Mango Chicken Stir Fry

This Mango Chicken Stir Fry is my go-to when I want something quick but exciting for dinner. Juicy chunks of chicken, sweet ripe mango, and a rainbow of crisp veggies all coated in a savory nutty sauce with just enough heat to keep things interesting. The bright flavors and easy prep make this recipe a winner any night of the week.

The first time I made this was after a busy workday and needed something both fast and cheerful. The aroma alone had everyone wandering into the kitchen before it was even plated.

What You'll Need

• Chicken breast: tender and lean perfect for soaking up the sauce
• Fresh ripe mango: delivers natural sweetness look for a slightly soft mango without bruises
• Red onion and red bell pepper: bring color crunch and a touch of sweetness aim for firm glossy produce
• Snow peas or snap peas: add crisp texture you can swap in broccoli if you like a heartier bite
• Garlic and ginger: provide a bold foundational flavor always use fresh if possible for best results
• Cashew butter or peanut butter: creates a creamy sauce choose unsweetened natural nut butter
• Gluten free soy sauce or coconut aminos: keeps things savory and balanced check labels for purity
• Tapioca flour or arrowroot: helps thicken the sauce making it lush but not heavy
• Honey and red pepper flakes: adjust the sweetness and spice make sure your honey has a clear golden color for best flavor
• Cashews and cilantro: optional but they elevate both taste and appearance fresh cilantro should be bright green and fragrant

How to Make It

Cook the Chicken:

Dice chicken breast into bite sized pieces and season lightly with salt. Heat half of the oil in a large nonstick skillet over medium high heat. Once shimmering add the chicken pieces in a single layer. Let them sear undisturbed for three to four minutes until browned on one side then turn and continue cooking until fully cooked through and no pink remains about six to eight minutes in total. Remove the chicken to a plate and set aside leaving the skillet for the next step.

Sauté the Vegetables:

Add the remaining oil to the same pan. Drop in diced garlic then immediately add chopped red onion sliced bell pepper and snap peas. Stir and cook for four to five minutes letting them turn vibrant and just tender. You want the onions translucent and the veggies still snappy to the bite. Stir regularly so nothing sticks or burns.

Combine Chicken Mango and Cooked Veggies:

Return the cooked chicken to the skillet. Add the diced mango and gently toss everything together. Warm through for one to two minutes to let the flavors meld but avoid overcooking the mango which should stay juicy and slightly firm.

Make the Sauce:

While the stir fry heats whisk together the soy sauce cashew butter minced garlic grated ginger honey and red pepper flakes in a small bowl until fully combined and smooth. Taste and adjust spice or sweetness as needed.

Thicken the Sauce:

In a separate bowl stir the tapioca flour into the warm water until dissolved. Slowly pour this mixture into the hot skillet while stirring the stir fry. This will turn the sauce silky and help it cling to every bite. Let it simmer for another two minutes so the sauce thickens and cooks through.

Finish and Garnish:

Turn off the heat and sprinkle generously with chopped cashews and fresh cilantro. Toss lightly and serve immediately over steaming hot rice or noodles for the ultimate comfort dinner.

I am absolutely partial to the sweet burst of mango in this dish. It always reminds me of summers spent eating fresh fruit as a kid and it adds an unexpected brightness that keeps this stir fry from feeling ordinary.

Storage and Meal Prep

Store leftovers in an airtight container for up to three days in the fridge. The sauce stays great and the flavors develop even more overnight. For a meal prep win pack portions with cooked rice or noodles for fast lunches. If you want to freeze let the stir fry cool fully before sealing in containers. Defrost overnight and reheat gently in a skillet.

Ingredient Swaps

Out of snap peas Try broccoli or green beans. For a nut free version sunflower seed butter works in place of cashew or peanut butter. Mango does not have to be fully ripe a slightly firmer one will hold its shape when cooked. You can also add baby carrots mushrooms or zucchini if you need to clean out the fridge.

Serving This Dish

Serve it piled over steamed jasmine or basmati rice for the most comforting plate. It’s also excellent over brown rice or even sturdy rice noodles. For a lower carb option try scooping the hot stir fry over cauliflower rice or a bed of fresh greens. A squeeze of lime over the top right before serving wakes up all the flavors.

Seasonal Adaptations

In summer swap out snow peas with whatever fresh veggies you find at the market I love using yellow bell pepper or thinly sliced young asparagus. In winter go for broccoli and even a handful of shredded carrots. Always adjust the seasoning to match the ripeness of your mango.

Three Helpful Tips

Dicing everything evenly helps every bite cook uniformly. Cut chicken against the grain for extra tenderness. Keep a close eye when thickening the sauce move constantly so it stays lump free.

Family Stories and Successes

Nothing makes me happier than when someone asks for seconds of this stir fry. My partner was skeptical about mango at first but ended up loving how it balances the heat and umami of the sauce. We now make this together on Sunday nights and use it as our go to lunch for the week.

Freezer Friendly Version

To freeze the stir fry leave off the fresh garnishes and let it cool completely before packaging. Label the container with the date. When ready to eat thaw overnight then heat gently in a pan adding a splash of water if needed to revive the sauce.

Most of all trust your own taste tweaks and taste often a dish like this can change based on how sweet your mango is or how spicy you want your sauce. Happy cooking

Recipe FAQs

→ Can I use frozen mango for this dish?

Yes, frozen mango can be used. Just thaw before adding to ensure even heat and texture.

→ What vegetables pair well as substitutions?

Try carrots, mushrooms, or zucchini in place of peas or peppers for variety and extra crunch.

→ Is it possible to use different nut butters?

Peanut butter works great if cashew butter isn't available, bringing a slightly richer flavor.

→ How can I make the stir fry spicier?

Increase red pepper flakes or drizzle hot sauce before serving for an added kick.

→ What protein alternatives can I use?

Tofu, shrimp, or thinly sliced beef can replace chicken based on your preference or dietary needs.