Sweet and Spicy Mango Chicken Stir-Fry: A Chinese-Inspired Delight

This Chinese-Style Mango Chicken Stir-Fry combines luscious mangoes, a delicious sauce, and tender, crispy chicken to create the ideal combination of sweet and spicy tastes. While the mix of soy sauce, chili sauces, and garlic delivers a delightful umami flavor, the tart mango gives the classic stir-fry a tropical touch. This recipe is as visually attractive as it is delicious, thanks to the colorful bell peppers and green chilies. It’s the perfect dish for anybody who wants to add a fruity and fresh twist to Chinese-style cooking in their home.

Ingredients:

For Frying the Chicken:

• 1 pound (500g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 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 Stir-Fry:

• 3 tablespoons Olive oil
• 2 tablespoons chopped garlic
• 2-3 green chilies, chopped
• 1 large onion, cut into 1-inch cubes
• 1 cup of bell peppers, diced into 1-inch cubes

• 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 (or to taste)
• ½ teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup of ripe mango, peeled and diced into small cubes

• Chopped spring onion greens (for garnish)

Directions:
Get the chicken ready: Combine cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper in a bowl and toss to coat the chicken pieces. In a deep pan, heat a large quantity of neutral oil over medium-high heat. The chicken pieces should be cooked in tiny batches, around 4 to 5 minutes each batch, until they are crispy and golden brown. Set aside the fried chicken after draining it on paper towels.
Get the stir-fry ready: Heat 3 tablespoons of cooking oil over medium heat in a different big pan or wok. Sauté the green chilies and chopped garlic for about one minute, or until aromatic. Stir-fry the bell peppers and diced onions for two to three minutes, or until the veggies start to soften but still have a crisp texture.
Prepare the sauce: Add the rice vinegar, tomato ketchup, red chili paste, sweet chili sauce, dark soy sauce, salt, and black pepper. Cook for one to two minutes, or until the veggies and sauces are fully combined. Dissolve 2 tablespoons of cornstarch in 1 cup of water in a small dish. After adding the cornstarch mixture to the pan, stir constantly for two to three minutes, or until the sauce thickens.
Include the chicken and mango: Gently stir in the fried chicken and diced mangoes once the sauce has thickened. Allow the mango to warm up without becoming mushy and the chicken to absorb the sauce by cooking it for a further two to three minutes.
Serve: Take the Mango Chicken Stir-Fry from the stove and place it on a platter. Serve hot with noodles or steaming rice, garnished with chopped spring onion leaves.
In summary:
With its crispy chicken, juicy mangoes, and a spicy-sweet sauce that will make your taste buds dance, this Chinese-style mango chicken stir-fry is the ideal balance of sweet and savory flavors. This flavorful, 30-minute stir-fry is a refreshing take on a traditional dish. This dish’s strong tastes and colorful presentation will wow any crowd, whether you’re cooking for family or guests.