Quick and Delicious Chinese-Style Mango Chicken Stir Fry
Ingredients
- 1 lbskinless boneless chicken breasts or thighs: The main protein (offering tenderness and substantial flavor.)
- ¼ cupcornstarch: This acts as a coating for the chicken (giving it a crisp texture when fried.)
- ¼ cupall-purpose flour: Used in combination with cornstarch for a light batter (contributing to the crunch.)
- 1 tspginger garlic paste: A traditional blend that infuses the dish with aromatic flavors.
- ½ tspsalt: Enhances the overall flavor of the chicken.
- ¼ tspground black pepper: Adds a touch of heat and depth of flavor.
- —Neutral oil for frying: Such as canola or vegetable oil (needed for frying the chicken until crispy.)
- 3 tbspcooking oil: Used to sauté the vegetables and create the sauce base.
- 2 tbspchopped garlic: Provides a robust foundation of flavor.
- 2-3green chilies (chopped: For a kick of heat; adjust based on your preference.)
- 1large onion (cubed: Adds sweetness and texture to the stir fry.)
- 1 cupbell peppers (cubed: Contributes color, sweetness, and crunch.)
- 2 tbspdark soy sauce: Offers a rich umami flavor (integral to the dish’s savory profile.)
- 4 tbspsweet chili sauce: Provides sweetness and a hint of spiciness.
- 2 tbspred chili paste: Enhances the spiciness and adds depth to the flavor.
- 2 tbspketchup: Adds sweetness and tanginess.
- 1 tbsprice vinegar: Balances the flavors with a touch of acidity.
- ½ tspsalt (to taste: Adjust for flavor enhancement.)
- ½ tspground black pepper: For added warmth.
- 2 tbspcornstarch: To thicken the sauce.
- 1 cupwater: Combines with cornstarch to create the sauce's consistency.
- 1 cupripe mangoes (cubed: Adds sweetness and a tropical flair.)
- —Chopped spring onion for garnish: Offers a fresh and vibrant finishing touch.
Instructions
- 1
Preparation of Chicken: Begin by cutting 1 lb of skinless boneless chicken breasts or thighs into bite-sized cubes. In a mixing bowl, combine ¼ cup cornstarch, ¼ cup all-purpose flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp ground black pepper. Coat the chicken pieces thoroughly with this flour mixture.
- 2
Frying the Chicken: In a deep frying pan or wok, heat neutral oil over medium-high heat. Once hot, carefully add the coated chicken pieces, ensuring not to overcrowd the pan. Fry until the chicken is golden brown and crispy—approximately 5-7 minutes. After frying, remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- 3
Making the Sauce: In the same pan, add 3 tbsp of cooking oil. Once the oil is heated, sauté 2 tbsp of chopped garlic and 2-3 chopped green chilies for about 1-2 minutes until fragrant. Next, add 1 large cubed onion and 1 cup of cubed bell peppers. Stir-fry these vegetables until they become slightly soft but remain crisp, around 3-4 minutes.
- 4
Combining Ingredients: In a separate bowl, create a cornstarch slurry by mixing 2 tbsp of cornstarch with 1 cup of water. Add in the slurry to the sautéed vegetables along with 2 tbsp dark soy sauce, 4 tbsp sweet chili sauce, 2 tbsp red chili paste, 2 tbsp ketchup, 1 tbsp rice vinegar, ½ tsp salt, and ½ tsp ground black pepper. Stir this mixture until it thickens, which should take about 2-3 minutes.
- 5
Final Touches: Once the sauce has reached the desired consistency, gently fold in the fried chicken and 1 cup of cubed ripe mangoes. Allow the dish to heat through for a few more minutes, making sure everything is well coated.
- 6
Serving the Dish: Garnish your dish with chopped spring onions for a fresh finish. Serve warm over rice or noodles for a perfect meal!