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July 9, 2018

Mango Chicken Stir-Fry

Flavorful mango chicken stir fry made in one pan with plenty of bright veggies. This easy stir fry is protein-packed and perfect for meal prep! Serve with quinoa, brown rice or cauliflower rice for a full meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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Jump to Recipe
mango chicken stir fry in a skillet pan

As I wrote this blog post, Abra and I were sitting with Perrier waters at a small bistro table outside our hotel room in the middle of Assignan, France. It seems like a lifetime ago (5 whole years!) and I love looking back on that time.

While we were there I wrote up this gorgeous mango chicken stir fry filled with a rainbow of vegetables and incredible sauce. The seasonal mango brightens and sweetened the stir-fry and the sauce gives it a creamy umami flavor that you won’t forget anytime soon.

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If you’re looking for a read from our past travels, here’s a fun excerpt before you get cooking:

“Truth be told, our bellies are feeling full and happy. We just had a meal that might have just been our favorite and a little untraditional in French culture and from an Ugarian chef who has a small restaurant in the village square.

Here’s what’s on our plates: pork belly, lamb and a delicious herb-marinated steak with a wide array of beautiful, perfectly roasted vegetables including mushrooms, roasted sweet potato, beets, red onion, fingerling potatoes and garlic. Served with rose, of course!

What I’ve noticed about the French is that they take their time throughout the day to truly enjoy life and the simple pleasures, which includes a lunch and daily rest from 12-2pm, where after they return back to work feeling a bit more rejuvenated and refreshed.

And perhaps they need it, because from what I’ve observed most of the French take wine with lunch (which puts me into a deep coma ha!).”

mango chicken stir fry with veggies in a skillet

Ingredients in this mango chicken stir fry

Juicy chicken and mango simmer in a sweet and spicy sauce with tender vegetables to give you a stir fry that’s truly packing the flavor. Here’s everything you’ll need to make it:

  • Chicken: you’ll dice up boneless skinless chicken breast to cook right in the skillet with a little coconut oil, salt & pepper.
  • Produce: we’re adding garlic, red onion, red bell pepper, mango, and snap peas or snow peas.
  • For the sauce: the stir fry sauce is sweet, savory, and a little spicy made with soy sauce, cashew butter, garlic, fresh ginger, honey, red pepper flakes, arrowroot starch (or cornstarch), and water to thin it out.
  • To garnish: I like to add cashews and cilantro to round out the dish.

mango chicken stir fry in a skillet

Customize this stir fry

You can easily make this stir fry your own with your fav produce and protein. Here are some ideas:

  • For the veggies: feel free to use whatever vegetables you have on hand like broccoli, mushrooms, and even pineapple for the mango.
  • Choose your protein: feel free to cook up ground chicken or turkey instead of dicing chicken breast, or swap the chicken for tofu or chickpeas to make the dish vegetarian.
  • For the nut butter: if you’re looking for more umami flavor in the sauce, try adding peanut butter in place of the cashew butter.

mango chicken stir fry with rice in a glass meal prep container

Learn how to cut a mango properly

Before you cook up this delicious stir fry, check out these tips and tricks for cutting a mango safely and properly! It will help you whip this up in no time.

Our fav ways to serve this mango stir fry

This wonderful mango chicken stir fry is delicious on its own, but I love serving it with:

mango chicken stir fry in a skillet pan

Store it for later

Store any leftover stir fry in an airtight container for up to 3-4 days. Simply reheat in a microwave safe dish.

More easy one pan meals to try

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If you try this mango chicken stir fry recipe, be sure to rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #ambitiouskitchen on Instagram so I can see your beautiful creations. xo!

Mango Chicken Stir Fry

5 from 18 votes
Leave A Review Print Recipe
mango chicken stir fry in a skillet pan
Course Dairy Free, Dinner, Gluten Free, Grain Free, One Pan
Cuisine American, Asian
Keyword mango chicken stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 4

Flavorful mango chicken stir fry made in one pan with plenty of bright veggies. This easy stir fry is protein-packed and perfect for meal prep! Serve with quinoa, brown rice or cauliflower rice for a full meal.

Ingredients

  • 1 tablespoon coconut oil or olive oil, divided
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 1 clove garlic
  • 1 red onion, diced
  • 8 ounce snap or snow peas (or sub chopped broccoli)
  • 1 red bell pepper, sliced
  • 1 large ripe mango, diced
  • Optional: Cashews and Cilantro, to garnish
  • For the sauce:
  • 2 tablespoons gluten free soy sauce or coconut aminos
  • 2 tablespoon cashew butter (or peanut butter)
  • 2 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1 teaspoon honey
  • 1 tablespoon warm water, to thin
  • 1 teaspoon red pepper flakes
  • ½ teaspoon tapioca flour, arrowroot flour or cornstarch

Instructions

  1. First prepare your stir fry sauce: In a medium bowl, whisk together the soy sauce, cashew butter, garlic, ginger, honey, warm water, red pepper flakes and tapioca flour. Set aside.
  2. Now you’re ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.
  3. Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then chopped red onion, snap peas and red bell pepper. Stir-fry for 5 minutes or until onions cook down and bell pepper becomes a little tender. Reduce heat to low, add in chicken, mango and your sauce, gently stirring to coat veggies and cook for another few minutes.
  4. Serves 4; I love serving this meal with brown rice or quinoa for a full meal.

Recipe Notes

If you don’t want to use cashew butter, you can sub for peanut butter or almond butter. We love the creaminess the cashew butter gives the stir fry though!

See the full post for tips, tricks, and ways to customize this stir fry.

Nutrition

Servings: 4 servings
Serving size: 1 serving
Calories: 236kcal
Fat: 6.5g
Saturated fat: 0.9g
Carbohydrates: 19.6g
Fiber: 3g
Sugar: 10.7g
Protein: 26.6g

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