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Thai Mango Chicken Stir Fry - Bright, Saucy, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 pound boneless, skinless chicken breasts or thighs, thinly sliced.
  • Mango: 2 ripe but firm mangoes, peeled and sliced into bite-size pieces.
  • Bell pepper: 1 red bell pepper, thinly sliced.
  • Onion or shallot: 1 small red onion or 2 shallots, thinly sliced.
  • Garlic: 3 cloves, minced.
  • Fresh ginger: 1 tablespoon, finely grated.
  • Scallions: 3, cut into 1-inch pieces (white and green parts separated).
  • Thai chilies or red pepper flakes: 1–2 small chilies, thinly sliced, or 1/2 teaspoon flakes (optional, for heat).
  • Cilantro or Thai basil: A small handful, chopped, for garnish.
  • Neutral oil: 2–3 tablespoons (such as canola, peanut, or avocado oil).
  • Salt and pepper: To season the chicken.
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon fish sauce (optional, but recommended for depth)
  • 2 tablespoons lime juice (plus extra wedges for serving)
  • 1–2 tablespoons honey or brown sugar (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low-sodium chicken broth or water
  • 1–1.5 teaspoons cornstarch
  • Steamed jasmine rice or rice noodles
  • Lime wedges and extra herbs

Method
 

  1. Prep everything first. Slice the chicken thinly. Cut mango, peppers, and onions. Mince garlic and grate ginger. Stir fries move fast, so have it all ready.
  2. Make the sauce. In a small bowl, whisk soy sauce, fish sauce, lime juice, honey, rice vinegar, sesame oil, broth, and cornstarch. Taste and adjust sweetness or acidity.
  3. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl until shimmering.
  4. Cook the chicken in batches. Season chicken lightly with salt and pepper. Add half to the hot pan and spread it out. Cook 2–3 minutes per side until just cooked through and lightly browned. Transfer to a plate and repeat with more oil and the remaining chicken.
  5. Stir fry aromatics. Add a splash of oil if needed. Add onion (or shallot), bell pepper, and the white parts of the scallions. Cook 2–3 minutes until slightly softened but still crisp.
  6. Add garlic, ginger, and chilies. Stir for 30 seconds until fragrant. Don’t let the garlic brown.
  7. Return chicken to the pan. Add the chicken with any juices. Give the sauce a quick stir (cornstarch settles), then pour it in.
  8. Thicken the sauce. Stir and let it bubble for 1–2 minutes until glossy and slightly thickened. If it gets too thick, splash in a bit more broth or water.
  9. Fold in the mango and green scallions. Gently add mango and the green parts of the scallions. Cook 30–60 seconds—just to warm the mango without breaking it down too much.
  10. Finish and serve. Turn off heat. Taste and adjust: more lime for brightness, more honey for sweetness, or a pinch of salt if needed. Garnish with cilantro or Thai basil and serve over jasmine rice.