggy.
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.
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