Easy Mango Chicken Stir-Fry

mango chicken stir-fry
(stu_spivack/Wikimedia Commons/CC BY-SA 2.0)
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
562 Calories
15g Fat
67g Carbs
43g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 562
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 102mg 34%
Sodium 1953mg 85%
Total Carbohydrate 67g 25%
Dietary Fiber 7g 27%
Total Sugars 53g
Protein 43g
Vitamin C 202mg 1,008%
Calcium 103mg 8%
Iron 3mg 18%
Potassium 1217mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This new, easier version of mango chicken is fun to make and so absolutely delicious, you'll want to serve it the next time you have guests. The key to this recipe is finding fully ripe mangoes—you will need at least two, preferably three. What makes it easier than the usual mango chicken is the lack of breading/deep-frying, which—thanks to the deliciousness of this recipe—is unnecessary. Instead, the chicken is stir-fried together with onion, and galangal or ginger, plus a little red pepper, and of course a lovely mango sauce which is easily whipped up in your blender or food processor. As a bonus, it also happens to be a low-fat, low-calorie dish, which you would never suspect judging from the incredible flavors that are sure to thrill and delight your palate. Enjoy!


  • 3 medium boneless, skinless chicken breasts, or 4 to 5 thighs, sliced into strips or bite-size chunks

  • 1 1/2 tablespoons soy sauce

  • 1 large ripe mango

  • 1 thumb-size piece galangal, or ginger, grated

  • 4 medium green onions

  • 1 small red pepper, cubed

  • 1 to 2 tablespoons sherry, or mirin

  • 2 tablespoons vegetable oil

  • 1/4 cup slivered almonds, optional

For the Mango Sauce:

  • 2 large mangoes, peeled

  • 2 cloves garlic

  • 1/2 to 3/4 teaspoon dried crushed chile flakes

  • 1 to 2 teaspoons finely chopped fresh coriander

  • 1 tablespoon freshly squeezed lime juice

  • 1 tablespoon rice, white, or cider vinegar

  • 3 tablespoons fish sauce

  • 1/2 to 1 tablespoon white sugar, or to taste

  • 1/2 teaspoon ground cumin

  • 1 pinch ground cloves

Steps to Make It

  1. Place all mango sauce ingredients in a food processor or blender and blitz to create a smooth mango sauce. It should taste sweet, sour, and spicy. If too sour, add a bit more sugar. If too sweet or too salty, add a squeeze more lime juice. Note that these flavors (including the saltiness) will taste much milder later when distributed among the other ingredients. Set aside.

  2. Place prepared chicken in a bowl and toss with soy sauce. Set aside to marinate. For the mango, scoop out the flesh of 1/2 to 1 mango, slicing it into bite-size cubes. Set aside. For the green onions, slice them up but keep the white separate from the green.

  3. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the galangal/ginger and white parts of the green onion. Stir-fry 1 minute to release the fragrance, then add the soy-marinated chicken. Stir-fry 2 to 3 minutes, or until chicken turns opaque on all sides. When wok/pan becomes dry, add the sherry/mirin to keep ingredients frying nicely.

  4. Add the red pepper, plus a little of the mango sauce (2 tablespoons at a time, whenever pan becomes dry). Keep stir-frying in this way until chicken is opaque inside when sliced in half (total of 3 minutes).

  5. Add remaining sauce and stir well. ​Bring the dish to a gentle simmer for 1 minute, then add the fresh mango cubes. Switch off heat (avoid boiling the sauce, or you will lose all of that fresh mango flavor).

  6. Taste-test the dish, adding more fish sauce for more flavor/saltiness, or more chile for more spice. If too salty or sweet for your taste, add another squeeze of lime juice. Top with the green tops of the spring onion plus a sprinkling of slivered almonds (if using), and serve with plenty of Thai jasmine rice.

  7. Enjoy!