Mango Chicken Stir Fry Recipe

If you’re craving something that’s bright, flavorful, and just a little bit unexpected, you’re going to adore this Mango Chicken Stir Fry Recipe. It’s one of those dishes I make when I want something quick but still packed with fresh vibes—juicy mango, tender chicken, and crisp veggies all tossed in a creamy, tangy sauce. Trust me, once you try it, you’ll find yourself coming back to this recipe again and again!

Ingredients You’ll Need

Every ingredient in this Mango Chicken Stir Fry Recipe is chosen to create a balance of fresh crunch, juicy sweetness, and savory depth. When you shop, look for a perfectly ripe mango—it makes all the difference—and fresh veggies that are crisp and bright.

• Coconut oil or olive oil: I prefer coconut oil here for that subtle tropical hint that pairs beautifully with mango.
• Boneless skinless chicken breast: Diced into bite-sized pieces for quick, even cooking.
• Garlic: Fresh cloves, because minced jar garlic just won’t give you that punch of flavor.
• Red onion: Adds a gentle sweetness and a pop of color.
• Snap or snow peas: I sometimes swap broccoli for a different crunch but peas keep it light and fresh.
• Red bell pepper: For sweetness and vibrant color—can’t skip this!
• Ripe mango: The star ingredient—sweet and juicy for that tropical twist.
• Cashews and cilantro (optional): Great for garnish when you want extra texture and herby freshness.
• Gluten-free soy sauce or coconut aminos: Coconut aminos are my go-to for a soy-free option, slightly sweeter and less salty.
• Cashew butter: It makes the sauce creamy without dairy; peanut butter works too if you’re in a pinch.
• Freshly grated ginger: Adds warmth and a subtle zing that livens everything up.
• Honey: Just a touch to round out the savory notes.
• Warm water: To thin out the sauce, so it coats everything nicely.
• Red pepper flakes: For that surprising kick—add more if you like it spicy!
• Tapioca flour, arrowroot flour, or cornstarch: This thickens the sauce perfectly without clumping.

Variations

I like to switch things up with this Mango Chicken Stir Fry Recipe depending on what I have on hand or who’s coming over. This recipe is so flexible—you can easily make it your own and still get fantastic results.

• Vegetarian Version: Swap chicken for firm tofu or tempeh; it soaks up the mango sauce beautifully and keeps the protein intact.
• Spicy Kick: Add extra red pepper flakes or a splash of sriracha for when you want to turn up the heat.
• More Crunch: Toss in sliced water chestnuts or bamboo shoots—my kids love that little surprise crunch.
• Seasonal Veggies: When mangoes aren’t in season, try pineapple or peaches instead for a similar tropical sweetness.

How to Make Mango Chicken Stir Fry Recipe

Step 1: Whisk Together the Sauce

Start by mixing the soy sauce (or coconut aminos), cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour in a medium bowl. Whisk everything really well until smooth and creamy—this sauce is the soul of your stir fry, so getting it right sets the tone for the dish.

Step 2: Cook the Chicken

Heat half your coconut oil in a large wok or skillet over medium-high heat. Once the oil shimmers, toss in your diced chicken and season generously with salt and pepper. Cook for 5-6 minutes until the chicken is golden and cooked through—no pink showing. I like to keep the pieces bite-sized so they cook evenly and quickly. Once done, transfer the chicken to a bowl and set aside.

Step 3: Sauté the Veggies

Add the remaining coconut oil to the skillet and lower the heat to medium. Toss in the minced garlic and cook just 30 seconds until fragrant—you don’t want it to burn, so keep an eye on it! Then add diced red onion, snap peas, and sliced red bell pepper. Stir-fry these for about 5 minutes until the onion softens and the bell pepper’s just tender but still bright and crisp.

Step 4: Combine Chicken, Mango & Sauce

Lower the heat to low, return the cooked chicken to the pan, then gently fold in the diced mango and your prepared sauce. Stir everything gently so the mango pieces don’t break down but get evenly coated. Let it cook for another few minutes until the sauce thickens and coats all the ingredients. The mango heats up without melting away, giving you that beautiful burst of sweetness in every bite.

Pro Tips for Making Mango Chicken Stir Fry Recipe

How to Serve Mango Chicken Stir Fry Recipe

Garnishes

I often finish this dish with a sprinkle of chopped cashews for crunch and a handful of fresh cilantro to add that bright herbaceous note. It just lifts the whole dish and makes it feel restaurant-worthy right at your dinner table.

Side Dishes

My favorite way to enjoy this Mango Chicken Stir Fry Recipe is over fluffy brown rice or quinoa, which soaks up the sauce nicely and adds a whole-grain boost. For a lighter option, cauliflower rice is also fantastic and keeps it low-carb.

Creative Ways to Present

For a fun twist when guests come over, I serve this stir fry in bright lettuce cups or hollowed-out mango halves—both add a playful element and make the presentation pop. It’s a big hit at casual dinner parties or weeknight family meals alike.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Mango Chicken Stir Fry Recipe keep beautifully for about 3-4 days in an airtight container in the fridge. I make sure to store the sauce and mango mixed in with the chicken and veggies to keep all those flavors cozy and melded together.

Freezing

I usually don’t freeze this stir fry because the mango’s texture can get a little watery when thawed. But if you want to prep in advance, freeze the cooked chicken and veggies without mango mixed in, then add fresh mango when reheating.

Reheating

To reheat, gently warm leftovers in a skillet over medium heat, stirring occasionally. Adding a splash of water or broth helps loosen any thickened sauce. I avoid microwaving because it can make the chicken rubbery, but it works fine for convenience if you watch it closely.

FAQs

Final Thoughts

I absolutely love how this Mango Chicken Stir Fry Recipe comes together so quickly yet delivers restaurant-quality flavor that my whole family goes crazy for. When I first tried mixing mango into a savory stir fry, I was blown away by how perfectly sweet and juicy it worked with the chicken and cashew butter sauce. It’s become one of those dishes I happily make on repeat because it’s comforting, colorful, and just downright fun to eat. I can’t wait for you to try it — I promise it’ll become a fast favorite in your kitchen, too!

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