Chicken with mango is a wonderful summer dish using all fresh ingredients and the alternative for winter months is using frozen to keep summer alive all year round.
Mango with chicken is an unusual pairing, but the flavor combination is perfect, and if you're not a big fan of mango by all means substitute one from our list below.
This whole one-pan meal can be on the table in less than 30 minutes and even the kids loved this sweet and savory dinner they even had second helpings!
The end result is a tropical-tasting meal we usually serve over jasmine rice, make a rice bowl, or with some quick cooking noodles.
If you haven't tried mixing meats or seafood with fruit, this is the easiest first dish to try out..
Everyone always raves about this meal and living in Florida I love trying this out on my friends and family when hosting a party, I always get rave reviews.
Another bonus in this recipe is you can use pork, beef, and any seafood from Mahi Mahi to shellfish like shrimp the sweetness of the mango compliments any of them.
Scroll down to the recipe card for our step-by-step recipe instructions.
One Pan Meals:
This meal just shouts summer and when mango is in season this is the first skillet-style recipe we make.
Of course, you can use our suggestions below and substitute any part of this recipe you prefer.
During the warmer months, this is easily made on the stovetop with frozen alternatives as well to keep that tropical momentum going.
If you're a big fan of Rice Bowls do try our suggestions for building from our recipe collection.
We also love this with oriental chicken salad, egg rolls, and almond cookies for dessert!
Ingredients You Will Need (for exact measurements see the recipe card)
- vegetable oil
- boneless skinless chicken breasts cut into 1-inch pieces
- salt and pepper to taste
- green bell pepper cored, seeded, and sliced
- frozen stir fry vegetables or fresh
- minced garlic
- ground ginger
- chicken broth sugar
- granulated garlic powder
- soy sauce
- rice vinegar
- cornstarch
- fresh mango chunks, or cubed
Alternate Mix-in Suggestions
- broccoli florets or cauliflower
- snow peas
- a medley of frozen stir fry vegetables
- mini canned corn
- bok choy or julienned cabbage
- yellow squash
- onions
- hot peppers or any kinds you prefer
- noodles
- plain steamed white rice, jasmine rice steamed, fried rice, or any other grain you prefer
- shrimp, salmon, scallops, boneless steak, or pork
- pineapple chunks, mandarin oranges, papaya, apricots sliced, or peach slices
Other Cooking Methods
- Stovetop: Using one pan and a wok or cast iron: 3 steps saute chicken set aside. Stir fry the vegetables you're using. Thicken the sauce. Then make side dishes.
- Grilling: Heat the grill, stir fry outdoors on a cast iron skillet the chicken, and vegetables then add the corn starch mixture and simmer until it thickens fold in the mango last
- Air Fryer: Place the meat and ingredients listed above after coating with oil in the basket. Air fry at 400 degrees for 4 to 6 minutes turning the chicken once. Remove and add the vegetables, for 3 to 6 minutes. Remove chicken and vegetables and simmer with the sauce on the stovetop for 3 to 5 minutes. Serve with suggestions in the recipe card.
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Some Tips
This can be served with rice, noodles (or another pasta you prefer) quinoa, or even fried cabbage.
This sweet and savory meal can be made in less than 25 minutes and is super easy!
The chicken is so tender and stays juicy and the mango gives just the perfect sweetness.
If using other meats the time for cooking the meat or shellfish will vary.
Also, as an alternative for those who aren't fond of rice, you may want to try our, Steakhouse Baked Potatoes, Corn on the Cob, or Cauliflower Rice!
Yield: 6
Chicken Mango Stir Fry
Chicken and Mango Stir Fry is a tropical easy meal a little sweet and savory and done in less than 30 minutes!
Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- salt and pepper to taste
- 1 green bell pepper cored, seeded, and sliced
- 1 package of stir fry vegetables, seeded
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 3/4 cup chicken broth
- 1 tablespoon sugar
- 1 teaspoon granulated garlic powder
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 1/2 cups fresh mango chunks, or cubed/sliced fresh or frozen
Instructions
- In a large wok or deep fry pan, heat the oil over high heat then lower to medium.
- Saute the chicken in the pan seasoning with some salt, and pepper to taste.
- This takes around 6 minutes to stir until all the pink is gone.
- In the meantime whisk the broth, sugar, granulated garlic powder, soy sauce, vinegar, and cornstarch in a bowl and set this aside.
- Add the peppers and stir fry for around 4 minutes.
- Then add the package of frozen vegetables, and garlic with the ground ginger and continue to stir fry for around another 3 minutes.
- Pour the cornstarch mixture into the pan and simmer for around 2 to 3 minutes then add the mango.
- Serve with noodles, any kind of white rice brown rice, fried rice, or on a bed of quinoa or in a rice bowl.
Notes
Alternate Mix-in Suggestions
- broccoli florets or cauliflower
- snow peas
- a medley of frozen stir fry vegetables
- mini canned corn
- bok choy or julienned cabbage
- yellow squash
- onions
- hot peppers or any kind you prefer
- noodles
- plain steamed white rice, jasmine rice steamed, fried rice, or any other grain you prefer
- shrimp, salmon, scallops, boneless steak, or pork
- pineapple chunks, mandarin oranges, papaya, apricots sliced or peach slices
Other Cooking Methods
- Stovetop: Using one pan and a wok or cast iron: 3 steps saute chicken and set aside. Stir fry the vegetables you're using. Thicken the sauce. Then make side dishes.
- Grilling: Heat the grill, stir fry outdoors on a cast iron skillet the chicken, and vegetables then add the corn starch mixture and simmer until it thickens fold in the mango last
- Air Fryer: Place the meat and ingredients listed above after coating them with oil in the basket. Air fry at 400 degrees for 4 to 6 minutes turning the chicken once. Remove and add the vegetables, for 3 to 6 minutes. Remove chicken and vegetables and simmer with the sauce on the stovetop for 3 to 5 minutes. Serve with suggestions in the recipe card.
Nutrition Facts
Calories
177.74Fat (grams)
4.74Sat. Fat (grams)
0.87Carbs (grams)
15.45Fiber (grams)
2.98Net carbs
12.45Sugar (grams)
6.34Protein (grams)
18.98Sodium (milligrams)
575.63Cholesterol (grams)
48.9
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Try Some of Our Other Favorite Asian Recipes
Slow Cooker Chicken and Broccoli
Bourbon Chicken
Mandarin Orange Pork Chops
Easy Fried Rice
