Mango Chicken Stir Fry
Serves
4
Total Time
23 minutes
Prep Time
10 minutes
Cook Time
13 minutes
About
Sweet, savory, and a little spicy — this chicken and mango stir fry is a tropical take on a weeknight staple. Tender strips of chicken are cooked with crisp vegetables, juicy mango, and Kikkoman® Stir Fry Sauce, No Preservatives Added to bring the perfect balance of heat and fruitiness. It’s a quick and flavorful way to enjoy Asian mango chicken with minimal effort — just serve over rice and dinner is done! Tips & Tricks- Swap in pineapple or peaches for mango if needed — both pair deliciously with chicken and mango recipes.
- Don’t overcook the mango! Add it in last to maintain its texture and sweetness.
- Want it spicy? Add a chopped red chili or drizzle of sriracha to the sauce.
- To save time, use pre-cut stir fry chicken strips and pre-sliced veggies.
Ingredients
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, cut into thin strips
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1 small red bell pepper, sliced
1 cup sugar snap peas, trimmed
1 ripe mango, peeled and diced
½ cup Kikkoman® Stir Fry Sauce, No Preservatives Added
For Serving
2 green onions, sliced
Cooked jasmine rice
Directions
- Heat a wok or large skillet over medium-high heat and add the vegetable oil.
- Add the chicken strips and cook until browned and cooked through, about 5–7 minutes.
- Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
- Add bell pepper and sugar snap peas. Stir fry for 3–4 minutes until the vegetables are crisp-tender.
- Add mango and pour in stir fry sauce. Stir to coat and cook for 2 minutes to heat the mango through.
- Remove from heat and garnish with sliced green onions.
- Serve hot over jasmine rice.
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