If your weeknights are a frantic mess like mine used to be, you need a recipe that shows up, does the job beautifully, and cleans up fast. Seriously, stop stressing about dinner! This Simple Mango Chicken stir-fry is truly the quickest, most delicious way I know to get restaurant-quality flavor on the table in under 30 minutes. You get this amazing sweet and savory kick from the fresh mango and light sauce. Trust me, once you make this Mango Chicken, it’s going straight into your regular rotation!
Why This Simple Mango Chicken Recipe Works So Well
What I love most about this dish is how little effort it takes to get that huge payoff. It’s perfect for when you want something interesting but only have about half an hour to cook. You’ll find yourself looking forward to making it!
- It’s lightning fast! Total time is only 30 minutes, start to finish.
- The flavor hits that perfect sweet spot—savory chicken with the bright, tropical sweetness of the mango.
- It’s so simple; even if you’re new to stir-frying, you absolutely cannot mess this up. If you need another awesome quick saucy option, check out my sweet and sour chicken too!
Ingredients Needed for Perfect Mango Chicken
The best part about this easy chicken recipe is that it uses simple, common ingredients. You don’t need specialty pantry items knocking around for weeks. Just grab these things, and you’re ready to go. Remember, the fresher the mango, the better the result!
Here’s what you’ll need to grab from the store:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced
- 1 tablespoon soy sauce (I prefer low sodium, just so the flavor doesn’t take over!)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
See? That’s it! No complicated marinades, just pure, straightforward flavor ready to cook in minutes.
Step-by-Step Instructions for Making Mango Chicken
We are so close to dinner! The beauty of this whole process is that it flies by. You only need about 15 minutes of active cooking time to put this amazing dish together. That’s why I love it for busy nights. Just make sure your cutting board is ready, because once you start heating that wok, things move fast! If you need more ideas for fast noodle pairing, check out my flavorful stir-fry noodles—they pair perfectly.
Preparing the Chicken Coating
This first step is absolutely key for texture. Don’t skip it! In a bowl, you need to toss your chicken pieces right away with the soy sauce and that tablespoon of cornstarch. That cornstarch does a lot of heavy lifting—it protects the chicken from drying out in the hot wok and helps thicken our sauce later on. Make sure every little chunk is coated nicely before you head to the stove.
Building the Sauce Base
Now we start layering the flavor. Heat your vegetable oil in that big skillet or your wok over medium-high heat. Toss in the coated chicken and cook it until it’s nice and browned and definitely cooked through. You’ll want to pull that chicken out and set it aside momentarily so it doesn’t overcook while you build the sauce.
Next, drop in your minced garlic and grated ginger. They only need about 30 seconds—just until you can really smell them waking up! Meanwhile, in a separate small bowl, quickly whisk together your chicken broth and brown sugar until that sugar dissolves. Pour that sweet and savory mixture into the hot pan. Let it come to a gentle simmer, and then return your cooked chicken to coat everything up!
The very last thing you do is add your diced mango. And here’s the big warning: only cook it for one or two minutes until the sauce gets a little thicker. We want warm mango that still holds its shape, not mango soup! Taste it, adjust with a little salt and pepper if needed, and serve it immediately while it’s sizzling!
Expert Tips for Next-Level Mango Chicken
Even though this Mango Chicken recipe is super easy, there are a couple of insider tricks that take it from “good” to “I need to make this every week!” These little tweaks are based on my own messy kitchen experiments, so trust me on these points.
First off, selection matters when it comes to your fruit. You want a mango that is ripe enough to smell sweet, but still feels quite firm when you gently press it. If it’s too soft—like you’d want for a smoothie—it’s just going to dissolve immediately into mush when it hits the heat. We want tender chunks, not sweet sauce sludge!
Speaking of sauce, sometimes the thickening power is a bit unpredictable depending on the broth you use. If you add your chicken back in and the sauce still looks thin and watery instead of glossy, don’t panic! Just mix one teaspoon of cornstarch into two teaspoons of cold water—this is called a slurry. Whisk it into your simmering sauce until it thickens up just right. It’s my personal fix for sauce consistency issues.
Also, if you like a little kick to balance out all that tropical sweetness, this is the time to bring the heat. Right when you add your garlic and ginger for that quick sauté, toss in just a pinch of red pepper flakes. It wakes everything up beautifully! It’s fantastic, and if you’re looking for another savory side to sop up any extra sauce, my savory chicken fried rice recipe is a fantastic companion to this dish.
Ingredient Notes and Substitutions for Your Mango Chicken
Since mango is the star here, finding the right fruit is most important. If you can’t find a wonderfully ripe but firm mango, frozen chunks work in a pinch, but you have to thaw them first and gently pat them dry before adding them in at the end. Don’t let them sit in water; we want to avoid dulling that great tropical flavor.
When it comes to the protein, this recipe is incredibly versatile. If you’re avoiding chicken, I’ve had terrific luck swapping it out for an equal amount of peeled shrimp or even firm tofu cut into cubes—just press the tofu well first! If you use tofu, you might want to cook it a little longer in the hot oil to get a good sear before you set it aside.
A quick word on soy sauce: I always recommend using low-sodium versions. The brown sugar and the mango bring a natural sweetness, so keeping the salt down here lets those fruit notes really shine through. It makes for a much cleaner-tasting Asian-inspired dish overall. If you’re looking for another light meal that doesn’t weigh you down, my chicken and avocado salad is my go-to!
Serving Suggestions for This Mango Chicken Dish
So, you’ve got this perfectly glossy, sweet, and savory bowl of Mango Chicken—what do you serve it with? That’s almost as important as the cooking itself! The most classic and easiest route—and the one mentioned in my simple notes above—is undeniably rice. I usually steam up a big batch of fluffy white rice because it soaks up every last drop of that delicious sauce. If you’re looking for something a little heartier, brown rice works great too!
But sometimes I want a little green on the plate to keep things balanced. Because this dish is so bright and slightly sweet, you want a side that is simple and maybe a tiny bit earthy to cut through the fruitiness. Steamed broccoli is a winner every time for me—just steam it until it’s tender-crisp, and maybe toss it with a tiny drizzle of sesame oil.
If I’m making this on a weekend when I have an extra five minutes, I’ll whip up a very simple, lightly dressed side salad. Think mixed greens, maybe a few slivered almonds, and an incredibly light vinaigrette. You don’t want anything too strong here, just something fresh that offers a nice, cool crunch against the warm chicken. Now, I know this sounds totally unusual for an Asian-inspired dish, but if you are leaning into that sweet side of things, my ultimate homemade cornbread can actually be surprisingly amazing for scooping up the extra sauce. Don’t knock it ’til you try it!
Storage and Reheating Instructions for Leftover Mango Chicken
This sweet and savory chicken actually holds up surprisingly well as leftovers, which is great for lunch the next day! You need to move it to an airtight container within two hours of cooking. It’s perfectly good in the fridge for about three days max.
When you reheat it, please, please use low heat! If you blast it in the microwave, that cornstarch coating will turn gummy, and the mango will get totally mushy. I always prefer reheating leftovers in a small skillet over medium-low heat. Just add a tiny splash of water or broth, let it warm through gently for a few minutes, and it comes right back to life without wrecking the texture!
Frequently Asked Questions About Mango Chicken
Is this really an easy chicken recipe for a weeknight?
Absolutely! That’s the whole point. The prep time is only about 15 minutes because you just chop the mango and dice the chicken, and the actual cooking time is also just 15 minutes on the stove. You can have this beautiful Mango Chicken ready from fridge to plate faster than ordering takeout, making it a lifesaver on chaos weeknights.
How can I make this sweet and savory chicken spicier if I want more heat?
That’s a great idea if you like a little burn! I mentioned using a pinch of red pepper flakes when you sauté the garlic and ginger, but if you really want to amp up the heat, you can easily substitute some of your soy sauce for sriracha or use a teaspoon of chili garlic paste mixed right into your sauce base. Keep tasting as you go, though!
Can I use frozen mango chunks instead of fresh? I can’t find any good ripe ones.
You totally can use frozen, but you have to treat them gently! Thaw them completely first, and then you need to gently pat them dry with paper towels. This step is crucial because excess water from the thawing process will thin out your sauce way too much. You add them right at the very end, just to warm them through, just like you would with fresh mango chunks.
What if I need a non-chicken protein swap?
This sauce is so versatile! Because the cornstarch coating works so well, shrimp is a phenomenal swap—just reduce the cooking time significantly since shrimp cooks in only 2-3 minutes total. Firm tofu is also a vegetarian dream in this recipe, provided you press out most of the water beforehand. For another spicy option that’s slightly different, you should check out my sweet chili chicken stir-fry!
Estimated Nutritional Information for Mango Chicken
You’re going to be happy to see these numbers! I always look at the nutrition breakdown just to make sure I’m not overloading on one component, and this Mango Chicken recipe is actually pretty well-balanced for a delicious dinner that isn’t weighing you down.
Remember, these figures are just estimates based on the amounts listed in the recipe. If you use a lot more oil, or if your chicken breast was slightly bigger, the numbers will shift, so take these as a great general guideline!
- Serving Size: 1 serving
- Calories: 350
- Fat: 8 grams
- Saturated Fat: 1.5 grams
- Protein: 42 grams
- Carbohydrates: 25 grams
- Sugar: 18 grams
- Fiber: 2 grams
- Cholesterol: 110 mg
It’s great to see that high protein count providing the fuel you need! It’s a fantastic alternative to heavier, fried dishes. I try to keep the sodium in check by using low-sodium soy sauce, but brands vary, so be mindful of that if you are tracking sodium intake closely.
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Simple Mango Chicken Stir-fry
- Total Time: 30 min
- Yield: 3 servings 1x
- Diet: Low Fat
Description
A quick recipe for chicken cooked with fresh mango in a light sauce.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
Instructions
- In a bowl, toss the chicken pieces with soy sauce and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth and brown sugar. Pour this mixture into the skillet. Bring to a simmer.
- Return the cooked chicken to the skillet. Stir to coat.
- Add the diced mango and cook for 1-2 minutes until the sauce thickens slightly. Do not overcook the mango.
- Season with salt and pepper. Serve immediately.
Notes
- Serve this dish over steamed white or brown rice.
- For a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 42
- Cholesterol: 110
Keywords: mango chicken, chicken stir-fry, easy chicken recipe, sweet and savory chicken