I’ve got one of those recipes that perfectly balances sweet, tangy, and savory in a way that makes your taste buds sing. This Chinese Style Mango Chicken Stir Fry brings restaurant-quality flavor right to your weeknight table, and the best part? It takes just 30 minutes from start to finish. I started making this years ago when my family was craving something different from our usual rotation, and it quickly became a weekly request. The juicy mango pieces add a tropical sweetness that cuts through the savory sauce beautifully, while the crispy chicken gives you that satisfying crunch in every bite.
Table of Contents
Ingredients for Chinese-Style Mango Chicken Stir Fry
When shopping for this recipe, I always look for firm but ripe Ataulfo or Kent mangoes that give slightly when pressed and smell sweet at the stem end. In my experience, using fresh garlic instead of jarred makes a noticeable difference in the final flavor, and I usually keep sweet chili sauce stocked in my pantry since it’s such a versatile ingredient for quick weeknight dinners.
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste (I recommend making your own by blending equal parts fresh ginger and garlic)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral oil for frying (vegetable or canola work perfectly)
For the Sauce:
- 3 tablespoons cooking oil
- 2 tablespoons fresh garlic, finely chopped
- 2-3 green chilies, chopped (adjust to your heat preference)
- 1 large onion, cut into 1-inch cubes
- 1 cup bell peppers, cut into 1-inch cubes (I usually use a mix of red and green for color)
- 2 tablespoons dark soy sauce (my preference is always dark over regular for richer color and deeper flavor)
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh ripe mango, peeled and cubed into 1-inch pieces (in my experience, slightly firm mangoes hold their shape better during cooking)
- 2 tablespoons chopped green onions for garnish
Step-by-Step Instructions
I recommend having all your ingredients prepped and ready before you start cooking, as stir-frying moves quickly once you begin. This mise en place approach makes the process smooth and stress-free.
Step 1: Pat the chicken pieces completely dry with paper towels, then toss them in a bowl with cornstarch, flour, ginger-garlic paste, salt, and black pepper until evenly coated with no dry spots remaining. Heat about 2 inches of oil in a deep pan over medium-high heat until it reaches 350-375°F (a small piece of chicken coating should sizzle immediately when dropped in). Working in batches to avoid overcrowding, fry the chicken for 5-6 minutes until golden brown and crispy. Drain on paper towels.
Step 2: Heat 3 tablespoons of oil in a large wok or skillet over high heat until it shimmers. When the oil is ready, add the chopped garlic and green chilies, stirring constantly for about 10 seconds until fragrant but not browned. Pro tip: Watch the garlic closely as it can burn quickly at this high heat, which creates bitterness.
Step 3: Add the onion and bell pepper cubes to the wok and stir-fry for about 60-90 seconds. You want them slightly softened but still crisp with bright color. Now add the dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and black pepper. Stir everything together for 30 seconds to combine and heat through.
Step 4: Mix the cornstarch with 1 cup of cold water in a small bowl until completely smooth with no lumps remaining. Pour this slurry into the wok while stirring continuously. The sauce will thicken noticeably within 1-2 minutes and should coat the back of a spoon. If it gets too thick, add a splash more water.
Step 5: Add the crispy fried chicken and mango cubes to the wok, tossing gently to coat everything in the glossy sauce. Cook for just 1-2 minutes to warm the mango through without making it mushy (it should still hold its shape). Garnish with fresh green onions and serve immediately while the chicken is still crispy.
Perfect Pairings for Your Mango Chicken Stir Fry
This vibrant stir fry pairs beautifully with sides that balance its bold, sweet-savory profile and provide textural contrast.
Steamed Jasmine Rice: The fragrant, slightly sticky texture of jasmine rice is perfect for soaking up the delicious sauce. Its mild flavor lets the mango chicken shine while providing satisfying substance to round out the meal. If you love protein-packed rice bowls, check out this High Protein Beef Pepper Rice Bowl for another satisfying option.
Garlic Fried Rice: For extra flavor, toss leftover rice with minced garlic, soy sauce, and green onions. The nutty, savory notes complement the sweet elements in the stir fry while adding another layer of satisfaction.
Stir-Fried Vegetables: Quick-cooked bok choy, snap peas, or broccoli add nutritional balance and a fresh, crisp contrast to the rich sauce. The green vegetables also make your plate more visually appealing and help round out the meal nutritionally.
Asian Cucumber Salad: Cool, crisp cucumbers dressed in rice vinegar and sesame oil offer a refreshing palate cleanser between bites of the rich, saucy chicken. The acidity cuts through the sweetness perfectly and adds a cooling element.
Egg Drop Soup: A light, silky soup on the side provides a comforting contrast to the bold flavors of the main dish. It’s especially nice for cooler evenings when you want something warming to start the meal.
Storage Tips and Reheating Guide
Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. The chicken will soften slightly as it sits in the sauce, but the flavors actually deepen overnight, making leftovers quite delicious.
To reheat, I recommend using a skillet over medium heat rather than the microwave. Add a tablespoon or two of water to loosen the sauce, and stir gently until heated through (about 3-4 minutes). This method helps maintain better texture than microwaving, which can make the chicken rubbery and unevenly heated.
For meal prep purposes, you can store the fried chicken and sauce separately in the fridge to keep the chicken crispier for up to 2 days. Simply combine and heat when ready to serve. The mango is best added fresh if possible, as it can become mushy when reheated, though it still tastes good.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs actually stay juicier and more tender than breasts, making them my preferred choice for this recipe. Just ensure they’re cut into evenly sized pieces (about 1-inch cubes) for consistent cooking and frying time.
What if I can’t find fresh mangoes?
You can substitute with canned mango chunks (drained well and patted dry) or even fresh pineapple for a different but equally delicious tropical twist. Frozen mango works too – just thaw completely and pat very dry before using to prevent excess water in the sauce.
Can I make this less spicy for kids?
Yes! Simply reduce or omit the green chilies and use mild red chili paste (or skip it entirely). The sweet chili sauce and mango provide plenty of flavor without heat, making it kid-friendly while adults can add hot sauce or sriracha at the table.
Chinese Style Mango Chicken Stir Fry
Ingredients
Equipment
Method
- Pat the chicken pieces completely dry with paper towels. In a medium bowl, combine cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper. Toss the chicken pieces in the mixture until evenly coated with no dry spots remaining.
- Heat about 2 inches of neutral oil in a deep pan over medium-high heat to 350-375°F (a small piece of chicken coating should sizzle immediately when dropped in). Working in batches to avoid overcrowding, fry the chicken pieces for 5-6 minutes until golden brown and crispy. Drain on paper towels and set aside.
- Heat 3 tablespoons of cooking oil in a large wok or skillet over high heat until it shimmers. When the oil is ready, add the chopped garlic and green chilies. Stir constantly for about 10 seconds until fragrant but not browned. Watch the garlic closely as it can burn quickly at high heat.
- Add the onion cubes and bell pepper cubes to the wok. Stir-fry for 60-90 seconds until slightly softened but still crisp with bright color. Add the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Stir everything together for 30 seconds to combine and heat through.
- In a small bowl, mix the cornstarch with 1 cup of cold water until completely smooth with no lumps. Pour this slurry into the wok while stirring continuously. The sauce will thicken within 1-2 minutes and should coat the back of a spoon. If too thick, add a splash more water.
- Add the crispy fried chicken and mango cubes to the wok. Toss gently to coat everything in the glossy sauce. Cook for 1-2 minutes to warm the mango through without making it mushy (it should still hold its shape). Garnish with fresh green onions and serve immediately while the chicken is still crispy.
