Description
A vibrant and delicious stir fry featuring juicy chicken, fresh veggies, and sweet mangoes, perfect for family dinners or quick weeknight meals.
Ingredients
Scale
- 1 pound skinless boneless chicken breasts or thighs (500 g)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Any neutral flavored oil (for frying)
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2–3 green chilies (chopped)
- 1 large onion (cut into 1-inch cubes)
- 1 cup cubed bell peppers (1-inch cubes)
- 2 tablespoons dark soy sauce
- 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 peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prepare the chicken: Start by cutting your chicken into bite-sized pieces. In a bowl, mix together cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Coat the chicken pieces in this mixture and set aside.
- Heat the pan: In a large skillet or wok, heat some neutral oil over medium-high heat. Once hot, fry the chicken in batches until golden brown. Remove the chicken from the pan and set it aside.
- Cook the vegetables: In the same pan, add cooking oil and chopped garlic. Sauté for a minute before adding green chilies, onion, and bell peppers. Stir-fry them until they become tender-crisp.
- Create the sauce: In a bowl, mix dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, black pepper, cornstarch, and water. Pour this sauce mixture into the pan along with the cooked chicken. Stir well to coat everything evenly and let it simmer for a few minutes until the sauce thickens.
- Add mango: Gently fold in the cubed mangoes and let them warm through. They should be soft but not mushy.
Notes
Serve over rice or noodles and garnish with spring onion greens. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg