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Mango Chicken Stir-Fry Recipe is a quick, tasty delight!

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Sweet, spicy, and irresistibly crispy, this Chinese-style Mango Chicken Stir Fry is a vibrant fusion of tropical fruit and bold Asian flavors. Perfectly fried chicken bites are tossed in a fiery garlic chili sauce and finished with juicy mango chunks for a deliciously balanced dinner that’s better than takeout.

Ingredients

For the Crispy Chicken Bites:
1 lb skinless boneless chicken breasts or thighs, cubed
¼ cup cornstarch
¼ cup all-purpose flour
1 teaspoon ginger garlic paste
½ teaspoon salt
¼ teaspoon ground black pepper
Neutral oil, for frying

For the Sauce:
3 tablespoons cooking oil
2 tablespoons chopped garlic
2 to 3 green chilies, chopped
1 large onion, cubed into 1-inch pieces
1 cup cubed mixed bell peppers
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 (adjust to taste)
½ teaspoon ground black pepper
2 tablespoons cornstarch
1 cup water
1 cup ripe mango, peeled and cubed
Chopped spring onion greens, for garnish

Instructions

  • Wash and pat dry the chicken. Cut into small bite-sized cubes.

  • In a bowl, mix the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Coat the chicken pieces thoroughly with the mixture.

  • Heat oil in a deep pan over high heat. Fry the chicken in batches until golden brown and crispy. Drain on paper towels. For extra crunch, you can double-fry the chicken by refrying it after it cools slightly.

  • Heat 3 tablespoons of oil in a large wok over high heat. Add chopped garlic and green chilies, stirring quickly for about 3–4 seconds.

  • Add the cubed onion and bell peppers. Stir-fry for 1 minute until slightly softened but still crisp.

  • Stir in soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and black pepper. Mix well.

  • In a separate bowl, make a slurry by combining cornstarch and water. Add the slurry to the sauce and cook, stirring until the sauce thickens.

  • Add the crispy fried chicken and mango cubes. Toss everything together until evenly coated and heated through.

  • Garnish with chopped spring onions and serve hot with rice or noodles.

Notes

You can adjust the heat by reducing or increasing the amount of red chili paste or green chilies.
Use ripe but firm mango to keep the chunks intact while tossing.
For a healthier version, air-fry or bake the chicken instead of deep frying.
Leftovers reheat well and make a great lunch the next day.

Find it online: https://friendlywell.com/mango-chicken-stir-fry-recipe-is-a-quick-tasty-delight/