Best 3 Thai Chicken Mango Stir Fry Recipes

Tantalize your taste buds with the vibrant and flavorful Thai Chicken Mango Stir-Fry, a symphony of sweet, sour, and savory flavors that will transport you to the bustling streets of Bangkok. This delectable dish combines tender chicken, succulent mango, crisp bell peppers, and aromatic Thai basil in a tantalizing sauce made with a harmonious blend of fish sauce, oyster sauce, soy sauce, and brown sugar.

Accompany this main course with an array of enticing side dishes that perfectly complement its bold flavors. Start with a refreshing Cucumber Salad, where crisp cucumbers are tossed in a tangy dressing of rice vinegar, sugar, and a hint of chili peppers. For a crunchy contrast, prepare a savory Stir-Fried Morning Glory with Garlic, featuring water spinach sautéed with garlic and a touch of soy sauce.

Indulge in a delightful Tom Yum Soup, a classic Thai broth brimming with fragrant lemongrass, galangal, kaffir lime leaves, and mushrooms, complemented by the spicy kick of chili peppers and the sour tang of lime juice. Complete your culinary journey with a sweet and sticky Mango Sticky Rice, where glutinous rice is cooked in coconut milk and served with ripe mango slices, drizzled with a luscious coconut cream sauce.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

THAI CHICKEN STIR-FRY

Thai Chicken Stir-Fry image

Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.

Provided by Tastyeatsathome

Categories World Cuisine Recipes Asian

Time 1h9m

Yield 4

Number Of Ingredients 23

Ingredients

2 cups chicken broth
2 tablespoons minced fresh ginger, divided
1 tablespoon coarsely chopped cilantro stems
1 clove garlic, crushed
2 whole star anise pods
1 ½ cups water
½ teaspoon salt
1 cup jasmine rice
1 pound skinless, boneless chicken thighs, thinly sliced
1 teaspoon Thai red curry paste
1 tablespoon peanut oil
3 Thai bird chiles, minced
1 tablespoon minced shallot
1 clove garlic, minced
4 heads baby bok choy, chopped
4 shiitake mushrooms, sliced
1 teaspoon cornstarch
1 tablespoon fish sauce
1 teaspoon soy sauce
½ teaspoon brown sugar
1 lime
½ cup chopped fresh cilantro
6 leaves Thai basil, chopped

Steps:

Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
Mix chicken thighs with curry paste.
Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
Serve chicken over rice, garnished with cilantro and Thai basil.

Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g

THAI MANGO-CHICKEN STIR FRY

Thai Mango-Chicken Stir Fry image

Discover a new go-to weeknight recipe with Thai Mango-Chicken Stir Fry. Thai Mango-Chicken Stir Fry has a perfect balance of sweet and spicy they'll love.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup each chopped red and yellow peppers
1 fresh mango, chopped
2 Tbsp. Sriracha sauce (hot chili sauce)
2 Tbsp. each minced garlic and grated gingerroot
2 tsp. lite soy sauce
2 cups cooked jasmine rice
1/4 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; stir-fry 4 min. or until done. Remove from skillet; set aside.
Add 1 Tbsp. of the remaining dressing to skillet. Add peppers and mangos; stir-fry 2 to 3 min. or until peppers are crisp-tender. Add Sriracha sauce, garlic, ginger, soy sauce and remaining dressing; stir-fry 1 min.
Return chicken to skillet; stir-fry 2 min. or until heated through.
Serve over rice; sprinkle with nuts.

Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

Tips:

Use fresh, ripe mangoes. This will ensure that your stir-fry has the best flavor and texture.
Cut the mangoes into thin strips. This will help them cook evenly and quickly.
Marinate the chicken. This will help it absorb flavor and stay tender during cooking.
Use a hot wok or large skillet. This will help the chicken and vegetables cook quickly and evenly.
Stir-fry the chicken and vegetables in batches. This will prevent them from overcrowding the pan and steaming instead of stir-frying.
Add the mangoes and sauce towards the end of cooking. This will help prevent the mangoes from becoming too soft.
Serve the stir-fry over rice or noodles. This will make it a complete and satisfying meal.

Conclusion:

This Thai chicken mango stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The combination of sweet mangoes, savory chicken, and tangy sauce is sure to please everyone at the table. So next time you're looking for a new and exciting stir-fry recipe, be sure to give this one a try.