Description
A delightful stir fry featuring tender chicken, sweet mangoes, and vibrant vegetables, all enveloped in a savory-sweet sauce.
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
- Neutral flavored oil (for frying)
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2–3 green chilies
- 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 (or to taste)
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prepare the chicken: Cut the chicken into bite-sized pieces. In a mixing bowl, combine the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Toss the chicken pieces in the mixture until well coated.
- Heat the oil: In a large wok or skillet, heat enough neutral oil over medium-high heat. Test the oil’s readiness by dropping in a small piece of chicken; if it sizzles immediately, you’re good to go.
- Add the chicken: Carefully add the chicken to the hot oil in batches to avoid overcrowding. Cook until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Set aside.
- Sauté aromatics: In the same wok, add 3 tablespoons of cooking oil. Throw in chopped garlic and green chilies, stirring for a minute until fragrant.
- Toss in the cubed onion and bell peppers. Stir-fry for about 3 minutes until they begin to soften but still retain their crunch.
- Create the sauce: In a bowl, whisk together dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and pepper. Add this mixture to the wok, gently stirring to coat the vegetables.
- Mix 2 tablespoons cornstarch with 1 cup of water. Slowly pour this into the wok, continuing to stir until the sauce thickens and becomes glossy.
- Add the fried chicken to the wok along with the mango cubes. Gently toss everything together, ensuring the chicken and mango are well coated in the sauce. Cook for an additional 2-3 minutes to warm through.
- Garnish with chopped spring onion greens before serving hot.
Notes
Feel free to substitute bell peppers with snap peas, carrots, or any vegetable you adore. You can also marinate the chicken the night before for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg