EASY CHINESE MANGO CHICKEN STIR FRY RECIPE​

COURSE: MAIN COURSE
CUISINE: CHINESE

PREP TIME: 10MINUTES MINUTES
COOK TIME: 20MINUTES MINUTES
TOTAL TIME: 30MINUTES MINUTES

SERVINGS: 4 PEOPLE

CALORIES: 431KCAL




This sweet and savory Chinese-Style Mango Chicken Stir Fry comes together in under 30 minutes using a few simple ingredients. Serve it with rice, or noodles for a filling meal.

INGREDIENTS​

FOR FRYING THE CHICKEN​

• 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
• any neutral flavored oil for frying

FOR THE CURRY​

• 3 tablespoons cooking oil
• 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 or to taste
• ½ teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup peeled and cubed ripe mangoes
• chopped spring onion greens to garnish

INSTRUCTIONS​

FRY THE CHICKEN​

• Wash the chicken and pat it dry using paper tissues.
• Cut into small bite-size cubes.
• Add cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder, to a medium-sized mixing bowl and mix well.
• Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
• Heat oil for frying in a pan over high heat.
• Once the oil is hot, drop ½ of the chicken pieces in the hot oil and fry until crisp and golden brown from the outside.
• Drain and keep aside.
• Fry the remaining chicken. Drain and keep aside.

MAKE THE SAUCE​

• Heat oil in a wok over high heat.
• Once the oil is hot, add garlic and green chilies and fry for 3-4 seconds.
• Add onion and bell peppers and cook for a minute.
• Now add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper powder, to the wok and mix well.
• Mix cornstarch in water to make a slurry and add the slurry to the wok.
• Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
• Add the fried chicken and mango pieces to the wok and mix well.
• Garnish with chopped green onions and serve immediately.

NOTES​

If you want extra crispy chicken, then you can double-fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy.

Instead of deep-frying, you can either bake the chicken or air fry it. To bake, line the coated chicken on a large baking tray in a single layer and spray with oil. Bake for 20-30 minutes at 350 degrees F until the chicken is browned.

NUTRITION​

Calories: 431kcal | Carbohydrates: 48g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 1251mg | Potassium: 382mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1740IU | Vitamin C: 71mg | Calcium: 30mg | Iron: 2mg