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Quick and Delicious Chinese-Style Mango Chicken Stir Fry
Alyssa

Quick and Delicious Chinese-Style Mango Chicken Stir Fry

Quick and Delicious Chinese-Style Mango Chicken Stir-Fry: tender chicken, vibrant veggies, and sweet mango in a savory stir-fry for a perfect meal.
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Ingredients Method

Ingredients
  

  • 1 lb skinless boneless chicken breasts or thighs: The main protein offering tenderness and substantial flavor.
  • ¼ cup cornstarch: This acts as a coating for the chicken giving it a crisp texture when fried.
  • ¼ cup all-purpose flour: Used in combination with cornstarch for a light batter contributing to the crunch.
  • 1 tsp ginger garlic paste: A traditional blend that infuses the dish with aromatic flavors.
  • ½ tsp salt: Enhances the overall flavor of the chicken.
  • ¼ tsp ground 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.
For the Sauce:
  • 3 tbsp cooking oil: Used to sauté the vegetables and create the sauce base.
  • 2 tbsp chopped garlic: Provides a robust foundation of flavor.
  • 2-3 green chilies chopped: For a kick of heat; adjust based on your preference.
  • 1 large onion cubed: Adds sweetness and texture to the stir fry.
  • 1 cup bell peppers cubed: Contributes color, sweetness, and crunch.
  • 2 tbsp dark soy sauce: Offers a rich umami flavor integral to the dish’s savory profile.
  • 4 tbsp sweet chili sauce: Provides sweetness and a hint of spiciness.
  • 2 tbsp red chili paste: Enhances the spiciness and adds depth to the flavor.
  • 2 tbsp ketchup: Adds sweetness and tanginess.
  • 1 tbsp rice vinegar: Balances the flavors with a touch of acidity.
  • ½ tsp salt to taste: Adjust for flavor enhancement.
  • ½ tsp ground black pepper: For added warmth.
  • 2 tbsp cornstarch: To thicken the sauce.
  • 1 cup water: Combines with cornstarch to create the sauce's consistency.
  • 1 cup ripe mangoes cubed: Adds sweetness and a tropical flair.
  • Chopped spring onion for garnish: Offers a fresh and vibrant finishing touch.

Method
 

  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!