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–+ servings
Chinese Style Mango Chicken Stir Fry

Chinese Style Mango Chicken Stir Fry in Just 20 Minutes

This Chinese Style Mango Chicken Stir Fry is a quick and flavorful dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-fry
  • 1 pound Chicken Breast Slice into thin strips for quick cooking.
  • 1 medium Mango Ensure it's ripe or swap for pineapple.
  • 1 medium Green Pepper Can substitute with any favorite vegetable.
  • 2 tablespoons Oil Use vegetable or canola oil for best results.
  • 1/4 cup Thai Sweet Chili Sauce Provides a sweet-spicy flavor base.
  • 1 tablespoon Fish Sauce Elevates the umami taste.
  • 2 tablespoons Fresh Lime Juice Bottled lime juice works in a pinch.
For Garnish
  • 2 tablespoons Green Onion Offers fresh flavor and color.

Equipment

  • large skillet

Method
 

Instructions
  1. Prepare the sauce by whisking together Thai sweet chili sauce, fish sauce, and fresh lime juice in a small bowl.
  2. Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add the sliced chicken breast and stir-fry for 5-7 minutes until browned and cooked through.
  3. Incorporate the sliced green pepper into the skillet, cooking for an additional 3-4 minutes until the pepper is crispy-tender.
  4. Pour the sauce over the chicken and peppers, stirring for 1-2 minutes to heat through and combine flavors.
  5. Gently fold in the mango slices and chopped green onion, cooking briefly for another minute.
  6. Plate the stir-fry while still hot and serve alongside steamed rice or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 12IUVitamin C: 80mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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