Description
A delightful stir fry featuring succulent chicken, ripe mango, and vibrant vegetables, all enveloped in a savory 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 for stir frying
- 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
- ½ teaspoon ground black pepper (adjust to taste)
- 2 tablespoons cornstarch (for thickening)
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prepare the chicken: Slice the chicken into bite-sized pieces. In a mixing bowl, combine the chicken, cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Toss until the chicken is evenly coated.
- Fry the chicken: Heat enough oil in your wok or skillet over medium-high heat until shimmering. Carefully add the coated chicken pieces to the pan in a single layer. Fry for about 5-7 minutes or until golden brown and cooked through.
- Remove the chicken from the pan and set aside on a paper towel to drain excess oil.
- Sauté aromatics and vegetables: In the same wok, add a bit more oil if necessary. Toss in the chopped garlic and green chilies, frying for about 30 seconds until fragrant. Add cubed onions and bell peppers, stir-frying for roughly 2-3 minutes.
- Mix the sauce: In a bowl, mix the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper. Stir to combine.
- Pour the sauce mixture into the wok with the sautéed vegetables.
- Add the cornstarch slurry: In a separate bowl, mix cornstarch with water to form a slurry. Pour this into the sauce in the wok and stir constantly until thickened (about 1-2 minutes).
- Combine chicken and mango: Gently toss the fried chicken back into the wok along with cubed mango. Stir everything together for another minute or two.
- Garnish with chopped spring onion greens before serving immediately.
Notes
For a healthier version, consider using an air fryer for the chicken. This allows you to reduce oil usage while still achieving a crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg