Mango Chicken Stir Fry Recipe

If you’re searching for a vibrant and delicious dinner that combines sweet, savory, and just a hint of spice, you’re going to want to try this Mango Chicken Stir Fry Recipe. It’s one of those dishes that feels fancy but comes together in no time—perfect for weeknight meals when you want something fresh and exciting without a ton of fuss. I absolutely love how the juicy mango pairs with tender chicken and crisp veggies, making every bite a little celebration. Plus, it’s friendly for folks who want to keep things gluten-free or dairy-free without skimping on flavor.

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Ingredients You’ll Need

The ingredients for this Mango Chicken Stir Fry Recipe come together beautifully, providing a nice balance of protein, freshness, and creaminess. For the best results, always pick a ripe, fragrant mango—it’s the star of the show, after all.

• Coconut or olive oil: I use coconut oil for a subtle tropical note but olive oil works well too.
• Boneless skinless chicken breast: Bite-sized pieces cook quickly and stay tender.
• Garlic: Fresh cloves bring savory depth, both minced for sauce and sliced for stir-fry.
• Red onion: Adds sweetness and color contrast.
• Snap or snow peas: Crisp and bright, but broccoli is a great crunchy substitute.
• Red bell pepper: For sweetness and vibrant color.
• Ripe mango: Diced juicy mango is the secret that elevates this dish.
• Cashews and cilantro (optional): Great for garnish and a boost of flavor.
• Gluten free soy sauce or coconut aminos: To keep it gluten-free and savory.
• Cashew butter (or peanut butter): This adds creaminess and nutty richness to the sauce.
• Fresh ginger: Grated ginger enlivens the sauce with zing.
• Honey: A touch of natural sweetness to balance the heat.
• Warm water: To thin the sauce just right.
• Red pepper flakes: Adds a kick—adjust to your heat preference.
• Tapioca, arrowroot, or cornstarch: Helps thicken the sauce perfectly.

Variations

I love encouraging folks to make this Mango Chicken Stir Fry Recipe their own. The base is so flexible that you can tweak it to suit your taste buds or dietary needs without losing that signature balance.

• Swap the chicken for tofu or shrimp: I’ve made this with both; tofu soaks up the sauce nicely, and shrimp cooks extremely quickly for a weeknight win.
• Change up the veggies: Sometimes I use chopped broccoli or baby bok choy instead of snap peas—both add a wonderful crunch.
• Use a different nut butter: Peanut butter works great if you don’t have cashew butter on hand, though it changes the flavor slightly.
• Add extra heat: Toss in fresh chopped chili or more red pepper flakes if you like things spicy—this recipe is all about balance, so add gradually!

How to Make Mango Chicken Stir Fry Recipe

Step 1: Whip Up the Sauce

Start by mixing the sauce ingredients in a medium bowl: combine the gluten-free soy sauce (or coconut aminos), cashew butter, minced garlic, grated ginger, honey, warm water, red pepper flakes, and tapioca starch. Whisk these together until the sauce is smooth and creamy. I discovered that whisking the sauce first makes cooking a breeze later—you won’t have to worry about lumps or uneven flavors while stir-frying.

Step 2: Cook the Chicken Perfectly

Heat half of the coconut oil in a large wok or skillet over medium-high heat. Once the oil shimmers, add the diced chicken and season with salt and pepper generously. Cook for about 5-6 minutes, moving the chicken pieces around so they brown evenly and cook through. You’ll know it’s done when the chicken is no longer pink in the center. Remove the chicken and set it aside. I learned the hard way that crowding the pan lowers the heat and causes chicken to steam instead of sear, so use a large enough pan or cook in batches if needed.

Step 3: Stir-Fry the Veggies

Add the remaining coconut oil to the pan and reduce heat to medium. Toss in the sliced garlic and cook just until fragrant—about 30 seconds. Immediately add the diced red onion, snap peas, and red bell pepper slices. Stir-fry for roughly 5 minutes, or until the onions become tender and the peppers soften slightly but still retain some crunch. This part makes the kitchen smell incredible, and it’s key to keep the veggies crisp and bright.

Step 4: Combine Chicken, Mango & Sauce

Turn the heat down to low, then add the cooked chicken back into the pan along with the diced mango and your prepared sauce. Gently stir everything together, making sure the sauce coats the chicken and veggies evenly. Let it cook for another 2-3 minutes until everything is heated through and the sauce thickens nicely. Try not to over-stir here; the mango should stay intact and not mushy—that’s the juicy contrast this dish is famous for.

Serve immediately—this Mango Chicken Stir Fry Recipe is incredible over brown rice or fluffy quinoa. I find the grains soak up all those delicious sauce flavors perfectly, making a complete, satisfying meal.

How to Serve Mango Chicken Stir Fry Recipe

Garnishes

Cashews and fresh cilantro are my go-to garnishes—cashews add a satisfying crunch and richness, while cilantro brings a bright herbaceous note that lifts the whole dish. If you love a bit more heat, sprinkle extra red pepper flakes or even some sliced fresh chili for drama.

Side Dishes

I often serve this stir fry with a side of brown rice or quinoa to round out the meal with some comforting grains. If I’m feeling fancy, a quick cucumber salad with lime and chili flakes complements the tropical vibe perfectly. Steamed jasmine rice also pairs beautifully and soaks up every last drop of that luscious sauce.

Creative Ways to Present

For a special occasion, I’ve plated this Mango Chicken Stir Fry Recipe in vibrant bowls lined with banana leaves, which gives an exotic touch. Another fun presentation idea is to serve the stir fry wrapped inside lettuce cups for a fresh, handheld version that’s great for parties. It’s colorful, inviting, and just plain fun to eat!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they stay surprisingly fresh for about 3 days. I usually keep the rice separate because it reheats better without getting mushy, but you can store the whole meal together if that’s easier.

Freezing

I’ve frozen this stir fry a couple of times successfully—just make sure to thaw it slowly in the fridge overnight and stir well before reheating. The mango may soften a bit, but the overall flavor remains delightful.

Reheating

Reheat gently in a skillet over medium heat, stirring occasionally, so the sauce doesn’t dry out. Adding a splash of water or broth can help restore moisture. You can also microwave it covered for 1-2 minutes, stirring halfway through.

FAQs

Final Thoughts

This Mango Chicken Stir Fry Recipe is one of those dishes I keep coming back to when I want a quick, flavorful meal that feels a little special. I know you’ll enjoy how the juicy mango and creamy sauce come together with fresh veggies and tender chicken—it’s such a satisfying combo. Give it a try and don’t be surprised if it becomes a regular in your dinner rotation, just like it did in mine. Happy cooking!

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