Oh mango! Sweet, juicy, mango! I’ve used pineapple before in stir fries, but here mango takes center stage – and it’s well deserved! Enjoy our mango chicken!
Mango Chicken
Ingredients
- 1 tbsp oil
- 1 lbs. chicken breast cut into 1" pieces
- 1 green bell peppers thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp minced garlic
- 2 tsp minced garlic
- 2/3 cup chicken broth
- 2 tbsp soy sauce*
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 1/2 cups fresh mango cut into chunks
- salt and pepper to taste
Instructions
- Heat the oil in a large pan over medium high heat.
- In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar and cornstarch. Set chicken broth mix aside.
- Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
- Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
- Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
- Add the garlic and ginger to the pan and cook for 1 minute.
- Get the chicken broth mixture. Give it a quick stir and pour the it over the chicken and vegetables and bring to a simmer.
- Cook for 1-2 minutes or until sauce has just thickened.
- Stir in the mango chunks and serve.
Notes
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Mangos!
I love mango. For me, mangos were sort of intimidating in the beginning. I generally stuck to fruits like apples and bananas – you know, fruits that peel easily, or I didn’t have to peel. I would occasionally by the prepackaged slices or chunks at the grocery store, but didn’t buy whole ones. Someone told me mangos were hard to cut and peel. I will warn you – if someone complains about cutting a mango – don’t listen to them! There are plenty of YouTube videos like this one that will show you how to cut a mango! And you don’t need anything special – just a cutting board, vegetable peeler, and a sharp knife. It’s really not that hard!
Of course, buying chunks or slices is also a great way to save time. And if mangos aren’t in season, buying frozen chunks is also a way to save money. If you’re getting frozen chunks just be sure to check the label and look for fruit that hasn’t had sugar or other ingredients added. If you’re following WW, those added ingredients will add points. Of course, since this recipe is a measly one point, three if you’re on the green plan, you probably have a few to spare.
Getting Everything Ready
Stir frying goes fast, so it’s important to have everything prepped before you actually start. Chop your vegetables and your mango. Cut your chicken into bite sized pieces. This is especially important because if the chicken pieces are too big, they may not cook all the way through in the few minutes described in the instructions. Cut the chicken into pieces around one inch thick.
Also before starting, you will want to have your sauce mix ready. In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, and cornstarch. If you are avoiding gluten, make sure your soy sauce is gluten free, or swap it out for coconut aminos. If you’re avoiding grains, use the coconut aminos and use a non-wheat flour like arrowroots.
Cooking the Mango Chicken
Now it’s time to start. Begin by heating the oil in a wok or large pan or over medium high heat. When I say large, I mean large. There’s lot going in this dish, and we’re only using one pan, get the the biggest you’ve got!
Next, season the chicken with salt and pepper and place it in the pan. Make sure the chicken is in a single layer to ensure even cooking. Cook the chicken, flipping halfway through, until browned and mostly cooked through, about five minutes.
If your pan isn’t large enough to accommodate all the chicken at once, do it in batches. Set the first batch aside and keep warm while second batch browns. The chicken will be returned to the skillet and still have some time to finish cooking, but this will help ensure that the chicken is done when everything else is.
Once the chicken is browned and mostly cooked through, add the peppers to the pan. If you’ve done the chicken in batches, return the rest of the chicken to the pan. Allow the chicken and peppers to cook together until the peppers have softened. This will take about three to four minutes,
Once the peppers have begun to soften, add the garlic and ginger to the pan and cook for an additional minute. As they cook, the ginger and garlic will become very fragrant. While I wrote this recipe with fresh garlic and ginger in the ingredients list, you can substitute garlic powder or ground ginger if you need to. Personally, I always have fresh garlic on hand, but am not a big fan of ginger. Since I don’t use ginger that often, I won’t use up any ginger before it starts to go bad. To save money and waste less, I tend to use powdered ground ginger. Just remember – one tablespoon of a fresh seasoning tends to equal about one teaspoon of a dried one.
After the garlic and ginger have been added to the skillet, get the bowl with your chicken broth mixture. Give it a few quick stirs in case the cornstarch has settled and then pour it over the chicken and vegetables. Bring the sauce to a nice simmer. Allow everything to cook for an additional one to two minutes to allow the sauce to thicken slightly.
Finally, it’s time for the star of the show! Those mangos. I know in the ingredients I call for about one and a half cups of mango. Honestly, I usually cut up two or more, because then I know I will still have enough left uneaten by the time I need to add the mango to the pan! Add those fresh, sweet, juicy chunks of mango to the pan. Stir everything so that the mango, chicken, and peppers are nicely coated. Serve when mangos are warmed slightly.
Like adding fruit to your dinner? We do too! Hey, you should check out some of our other fruity recipes like our Pork, Pineapple, and Snow Peas stir fry, or our Cherry Pork Loin.
Need more easy recipes in your life? Need an easy way to plan those recipes? Want a faster trip to the grocery store? Then check out our Hoppin Meal Plans – delicious meal plans you and your family will love, complete with grocery list!
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Spot on with this write-up, I actually suppose this web site wants way more consideration. I抣l probably be once more to learn rather more, thanks for that info.
This looks delicious! I am a stir fry addict and need to try it with fruit.
Totally! If you like the fruit – check out the pork and pineapple stir fry too!
Good post however I was wondering if you could write a litte more on this subject? I’d be very grateful if you could elaborate a little bit further. Appreciate it!
Done! This is an old post, one of my first, so I was still learning how to write good posts. I’ve done some updating and hope you like it. If there’s something else you want to know, just ask!