Chinese-Style Mango Chicken Stir Fry​

• Total Time: 30 minutes
• Yield: 4 Serving 1x
• Diet: Gluten Free

Ingredient​

• 1 lb skinless, boneless chicken breasts or thighs, cubed
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp ginger garlic paste
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Neutral oil, for frying

• 3 tbsp cooking oil
• 2 tbsp chopped garlic
• 2–3 green chilies, chopped
• 1 large onion, cut into 1-inch cubes
• 1 cup bell peppers, cut into 1-inch cubes
• 2 tbsp dark soy sauce
• 4 tbsp sweet chili sauce
• 2 tbsp red chili paste
• 2 tbsp tomato ketchup
• 1 tbsp rice vinegar
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 2 tbsp cornstarch
• 1 cup water
• 1 cup ripe mango, peeled and cubed
• Chopped spring onion greens, for garnish

Instructions​

• Fry the Chicken:
  • In a bowl, mix cornstarch, flour, ginger garlic paste, salt, and black pepper.
  • Coat the cubed chicken with the flour mixture.
  • Heat oil in a pan over high heat. Fry the chicken in batches until golden and crispy. Drain and set aside.
• Make the Sauce:
  • In a wok, heat 3 tbsp oil over high heat. Add garlic and green chilies, stir-frying for a few seconds.
  • Add the onion and bell peppers, cooking for 1 minute.
  • Stir in soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and black pepper.
  • In a small bowl, mix cornstarch with water to make a slurry. Add it to the wok, stirring until the sauce thickens.
• Combine and Serve:
  • Add the fried chicken and mango cubes to the wok. Stir well to coat with the sauce.
  • Garnish with chopped spring onion greens and serve hot.

Notes​

Nutrition​

• Serving Size: 1/4 of the recipe
• Calories: 380
• Sugar: 12g
• Sodium: 850mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0 g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 70mg