Chinese Style Mango Chicken Stir Fry

This Easy Chinese Style Mango Chicken Stir Fry is a sweet and savory dish that combines crispy chicken with fresh mangoes, bell peppers, and a flavorful sauce. Perfect for a quick weeknight meal or a special dinner, this dish comes together in under 30 minutes and is best served with rice or noodles.

Ingredients

• 1 lb skinless boneless chicken breasts or thighs (500 g)
  
  

• 1/4 cup cornstarch
  
  

• 1/4 cup all-purpose flour
  
  

• 1 teaspoon ginger garlic paste
  
  

• 1/2 teaspoon salt
  
  

• 1/4 teaspoon ground black pepper
  
  

• Neutral-flavored oil (for frying)
  
  

• 3 tablespoons cooking oil
  
  

• 2 tablespoons chopped garlic
  
  

• 2-3 green chilies (chopped)
  
  

• 1 large onion (cut into 1-inch cubes)
  
  

• 1 cup cubed bell peppers (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
  
  

• 1/2 teaspoon salt (or to taste)
  
  

• 1/2 teaspoon ground black pepper
  
  

• 2 tablespoons cornstarch
  
  

• 1 cup water
  
  

• 1 cup peeled and cubed ripe mangoes
  
  

• Chopped spring onion greens (for garnish)
  
  

Directions

1. Wash the chicken and pat it dry using paper towels.
   
   

2. Cut the chicken into small bite-sized cubes.
   
   

3. Add cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper to a mixing bowl and mix well.
   
   

4. Coat the chicken pieces with the flour mixture.
   
   

5. Heat oil in a pan over high heat for frying.
   
   

6. Once the oil is hot, fry half of the chicken pieces until crisp and golden brown. Drain and set aside.
   
   

7. Fry the remaining chicken pieces and drain them as well.
   
   

8. In a wok, heat 3 tablespoons of oil over high heat.
   
   

9. Add garlic and green chilies, frying for 3-4 seconds.
   
   

10. Add onions and bell peppers, cooking for 1 minute.
    
    

11. Add soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper to the wok. Mix well.
    
    

12. Mix cornstarch with water to make a slurry and add it to the wok.
    
    

13. Cook for a minute until the sauce thickens.
    
    

14. Add the fried chicken and mango pieces to the wok and mix well.
    
    

15. Garnish with chopped spring onions and serve immediately.
    
    

Nutritional Value (per serving)

• Calories: 431 kcal
  
  

• Carbohydrates: 48 g
  
  

• Protein: 15 g
  
  

• Fat: 20 g
  
  

• Saturated Fat: 3 g
  
  

• Cholesterol: 45 mg
  
  

• Sodium: 1251 mg
  
  

• Potassium: 382 mg
  
  

• Fiber: 4 g
  
  

• Sugar: 24 g
  
  

• Vitamin A: 1740 IU
  
  

• Vitamin C: 71 mg
  
  

• Calcium: 30 mg
  
  

• Iron: 2 mg