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If you’re craving a vibrant and juicy burst of flavors in your weeknight dinner, this Mango Chicken Stir Fry Recipe is exactly the dish you need. Combining tender, juicy chicken with the tropical sweetness of ripe mango, crisp veggies, and a luscious, nutty sauce, it’s the perfect balance of savory and fresh. This recipe is a delightful celebration of color, texture, and taste all coming together quickly on your stove, making it a go-to for anyone wanting a healthy yet indulgent meal that’s bound to impress.
Ingredients You’ll Need
This Mango Chicken Stir Fry Recipe calls for simple, wholesome ingredients that each bring their own unique touch to the dish. From the juicy chicken to the sweet mango and crunchy vegetables, every item plays a crucial role in creating a harmonious and delicious meal.
- 1 tablespoon coconut oil or olive oil: Adds a subtle richness and helps with sautéing the chicken and vegetables perfectly.
- 1 pound boneless skinless chicken breast, diced: The protein base that soaks up the flavorful sauce beautifully.
- 1 clove garlic: Provides an aromatic punch that wakes up the dish.
- 1 red onion, diced: Adds sweetness and texture as it softens during cooking.
- 8 ounces snap or snow peas (or chopped broccoli): Provides that refreshing crunch and vibrant green color.
- 1 red bell pepper, sliced: Brings color and a mild sweetness that pairs perfectly with the mango.
- 1 large ripe mango, diced: The star ingredient offering juicy, tropical sweetness that makes this stir fry unforgettable.
- Optional: Cashews and Cilantro, to garnish: Adds extra texture and a fresh herbal finish.
- 2 tablespoons gluten free soy sauce or coconut aminos: Balances sweetness with a salty, umami kick.
- 2 tablespoons cashew butter (or peanut butter): Creamy nut butter that deepens the sauce with a mild richness.
- 2 cloves garlic, minced: Boosts the flavor intensity in the sauce.
- 1/2 tablespoon freshly grated ginger: Adds a zesty warmth that brightens the overall taste.
- 1 teaspoon honey: Sweetens the sauce naturally, enhancing the mango’s flavor.
- 1 tablespoon warm water, to thin: Ensures the sauce reaches the perfect consistency.
- 1 teaspoon red pepper flakes: Gives a gentle hint of heat to balance the sweet and savory elements.
- 1/2 teaspoon tapioca flour, arrowroot flour or cornstarch: Helps thicken the sauce beautifully to cling to the chicken and vegetables.
How to Make Mango Chicken Stir Fry Recipe
Step 1: Prepare the Sauce
Start by whisking together the gluten free soy sauce, cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour in a medium bowl until completely smooth. This sauce will be the magic that ties all the ingredients together with a flavorful punch. Set it aside while you prepare the rest.
Step 2: Cook the Chicken
Heat half of your chosen coconut or olive oil in a large wok or pot over medium-high heat. Once shimmering, add the diced chicken and season generously with salt and pepper. Let it cook undisturbed for about 5 to 6 minutes until the chicken is cooked through and no longer pink. This ensures a nice sear that locks in juices. Transfer the chicken to a bowl and keep it warm.
Step 3: Sauté the Vegetables and Combine
Pour the remaining oil into the wok and turn the heat down to medium. Add the garlic and sauté for just 30 seconds to release its aroma, then toss in the diced red onion, snap peas, and red bell pepper. Stir-fry these for about 5 minutes until the onions soften and the peppers become tender but still crisp. Next, lower the heat to low and add back the cooked chicken along with the juicy mango and prepared sauce. Gently stir everything to coat each ingredient with sauce, cooking for a few more minutes until everything is heated through and perfectly blended.
Step 4: Final Touches
Just before serving, sprinkle cashews and fresh cilantro on top if you like a little crunch and herbal freshness. This final step adds an appealing texture and color contrast that makes this Mango Chicken Stir Fry Recipe truly pop on your plate.
How to Serve Mango Chicken Stir Fry Recipe
Garnishes
Fresh chopped cilantro and a scatter of toasted cashews are fantastic garnishes for this stir fry. They not only lend a pop of green and crunch but also enhance the flavor layers, making each bite exciting and fresh.
Side Dishes
This dish shines when paired with fluffy brown rice or light quinoa, both of which soak up the wonderful sauce without overpowering the main flavors. You could also serve it alongside a simple cucumber salad for an added crisp, cooling touch.
Creative Ways to Present
For a fun twist, try serving the stir fry in hollowed-out mango halves. It makes dinner feel extra special and is a gorgeous way to highlight the tropical vibes of the dish. You could also sprinkle some toasted sesame seeds over the top, or even serve it wrapped in crisp lettuce leaves for a fresh, hand-held meal.
Make Ahead and Storage
Storing Leftovers
Any leftover Mango Chicken Stir Fry Recipe tastes just as good the next day. Store your leftovers in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making for a convenient and delicious lunch or dinner.
Freezing
While fresh is best for this dish, you can freeze leftovers if needed. Portion the stir fry into freezer-safe containers and freeze for up to 2 months. When thawed, the mango might be a bit softer but still very tasty.
Reheating
Reheat the stir fry gently in a skillet over medium heat or microwave until warmed through. Add a splash of water or broth if the sauce has thickened too much. Be careful not to overcook to preserve the vibrant textures and flavors.
FAQs
Can I use other fruits instead of mango in this Mango Chicken Stir Fry Recipe?
Absolutely! Pineapple or peaches make great substitutes for mango, offering a similar sweet and juicy component that complements the savory chicken and veggies.
Is this recipe gluten free?
Yes, as long as you use gluten free soy sauce or coconut aminos, this Mango Chicken Stir Fry Recipe is perfect for gluten-free diets.
Can I make this dish vegetarian or vegan?
Yes, simply swap the chicken for tofu or tempeh and use a plant-based soy sauce to make a delicious vegan version of this stir fry.
How spicy is this Mango Chicken Stir Fry Recipe?
The red pepper flakes add just a gentle kick—enough to balance the sweetness without overpowering it. You can adjust the amount to suit your heat preference.
What can I use if I don’t have cashew butter?
Peanut butter works beautifully as a substitute, offering a similar creamy texture and nutty flavor that enriches the sauce.
Final Thoughts
This Mango Chicken Stir Fry Recipe is one of those bright, colorful meals that feels fresh yet indulgent, all at the same time. It’s a fantastic way to bring something unexpected to your dinner table while still keeping preparation simple and quick. Give it a try and watch it become a fast favorite in your household — it’s truly that good!
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Mango Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion – Asian Inspired
- Diet: Gluten Free
Description
A vibrant and healthy Mango Chicken Stir Fry combining tender chicken, fresh vegetables, and juicy mango in a flavorful homemade cashew butter sauce. This quick and easy recipe is perfect for a nutritious weeknight dinner with a delightful blend of sweet, savory, and spicy flavors.
Ingredients
Protein and Oils
- 1 tablespoon coconut oil or olive oil, divided
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
Vegetables and Fruit
- 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
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
Optional Garnish
- Cashews
- Cilantro
Instructions
- Prepare the sauce: In a medium bowl, whisk together the gluten free soy sauce, cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour until smooth. Set aside to let the flavors meld.
- Cook the chicken: Heat half the coconut oil in a large wok or pot over medium-high heat. When hot, add the diced chicken and season generously with salt and pepper. Cook for 5 to 6 minutes until the chicken is fully cooked and no longer pink inside. Transfer the chicken to a separate bowl to rest.
- Sauté the vegetables: Add the remaining coconut oil to the wok and reduce heat to medium. Sauté the whole clove of garlic for 30 seconds until fragrant, then add the diced red onion, snap peas, and red bell pepper. Stir-fry for about 5 minutes until the onions soften and the bell pepper becomes slightly tender.
- Combine and finish cooking: Lower the heat to low, return the cooked chicken to the wok along with the diced mango and the prepared sauce. Gently stir to evenly coat all ingredients and cook for another few minutes until everything is heated through and the flavors meld beautifully.
- Serve and garnish: Garnish with optional cashews and fresh cilantro if desired. Serve hot, ideally with brown rice or quinoa for a wholesome, complete meal. Enjoy!
Notes
- Substitute broccoli for snap peas if preferred.
- Use peanut butter instead of cashew butter if desired.
- Adjust red pepper flakes to control heat level.
- Add salt and pepper to taste when cooking the chicken.
- Serve with brown rice or quinoa for a balanced dish.
- Can be garnished with cashews and cilantro for extra texture and freshness.
