Are you tired of the same old rotation of weeknight dinners? Me too! That’s why I’m so excited to share my favorite secret weapon for busy evenings: this Simple Mango Chicken Stir-fry. Seriously, this recipe is a total game-changer when you need something flavorful on the table in under 30 minutes. Who knew sweet, juicy mango could pair so perfectly with savory seasoned chicken? It’s a combination that always knocks our socks off! When I first tried making this Mango Chicken, I was shocked at how vibrant the sauce turned out, and now it’s requested weekly in our house because it’s just so simple and delicious.
Why You Need This Quick Mango Chicken Recipe
I’m practically running to tell you why this recipe needs to be in your rotation immediately. Forget complicated techniques; this dish delivers huge flavor with minimal effort. It’s the weeknight hero we all need!
- It’s lightning fast! We’re talking about a 30-minute total time, so you can actually enjoy dinner and not just cook it.
- The flavor profile is incredible—that bright, sweet mango cuts through the savory sauce perfectly. It feels fancy, but it’s anything but!
- Cleanup is a breeze because it all happens in one skillet. Seriously, I love not having mountains of dishes waiting for me after dinner. If you need more super-fast meals, trust me on this one.
Essential Ingredients for Perfect Mango Chicken
Okay, let’s talk bits and pieces. This recipe is so simple because the ingredient list is short, but you need to make sure everything is prepped right! First off, you need about one pound of boneless, skinless chicken breast, and I always cut mine into nice, even 1-inch pieces. That helps everything cook evenly, which is key for speedy stir-fries.
Next, the star! You absolutely must have one large, beautifully ripe mango, totally peeled and diced into pieces similar in size to the chicken. That perfect sweetness is what makes this whole Mango Chicken thing sing! Don’t forget your aromatics—just a single tablespoon of vegetable oil for cooking, one clove of garlic minced super fine, and about one teaspoon of fresh ginger grated right before you toss it in.
For the sauce magic, we keep it light. We use half a cup of straightforward chicken broth, two tablespoons of soy sauce for depth, and one tablespoon of cornstarch. That cornstarch is our secret weapon for getting that shiny, thick sauce without messing around. Oh, and of course, a little salt and pepper to season the chicken before it ever hits the hot pan!
Step-by-Step Instructions for Your Mango Chicken
Alright, let’s get this amazing Mango Chicken on the table! This is where the magic happens, and trust me, keeping things moving is the trick to making sure this cooks in just about 15 minutes flat. Before you even grab your wok, take a peek at the sauce prep—it’s super important!
Preparing the Sauce Base and Chicken
First things first: the binding agent! In a small bowl, you need to mix that cornstarch right into the cold chicken broth. You have to whisk it until it’s completely smooth. I mean it—no lumps allowed! If you drop a clumpy ball of starch into hot liquid, you’ll regret it, so just take an extra second here. Once that slurry looks like silky milk, set it aside. Then, grab your seasoned chicken pieces (remember the salt and pepper from our ingredient list!) and get them ready for the heat.
Cooking the Chicken and Building the Mango Chicken Flavor
Time to turn up the stove! Heat one tablespoon of oil in a big skillet or wok over medium-high heat. You want it shimmering before the chicken goes in. Drop in the chicken and let it get nicely browned and cooked all the way through—that usually takes about 5 to 7 minutes. Once it’s done, scoop the chicken out and move it to a clean plate; we don’t want it overcooking while we build the sauce.
Now, lower the heat a touch if you need to, and add your garlic and ginger. This part is fast! Cook them only for about 30 seconds until they smell amazing. If you cook them longer, that garlic will burn instantly, and we’ll have a bitter dinner. Don’t let that happen!
Thickening the Sauce and Finishing the Mango Chicken
Here comes the payoff! Pour in your soy sauce and then slowly stream in that cornstarch mixture you made earlier. You have to stir constantly here. Watch the sauce transform—it will start getting glossy and thick! That means it’s working. Once it coats the back of a spoon, return that cooked chicken to the skillet and toss it around so every single piece gets coated in that gorgeous, savory flavor.
The final, crucial step for a perfect home-cooked chicken stir-fry is adding the mango. You only gently fold those diced mango pieces in at the very end. We just want to warm them through for about one minute. Overcooking the mango turns it mushy, and we want distinct, bright bites of fruit! Serve this glorious dish immediately.
Expert Tips for the Best Mango Chicken Results
Even though this Mango Chicken recipe is super straightforward, a few little secrets can take it from ‘good’ to ‘call-the-neighbors-for-dinner’ good! I always keep these tips handy, and honestly, they make a huge difference in the final texture and taste.
First, let’s talk about brightness. If your mango isn’t super sweet or you just like a little zing, try adding a teaspoon of fresh lime juice right along with the soy sauce. It really wakes up the whole sauce in a fantastic way! If you haven’t mastered picking mangoes, look for ones that give slightly when you press near the stem, but aren’t mushy—that golden-orange blush is usually a good sign.
Also, a quick note on the protein: While I used chicken breast because it’s lean, if you prefer something richer, chicken thighs chopped up work beautifully. They stay juicier, even if you accidentally let them simmer a minute too long. For even more flavor infusion before cooking, you can let the seasoned chicken sit in a simple quick marinade while you chop the mango.
Variations on Your Favorite Mango Chicken Dish
If you’re already a huge fan of this easy Mango Chicken, you’ll love that it’s such a springboard for other flavors! It’s so adaptable, which is why I keep coming back to it when I’m bored with my usual rotation.
Want to turn up the heat? That’s easy peasy. Just toss in a tiny pinch of red pepper flakes right when you add the garlic and ginger. It gives the sweet sauce a lovely little kick that’s seriously addictive. If you like my sweet and savory style, you might also peek at this great peach chicken recipe for inspiration on swapping fruits!
For texture, I often throw in half a cup of sliced bell peppers or some crisp snap peas when I add the chicken back in after saucing. They hold their crunch perfectly. Honestly, you can even swap the protein entirely! Shrimp works beautifully instead of chicken, or you can use tofu if you’re looking for a vegetarian option. It’s truly a recipe that grows with your cravings.
Serving Suggestions for Mango Chicken
So, you’ve got this gorgeous, slightly sticky, sweet-and-savory Mango Chicken piping hot in the wok. Now we have to talk about what goes underneath it! Since this is an Asian-inspired stir-fry, you need something simple to soak up that incredible sauce.
My absolute go-to is perfectly steamed jasmine rice. It’s light, fluffy, and just lets that mango sauce shine without competing. If you want something heartier, brown rice is a great swap. Or, if you’re trying to keep things lighter, serve it over a bed of crisp mixed greens for a wonderful textural contrast. If you’re feeling ambitious and want a full meal, you absolutely have to try making some shrimp fried rice on the side—it’s amazing!
Storage and Reheating Instructions for Leftover Mango Chicken
The great thing about this Mango Chicken is that the leftovers are nearly as good as the first time around! If you’re lucky enough to have any, scoop the leftovers into an airtight container right away. Don’t leave it sitting out, especially with that lovely sauce coating everything.
It keeps perfectly fine in the fridge for about three days if sealed tightly. Now, for reheating—skip the microwave if you can! Microwaving tends to steam the chicken and turn the mango a little soft. Instead, I prefer tossing the mixture back into a skillet over medium heat. Just a tiny splash of water or broth keeps it from sticking, and it heats through quickly while bringing back that perfect stir-fry texture.
Frequently Asked Questions About Making Mango Chicken
Can I use frozen mango chunks instead of fresh for this easy chicken recipe?
That’s a good question! You can certainly try, but I always lean toward fresh mango for the best texture. Frozen mango often releases way too much water as it thaws, which can thin out your beautiful mango sauce right when you want it thickest. If you absolutely must use frozen, make sure you thaw them completely and drain off every last bit of liquid before you gently fold them in at the very end. You might still need to thicken the sauce a touch longer.
What kind of soy sauce works best for this chicken stir-fry?
I stick with regular, low-sodium soy sauce for this recipe. The reason for low-sodium is simply that we are also adding soy sauce and broth, and using the regular kind can sometimes make the final dish taste too salty, especially once the sauce reduces. I haven’t personally tested it with tamari, but if you need a gluten-free option, tamari is usually the go-to substitute in these Asian-inspired dishes!
Is this recipe simple to make gluten-free?
It’s remarkably close to being gluten-free already! The main offender is usually the soy sauce. Swap regular soy sauce for tamari or coconut aminos, and you are set there. Everything else—the chicken, the fruit, the ginger, and the cornstarch—is naturally gluten-free. You get a fantastic, flavorful dinner without any fuss. If you’re looking for more great GF options, check out my recipe for easy orange chicken, which has easy GF swaps too!
How can I make this Mango Chicken spicier without changing the sauce too much?
If you like a little heat with your sweet, the very best way to handle it is by adding a small pinch of red pepper flakes. You mix them in right when you are sautéing the garlic and ginger in Step 5. They infuse perfectly into the hot oil, adding heat to the base aromatics without messing with the cornstarch or the mango flavor too much. Start small, maybe just a quarter teaspoon, and see how you like it before adding more!
Nutritional Estimates for This Mango Chicken Recipe
Now, I know some of you are tracking calories or macros, and that’s totally fine! I always try to keep my weeknight dishes reasonable, and this Mango Chicken really delivers on flavor without blowing up the daily count. Remember, these numbers are really just a guideline, because how sweet your mango is or what brand of soy sauce you use can change things slightly.
But, for a standard serving based on this recipe, here’s a good ballpark look at what you’re getting in this low-fat, flavor-packed dish:
- Serving Size: One whole serving (it makes about 3 good portions!)
- Calories: Around 350 calories—not bad for dinner!
- Protein: We’re getting a big boost here, about 40 grams, thanks to the chicken breast.
- Fat: The total fat is low, usually around 9 grams per serving.
- Carbohydrates: You’re looking at about 25 grams of carbs, mostly coming from that wonderful mango and the small amount of starch in the sauce.
- Sugar: Since most of the sugar is natural fruit sugar, it comes out to about 15 grams.
It’s one of those rare dishes that feels indulgent because it tastes so sweet and savory, but it keeps pretty light on the fat. Just be mindful of your sodium if you’re watching that, as soy sauce is a big contributor! I always tell folks that if you use low-sodium broth and soy sauce, you can shave a little bit off that number, too. Enjoy knowing you’re eating something delicious and relatively nutritious!
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Simple Mango Chicken Stir-fry
- Total Time: 30 min
- Yield: 3 servings 1x
- Diet: Low Fat
Description
A quick recipe for chicken pieces cooked with fresh mango in a light sauce.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 large ripe mango, peeled and diced
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Mix the cornstarch with the chicken broth until smooth. Set aside.
- Season the chicken pieces with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
- Pour in the soy sauce and the cornstarch mixture. Stir constantly until the sauce thickens.
- Return the cooked chicken to the skillet. Toss to coat with the sauce.
- Gently fold in the diced mango. Cook for 1 minute, just to heat the mango through. Do not overcook.
- Serve immediately.
Notes
- You can substitute fresh lime juice for a brighter flavor in the sauce.
- If you prefer a spicier dish, add a pinch of red pepper flakes with the garlic.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 550
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 40
- Cholesterol: 105
Keywords: mango chicken, chicken stir-fry, easy chicken recipe, quick dinner, mango sauce