Mango chicken stir fry

If you’re anything like me, dinner needs to be two things: fast and delicious. And if it also happens to be colorful, fresh, and make the kitchen smell like something you’d order at a cute Thai bistro well, that’s a total win.

This Mango Chicken Stir Fry checks every box. It’s a beautiful combo of juicy chicken breast, sweet ripe mango, crunchy green bell pepper, and a glossy, tangy sauce that pulls everything together. The best part? You can have it on the table in just about 20 minutes.

Whether you’re a seasoned stir-fry pro or someone who usually steers clear of the stove on weeknights, this dish is super doable and packed with feel-good flavor. Trust me you’re going to want to make it again and again.

Why You’ll Fall in Love With This Mango Chicken Stir Fry

Let’s be honest: not every dinner recipe deserves to be a regular. But this one? It absolutely does. Here’s why:

Quick & Easy

This entire meal comes together faster than a delivery order. No long marinating time, no complicated prep just slice, stir-fry, and sauce. You’ll spend less time cooking and more time actually enjoying your food (and maybe catching up on your favorite show).

Fresh, Vibrant Flavors

That combo of sweet mango, zesty lime, and a touch of heat from Thai chili sauce is something magical. It’s got layers of flavor that make it feel like you put in way more effort than you actually did.

Family-Friendly

Kids love the sweet mango and mild sauce, and adults appreciate the balance of sweet, savory, and tangy. Plus, it’s colorful and fun to eat so picky eaters are more likely to dig in.

Healthy & Light

Using lean chicken breast and fresh fruit and veggies, this is one of those meals that feels indulgent but is actually really balanced. No deep-frying or heavy sauces here just clean, simple ingredients that shine.

Totally Customizable

Don’t have green bell pepper? No problem. Want to add a little crunch with carrots or snow peas? Go for it. You can switch up the protein, swap the veggies, or even turn it vegetarian with tofu.

Love fruity-meets-savory combos like this? Don’t miss my Pineapple Teriyaki Chicken, another quick weeknight favorite bursting with tropical flavor.

Ingredient List

This dish is all about keeping it simple and letting fresh ingredients shine. Here’s what you’ll need:

Chicken Breast: Lean, mild, and super quick to cook. Slice it into thin strips for even faster stir-frying. You could also use chicken thighs if you prefer more richness.

Mango: The star of the show! Look for a ripe mango that gives slightly when you press it. The sweetness pairs beautifully with the savory sauce. If mango isn’t in season, frozen mango chunks can also work just thaw them before using.

Bell Pepper: I usually go with green for a slightly bitter contrast to the sweet mango, but red, yellow, or orange would be great too. Slice them into strips to match the chicken.

Onion: Sliced onions add depth and a little sweetness once they hit the hot pan. Any kind works white, yellow, or red.

Thai Sweet Chili Sauce: This is the secret sauce that brings everything together. It’s sweet, slightly spicy, and sticky in the best way. You’ll find it in the Asian aisle of most grocery stores.

Fish Sauce: Adds that savory umami kick without overpowering the dish. Just a splash is all you need.

Lime Juice: For a pop of acidity to balance out the sweetness of the mango and chili sauce. Fresh is best!

Cooking Oil: Any neutral oil works here vegetable, canola, or even avocado oil if you have it.

Step-by-Step: How to Make Mango Chicken Stir Fry

1. Mix the Sauce

In a small bowl, combine about 1/4 cup Thai sweet chili sauce with 1 tablespoon lime juice and 1–2 teaspoons of fish sauce. Give it a quick stir and set it aside you’ll add it at the end.

2. Prep Your Chicken

Slice your boneless, skinless chicken breast into thin strips. This helps it cook evenly and quickly. Pat the chicken dry with paper towels so it gets a nice sear in the pan.

3. Slice the Mango and Veggies

Peel and slice your mango into strips or chunks. You want them thick enough that they hold their shape during cooking, but not so thick that they overpower each bite. Slice your bell pepper and onion into thin strips.

4. Stir-Fry the Chicken

Heat about 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and let them sear for 2–3 minutes before stirring. Cook until no longer pink and lightly golden, about 5–7 minutes total.

5. Add the Veggies

Toss in the sliced bell pepper and onion. Stir-fry for another 2–3 minutes until they’re tender-crisp. You want them to keep some crunch for texture.

6. Pour in the Sauce

Add your sweet chili sauce mixture and stir everything to coat. Let it bubble for a minute so the flavors really soak into the chicken and veggies.

7. Finish with Mango

Gently fold in the mango slices and let them warm through about 1-2 minutes. Be careful not to stir too vigorously; ripe mango is delicate and you want to keep the pieces intact.

How to Serve It

My favorite way to enjoy this dish is over a bed of hot, fluffy jasmine rice. The rice soaks up the sauce and makes every bite satisfying.

You could also serve it with:

• Brown rice for more fiber

• Rice noodles for a Thai-inspired twist

• Lettuce wraps for a lighter, low-carb option

• Cauliflower rice if you’re going grain-free

Sprinkle with chopped cilantro, green onions, or sesame seeds to finish. A wedge of lime on the side never hurts either.

Easy Customizations

Here’s where you can have fun with it:

Swap the Protein

• Shrimp: Cooks even faster than chicken. Just add it toward the end and sauté until pink.

• Tofu: Use extra-firm tofu, press out the water, and cube it before frying.

• Beef: Thinly sliced and seared quickly. Adjust cooking time accordingly.

Add More Veggies

Feel free to bulk it up with more produce:

• Carrot ribbons

• Snap peas

• Broccoli florets

• Baby corn

• Mushrooms

Adjust the Heat

If you like a bit more kick, stir in some crushed red pepper flakes or a squirt of sriracha with the sauce.

Prefer a slower approach? Try this cozy Slow Cooker Chicken and Mushroom Stroganoff for a creamy, comforting dinner.

Got Leftovers?

This dish keeps surprisingly well! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. The mango softens a bit but still tastes amazing.

You can also repurpose it:

• Wrap it in a tortilla for a quick fusion taco

• Serve it cold over salad greens

• Toss with noodles for a fresh stir-fry pasta vibe

FAQs

Do chicken and mango go together?

Yes, absolutely and they make a surprisingly perfect match. Chicken has a mild, savory flavor that acts as a great backdrop for the sweetness and tropical flair of mango. When paired in a stir-fry, the contrast between the tender meat and juicy fruit creates a balance that’s both vibrant and comforting. This combo is especially popular in Thai and Southeast Asian cuisine, where sweet-savory contrasts are common. The trick is keeping the mango ripe but firm and tossing it in at the very end so it doesn’t turn mushy.

How does Mango Chicken taste?

Imagine sweet, tangy, and savory in one bite that’s mango chicken. The flavor of this dish is layered but not complicated. The mango brings natural fruitiness and moisture, while the chicken delivers that classic hearty umami flavor. The sauce usually a mix of Thai sweet chili, fish sauce, and lime juice ties it all together with a little heat, a little tang, and just the right amount of zing. The overall result is juicy, flavorful, and slightly tropical, making it feel light yet completely satisfying.

What spices go with Mango Chicken?

You don’t need too many spices, because mango is already bold and fragrant. That said, a few warm or sharp spices work beautifully with mango chicken:

• Ginger: Fresh or ground, it adds zing and brightness.

• Garlic: Pairs well with mango’s sweetness and adds depth.

• Red chili flakes or fresh chilies: For heat lovers!

• Coriander: Ground coriander has a slightly citrusy flavor that complements mango.

• Cumin: For a touch of earthiness, especially if you’re adding more vegetables.

If you’re going the Thai route, ingredients like lemongrass and Thai basil are great additions too.

What meat pairs well with mango?

Mango is super versatile it pairs well with many proteins beyond just chicken. Here are a few tasty options:

• Shrimp or Prawns: Their natural sweetness and tenderness match mango beautifully, especially in tropical or Thai-inspired dishes.

• Duck: The bold, fatty richness of duck makes a decadent match for mango’s bright, juicy flavor. Think mango chutney over seared duck breast.

• Tofu or Tempeh: For a vegetarian twist, these plant-based proteins soak up the mango-infused sauce wonderfully.

No matter the protein, the key is balancing textures and cooking times to keep everything just right.

Print