Ingredients
for frying
chopped
cut into 1-inch cubes
1-inch cubes
or to taste
to garnish
Easy Chinese Style Mango Chicken Stir Fry Recipe
Whisk Affair (Neha Mathur)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 20 min | 30 min | 3 |
This sweet and savory Chinese-Style Mango Chicken Stir Fry comes together in under 30 minutes using simple ingredients. Serve it with rice or noodles for a filling meal.
main course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Knife
Wok
Mixing bowl
Frying pan
Cutting board
Spoon
Tongs
Measuring cups and spoons
Paper towels
Instructions
Fry The Chicken
Wash the chicken and pat it dry using paper tissues.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Cut into small bite-size cubes.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Add cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder, to a medium-sized mixing bowl and mix well.
0.25 cup Cornstarch 0.25 cup All-purpose Flour 1 teaspoon Ginger Garlic Paste 0.5 teaspoon Salt 0.25 teaspoon Ground Black Pepper
Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Heat oil for frying in a pan over high heat.
Neutral Flavored Oil for frying
Once the oil is hot, drop ½ of the chicken pieces in the hot oil and fry until crisp and golden brown from the outside.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Drain and keep aside.
Fry the remaining chicken. Drain and keep aside.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Make The Sauce
Heat oil in a wok over high heat.
3 tablespoon Cooking Oil
Once the oil is hot, add garlic and green chilies and fry for 3-4 seconds.
2 tablespoon Chopped Garlic 2 - 3 Green Chilies chopped
Add onion and bell peppers and cook for a minute.
1 large Onion cut into 1-inch cubes1 cup Cubed Bell Peppers 1-inch cubes
Now add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper powder, to the wok and mix well.
2 tablespoon Dark Soy Sauce 4 tablespoon Sweet Chili Sauce 2 tablespoon Red Chili Paste 2 tablespoon Tomato Ketchup 1 tablespoon Rice Vinegar 0.5 teaspoon Salt or to taste0.5 teaspoon Ground Black Pepper
Mix cornstarch in water to make a slurry and add the slurry to the wok.
2 tablespoon Cornstarch 1 cup Water
Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
Add the fried chicken and mango pieces to the wok and mix well.
1 pound Skinless Boneless Chicken Breasts Or Thighs 1 cup Peeled And Cubed Ripe Mangoes
Garnish with chopped green onions and serve immediately.
Chopped Spring Onion Greens to garnish
Easy Chinese Style Mango Chicken Stir Fry Recipe
Whisk Affair (Neha Mathur)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 20 min | 30 min | 3 |
This sweet and savory Chinese-Style Mango Chicken Stir Fry comes together in under 30 minutes using simple ingredients. Serve it with rice or noodles for a filling meal.
main course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Knife
Wok
Mixing bowl
Frying pan
Cutting board
Spoon
Tongs
Measuring cups and spoons
Paper towels
Ingredients
for frying
chopped
cut into 1-inch cubes
1-inch cubes
or to taste
to garnish
Instructions
Fry The Chicken
Wash the chicken and pat it dry using paper tissues.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Cut into small bite-size cubes.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Add cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder, to a medium-sized mixing bowl and mix well.
0.25 cup Cornstarch 0.25 cup All-purpose Flour 1 teaspoon Ginger Garlic Paste 0.5 teaspoon Salt 0.25 teaspoon Ground Black Pepper
Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Heat oil for frying in a pan over high heat.
Neutral Flavored Oil for frying
Once the oil is hot, drop ½ of the chicken pieces in the hot oil and fry until crisp and golden brown from the outside.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Drain and keep aside.
Fry the remaining chicken. Drain and keep aside.
1 pound Skinless Boneless Chicken Breasts Or Thighs
Make The Sauce
Heat oil in a wok over high heat.
3 tablespoon Cooking Oil
Once the oil is hot, add garlic and green chilies and fry for 3-4 seconds.
2 tablespoon Chopped Garlic 2 - 3 Green Chilies chopped
Add onion and bell peppers and cook for a minute.
1 large Onion cut into 1-inch cubes1 cup Cubed Bell Peppers 1-inch cubes
Now add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper powder, to the wok and mix well.
2 tablespoon Dark Soy Sauce 4 tablespoon Sweet Chili Sauce 2 tablespoon Red Chili Paste 2 tablespoon Tomato Ketchup 1 tablespoon Rice Vinegar 0.5 teaspoon Salt or to taste0.5 teaspoon Ground Black Pepper
Mix cornstarch in water to make a slurry and add the slurry to the wok.
2 tablespoon Cornstarch 1 cup Water
Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
Add the fried chicken and mango pieces to the wok and mix well.
1 pound Skinless Boneless Chicken Breasts Or Thighs 1 cup Peeled And Cubed Ripe Mangoes
Garnish with chopped green onions and serve immediately.
Chopped Spring Onion Greens to garnish