Sweet & Savory Delight: Mango Chicken Stir-Fry Recipe

Craving a vibrant and flavorful meal that’s both healthy and satisfying? Look no further than this delicious Mango Chicken Stir-Fry! This recipe combines tender chicken, juicy mangoes, and colorful vegetables in a savory-sweet sauce that will tantalize your taste buds. It’s quick, easy to make, and perfect for a weeknight dinner.

## Why You’ll Love This Mango Chicken Stir-Fry

* **Flavorful:** The combination of sweet mango, savory chicken, and a hint of spice creates a complex and satisfying flavor profile.
* **Healthy:** Packed with protein, vitamins, and fiber from the chicken, mango, and vegetables, this stir-fry is a nutritious meal.
* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Versatile:** You can easily customize this stir-fry with your favorite vegetables and protein sources.
* **Exotic Flair:** The addition of mango adds a touch of tropical sweetness that elevates this stir-fry to a whole new level.

## Ingredients You’ll Need

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces.
* **Mango:** 2 ripe mangoes, peeled and diced.
* **Vegetables:** 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; 1 cup broccoli florets; 1 cup snow peas.
* **Ginger:** 1 tablespoon grated fresh ginger.
* **Garlic:** 2 cloves garlic, minced.
* **Soy Sauce:** 1/4 cup low-sodium soy sauce.
* **Honey:** 2 tablespoons honey.
* **Rice Vinegar:** 1 tablespoon rice vinegar.
* **Sesame Oil:** 1 tablespoon sesame oil.
* **Cornstarch:** 1 tablespoon cornstarch.
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste).
* **Vegetable Oil:** 2 tablespoons.
* **Cooked Rice:** For serving.
* **Garnish:** Chopped cilantro, sesame seeds (optional).

## Equipment Needed

* Large skillet or wok
* Cutting board
* Knife
* Mixing bowls

## Step-by-Step Instructions

### 1. Prepare the Chicken

* In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This will help tenderize the chicken and create a slight crust when stir-fried. Mix well to ensure the chicken is evenly coated.

### 2. Prepare the Sauce

* In a small bowl, whisk together the remaining soy sauce (3 tablespoons), honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes. Taste and adjust the sweetness or spiciness to your liking. A little more honey can temper the spice, while a pinch more red pepper flakes will kick up the heat. Set aside.

### 3. Stir-Fry the Chicken

* Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken and stir-fry until it’s cooked through and lightly browned. This usually takes about 5-7 minutes. Remove the chicken from the skillet and set aside.

### 4. Stir-Fry the Vegetables

* Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onions and stir-fry for 2-3 minutes until they start to soften. Then, add the sliced bell peppers, broccoli florets, and snow peas. Stir-fry for another 3-5 minutes, until the vegetables are tender-crisp. Don’t overcook them; they should still have a bit of bite.

### 5. Combine and Simmer

* Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and everything is well coated.

### 6. Add the Mango

* Gently stir in the diced mango. Cook for just another minute or two, until the mango is slightly warmed but still holds its shape. Avoid overcooking the mango, as it can become mushy.

### 7. Serve

* Serve the Mango Chicken Stir-Fry immediately over cooked rice. Garnish with chopped cilantro and sesame seeds, if desired.

## Tips for the Perfect Mango Chicken Stir-Fry

* **Choose Ripe Mangoes:** The sweetness and flavor of the mangoes are crucial to the success of this dish. Look for mangoes that are slightly soft to the touch and have a fragrant aroma.
* **Don’t Overcrowd the Pan:** Stir-frying works best when the ingredients have enough space to cook properly. If your skillet is too small, cook the chicken and vegetables in batches.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the amount of honey, soy sauce, and red pepper flakes in the sauce to suit your preferences. If you like a tangier sauce, add a splash of lime juice.
* **Use Fresh Ginger and Garlic:** Freshly grated ginger and minced garlic provide the best flavor. Avoid using powdered versions if possible.
* **Prep Your Ingredients:** Having all your ingredients prepped and ready to go before you start cooking will make the stir-frying process much smoother.
* **High Heat is Key:** Stir-frying requires high heat to quickly cook the ingredients and create that characteristic smoky flavor. Make sure your skillet or wok is hot before adding the chicken and vegetables.
* **Cook Chicken Properly:** Ensure the chicken is cooked all the way through, reaching an internal temperature of 165°F (74°C), to eliminate any risks of foodborne illness.

## Variations and Substitutions

* **Protein:** You can substitute the chicken with shrimp, tofu, or beef. Adjust the cooking time accordingly.
* **Vegetables:** Feel free to use any of your favorite vegetables in this stir-fry. Some other great options include carrots, zucchini, mushrooms, and snap peas.
* **Spice Level:** Adjust the amount of red pepper flakes to control the spice level. You can also add a dash of sriracha or chili oil for extra heat.
* **Nuts:** Add some chopped cashews or peanuts for a bit of crunch.
* **Pineapple:** For a slightly different twist, you can substitute some of the mango with pineapple.
* **Make it Gluten-Free:** Use tamari instead of soy sauce to make this stir-fry gluten-free. Also, ensure your honey is gluten-free, as some brands may contain additives.
* **Make it Vegetarian/Vegan:** Substitute chicken with firm tofu or tempeh. Make sure your honey is replaced with a vegan-friendly alternative such as maple syrup or agave nectar.

## Serving Suggestions

* Serve over cooked white rice, brown rice, or quinoa.
* Serve with a side of steamed broccoli or bok choy.
* Top with chopped cilantro, sesame seeds, or chopped green onions.
* Add a drizzle of sriracha or chili oil for extra heat.

## Storage Instructions

* **Refrigerate:** Leftover Mango Chicken Stir-Fry can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the stir-fry in a skillet over medium heat or in the microwave until heated through. Add a splash of water if the sauce has become too thick.
* **Freezing:** While it’s not ideal, you can freeze the Mango Chicken Stir-Fry. However, the mangoes may become a bit mushy after thawing. Store in an airtight container in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before reheating. The texture of the mangoes might change upon thawing and reheating.

## Nutritional Information (approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 35-45g
* Carbohydrates: 50-60g
* Fat: 15-25g

_Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods._

## More Stir-Fry Recipes to Try

* Beef and Broccoli Stir-Fry
* Shrimp and Vegetable Stir-Fry
* Tofu Stir-Fry with Peanut Sauce

## Conclusion

This Mango Chicken Stir-Fry is a delightful and easy way to enjoy a healthy and flavorful meal. With its combination of sweet, savory, and slightly spicy flavors, it’s sure to become a family favorite. Don’t be afraid to experiment with different vegetables and protein sources to create your own unique version. Happy cooking!

## FAQ

**Q: Can I use frozen mango?**
A: Yes, you can use frozen mango, but make sure to thaw it completely before adding it to the stir-fry. Pat it dry with paper towels to remove any excess moisture.

**Q: Can I make this stir-fry ahead of time?**
A: You can prepare the sauce and chop the vegetables ahead of time, but it’s best to cook the chicken and stir-fry everything just before serving to ensure the best texture.

**Q: What kind of rice is best for this stir-fry?**
A: White rice, brown rice, or jasmine rice all work well. Choose your favorite!

**Q: Can I add other fruits?**
A: While mango is the star of the show, you can experiment with other fruits like pineapple or even a few chunks of peach for a similar flavor profile.

**Q: The sauce is too thick/thin, what do I do?**
A: If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency. If the sauce is too thin, simmer it for a minute or two longer, or add a slurry of cornstarch and water (1 teaspoon of cornstarch mixed with 1 tablespoon of water) to help thicken it.

**Q: Is this recipe suitable for meal prepping?**
A: Yes, this recipe is suitable for meal prepping. Simply divide the stir-fry into meal prep containers and store in the refrigerator for up to 4 days. The flavors may even meld together and improve over time!

**Q: Can I grill the chicken instead of stir-frying?**
A: Yes, you can grill the chicken for an added smoky flavor. Grill the chicken until it’s cooked through, then slice it and add it to the stir-fry with the vegetables and sauce.

**Q: What if I don’t have rice vinegar?**
A: If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Use a smaller amount, as they are more acidic than rice vinegar.

**Q: Can I use honey substitute instead of honey?**
A: Yes, you can use honey substitutes like maple syrup or agave nectar. Keep in mind that the flavor may slightly differ, so adjust the amount to your liking.

**Q: How do I prevent the mango from getting mushy?**
A: To prevent the mango from getting mushy, add it at the very end of the cooking process and only cook it for a minute or two, just until it’s slightly warmed through. Avoid overcooking it.