I made this Chinese Style Mango Chicken Stir Fry Recipe on a warm evening when I was craving something sweet, savory, and quick. The combination of juicy mangoes with crispy chicken instantly won me over. I love how this recipe balances bold Asian flavors with natural fruit sweetness.
It reminds me a bit of the tangy creaminess in the Mexican Street Corn Dip Recipe I tried recently—it’s one of those dishes that feels special but doesn’t take much effort. Every time I make it, it disappears from the pan in minutes.
Ingredients
For Frying the Chicken
• 1 pound boneless, skinless chicken breast or thighs – Thighs stay juicier, but breast works well if cut evenly.
• ¼ cup cornstarch – Helps create a light, crispy coating on the chicken.
• ¼ cup all-purpose flour – Balances the cornstarch so the coating isn’t too dry.
• 1 teaspoon ginger garlic paste – Adds classic Chinese-style aroma and depth.
• ½ teaspoon salt – Enhances the chicken’s natural flavor.
• ¼ teaspoon black pepper – Adds mild heat without overpowering the dish.
• Oil for frying – Use a neutral oil with a high smoke point for crisp results.
For the Sauce & Stir-Fry
• 3 tablespoons oil – Used for stir-frying the vegetables and sauce.
• 2 tablespoons chopped garlic – Builds a strong savory base for the stir fry.
• 2–3 green chilies, chopped – Optional, but great if you like extra heat.
• 1 large onion, cut into 1-inch cubes – Adds crunch and slight sweetness.
• 1 cup mixed bell peppers, cubed – Gives color, freshness, and texture.
• 2 tablespoons dark soy sauce – Provides deep umami flavor and rich color.
• 4 tablespoons sweet chili sauce – Balances sweetness with gentle spice.
• 2 tablespoons red chili paste – Adds bold heat and depth.
• 2 tablespoons tomato ketchup – Brings tangy sweetness to the sauce.
• 1 tablespoon rice vinegar – Brightens and balances all flavors.
• ½ teaspoon salt – Adjust according to sauce saltiness.
• ½ teaspoon black pepper – Adds warmth to the sauce.
• 2 tablespoons cornstarch – Thickens the sauce to a glossy finish.
• 1 cup water – Used to make a smooth cornstarch slurry.
• 1 cup ripe mango cubes – Use firm ripe mangoes so they hold their shape.
• Chopped spring onion greens – Adds freshness and a clean garnish.
Note: This ingredient quantity makes approximately 4 servings.
Variations
You can easily customize this recipe based on preference or dietary needs:
• Use chicken thighs instead of breast for extra juiciness.
• Replace sweet chili sauce with honey or a sugar-free alternative.
• Add pineapple chunks for extra fruity flavor.
• Make it spicier with chili garlic sauce or sriracha.
• Add vegetables like broccoli or snap peas for more crunch, similar to how Sticky Chicken Rice Bowls Recipe combines chicken with fresh veggies for a quick meal.
Cooking Time
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
Equipment You Need
• Wok or large frying pan – For even stir-frying at high heat.
• Mixing bowl – To coat the chicken properly.
• Slotted spoon – Helps remove fried chicken cleanly.
• Knife and cutting board – For chopping ingredients.
• Measuring cups and spoons – Ensures balanced sauce flavor.
How to Make Chinese Style Mango Chicken Stir Fry Recipe?
Prepare the Chicken
Wash and pat dry the chicken completely. Cut it into equal-sized cubes so it cooks evenly. Toss the chicken with cornstarch, flour, ginger garlic paste, salt, and pepper until well coated.
Fry the Chicken
Heat oil in a pan over high heat. Fry the chicken in batches until golden and crispy. Remove and place on a plate, keeping it aside while preparing the sauce.
Cook the Aromatics
Heat fresh oil in a wok and add chopped garlic and green chilies. Sauté briefly until fragrant. Add onion and bell peppers, cooking until slightly tender but still crisp.
Prepare the Sauce
Add soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and pepper. Stir everything well so the flavors combine evenly. Mix cornstarch with water and pour it into the pan.
Combine Everything
Once the sauce thickens, add the fried chicken and mango cubes. Toss gently so everything is coated without breaking the mango. Garnish with spring onions and serve hot.
Additional Tips for Making This Recipe Better
After making this recipe several times, here’s what I’ve learned:
• I always use firm ripe mangoes so they don’t turn mushy.
• Frying chicken in small batches keeps it crispy.
• I prefer high heat for stir-frying to avoid soggy vegetables.
• If the sauce thickens too much, I add a splash of warm water.
How to Serve Chinese Style Mango Chicken Stir Fry Recipe?
Serve this dish hot over steamed jasmine rice or fried rice. It also pairs well with noodles for a complete meal. Garnish with extra spring onions or sesame seeds for a restaurant-style finish.
Nutritional Information
Each serving offers a balanced mix of nutrients:
• Calories – Moderate and satisfying for a main dish.
• Protein – Helps keep you full and energized.
• Carbohydrates – Mainly from mango and sauces.
• Fat – Comes from frying and sauces, adding richness.
Make Ahead and Storage
Refrigerating
Let the dish cool completely and store it in an airtight container. It stays fresh in the refrigerator for up to 3–4 days.
Freezing
You can freeze this dish for up to 3 months. Keep in mind the mango may soften slightly after thawing.
Reheating
Reheat in a pan or microwave until hot. Add a little water if the sauce has thickened too much.
Why You’ll Love This Recipe?
This recipe stands out for many reasons:
• It’s quick and perfect for busy weeknights.
• The sweet and savory flavor combination is irresistible.
• It’s highly customizable based on spice and veggies.
• It works great for meal prep and leftovers.
• It looks colorful and impressive with minimal effort.
Chinese Style Mango Chicken Stir Fry Recipe
Ingredients
Method
- Wash and pat dry the chicken completely. Cut it into equal-sized cubes so it cooks evenly. Toss the chicken with cornstarch, flour, ginger garlic paste, salt, and pepper until well coated.
- Heat oil in a pan over high heat. Fry the chicken in batches until golden and crispy. Remove and place on a plate, keeping it aside while preparing the sauce.
- Heat fresh oil in a wok and add chopped garlic and green chilies. Sauté briefly until fragrant. Add onion and bell peppers, cooking until slightly tender but still crisp.
- Add soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and pepper. Stir everything well so the flavors combine evenly. Mix cornstarch with water and pour it into the pan.
- Once the sauce thickens, add the fried chicken and mango cubes. Toss gently so everything is coated without breaking the mango. Garnish with spring onions and serve hot.
Notes
- I always use firm ripe mangoes so they don’t turn mushy.
- Frying chicken in small batches keeps it crispy.
- I prefer high heat for stir-frying to avoid soggy vegetables.
- If the sauce thickens too much, I add a splash of warm water.