Best 6 Stir Fried Chicken With Mango And Peppers Recipes

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**Tantalize your taste buds with a culinary journey to Thailand, where flavors dance and exotic ingredients create a symphony of culinary delights. Our stir-fried chicken with mango and peppers recipe is a vibrant and aromatic dish that captures the essence of Thai cuisine. This delectable creation features tender chicken stir-fried with crisp bell peppers, juicy mangoes, and a medley of aromatic spices. As the chicken sizzles in the wok, the tantalizing aroma of garlic, ginger, and lemongrass fills the air, promising an unforgettable gastronomic experience.

In addition to the main recipe, we'll also guide you through variations that cater to different dietary preferences and introduce you to complementary side dishes that elevate the entire meal. Whether you're a seasoned cook or just starting your culinary adventure, our detailed instructions and helpful tips will ensure success in crafting this delectable dish. So, prepare to embark on a culinary voyage to Thailand, where flavors ignite and memories are made with every bite.**

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN & MANGO STIR FRY



Chicken & mango stir fry image

A great, low fat flavour combination

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 10

1 bunch spring onions
a small nugget of root ginger
1 garlic clove
1 ripe mango
450g boneless skinless chicken breast
4 tbsp vegetable oil
350g bag fresh stir-fry vegetables
3 tbsp soy sauce
1 tbsp sweet chilli sauce
rice or noodles, to serve

Steps:

  • Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
  • Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
  • Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.48 milligram of sodium

STIR-FRIED CHICKEN WITH MANGO AND PEPPERS



Stir-Fried Chicken With Mango and Peppers image

This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.

Provided by horseplay

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 19

1/4 lb boneless skinless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
1 pinch pepper
1 teaspoon cornstarch
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water
1 star anise
1 tablespoon canola oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon fresh grated ginger
1 teaspoon chopped fresh garlic
1 large shallot, chopped
2 large mangoes, peeled,pitted,thinly sliced
1/2 cup toasted pecan halves
2 sprigs cilantro

Steps:

  • Mix the marinade ingredients in a bowl.
  • Put the raw chicken in and let it sit for half an hour.
  • Mix the sauce ingredients in another bowl and put aside.
  • Break off the star arms of the anise and throw away the middle.
  • Carefully press between your fingers until you hear a crack.
  • In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
  • Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
  • Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
  • Put in the sauce ingredients and stir to mix until it thickens a bit.
  • It should take about another minute.
  • Add the mango slices and mix gently until they're warmed through.
  • Garnish with the pecans and cilantro and serve immediately.

Nutrition Facts : Calories 528.1, Fat 26.7, SaturatedFat 2.5, Cholesterol 32.9, Sodium 632, Carbohydrate 61.8, Fiber 9.5, Sugar 45.9, Protein 18.9

CHICKEN PEPPER STIR-FRY



Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

  • In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

STIR-FRIED MANGO CHICKEN



Stir-Fried Mango Chicken image

I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!

Provided by Salt-n-Light

Categories     Chicken Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 12

1 cup mango nectar
½ cup chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1 small onion, halved and sliced
1 clove garlic, crushed
1 medium red bell pepper, cut into 1/2-inch strips
1 medium green bell pepper, cut into 1/2-inch strips
2 medium mangos - peeled, seeded, and cut into thin strips
2 cups hot cooked rice

Steps:

  • Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
  • Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
  • Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
  • Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
  • Remove from heat and serve with rice.

Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g

CHICKEN MANGO STIR FRY



Chicken Mango Stir Fry image

Tasty citrus flavored stir fry that really benefits from the mangos. This is based on a recipe that I found on the Internet a while ago, but I've modified it to suit my tastes.

Provided by federico

Categories     Chicken

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 tablespoon sesame oil
1 large mango, sliced thin
2 boneless skinless chicken breasts, sliced thin
1 red pepper, sliced thin
1/2 cup green onion, sliced thin
1 1/2 cups broccoli (flowers and stems)
1 tablespoon gingerroot, peeled minced
4 cloves garlic, minced
2 tablespoons soy sauce
1/4 cup orange juice
1 lime, juice of
1 teaspoon chili flakes
cornstarch (optional)

Steps:

  • Prepare all ingredients in advance: mince the ginger and garlic, slice the mango, green onions, red pepper, and chicken, and cut the broccoli into flowers and stems.
  • Juice the lime, and combine the juice with the soy sauce, orange juice, and chili flakes.
  • Steam the broccoli until just tender.
  • Stir fry chicken in sesame oil until no longer pink in the center.
  • Add the ginger and garlic, and stir fry for 1-2 more minutes.
  • Add the red pepper, broccoli, and soy sauce mixture, and stir fry for about 3 minutes, until the pepper starts to soften.
  • Add the mango and continue to stir fry until the mango is heated through.
  • Stir in the green onions, and add some cornstarch to thicken the sauce, if desired.
  • I like to serve this over brown rice or barley.

CHICKEN STIR-FRY WITH MIXED PEPPERS



Chicken Stir-Fry With Mixed Peppers image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

  • In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
  • Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
  • Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cut chicken breasts or thighs.
  • If you don't have fresh mango, you can use frozen mango chunks that have been thawed.
  • For a spicier dish, add more chili peppers or Sriracha sauce.
  • Serve over rice or noodles.

Conclusion:

This stir-fried chicken with mango and peppers is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the mango is sweet and tangy, and the peppers add a bit of heat. This dish is sure to be a hit with your family and friends.

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