I’m so excited to share this Mango Chicken Stir Fry Recipe with you! It’s one of those dishes that feels fresh and vibrant thanks to the juicy mango, but also comforting and satisfying because of the tender chicken and crisp veggies. I love making this recipe on busy weeknights since it comes together fast—and the tropical touch always brightens the whole meal.

What makes this Mango Chicken Stir Fry Recipe really special, in my opinion, is that wonderful balance between sweet, savory, and just a hint of spice. It’s a refreshing twist on your usual stir fry that anyone who enjoys bright flavors will appreciate. Plus, it’s versatile enough to work as a casual lunch, an easy dinner, or even a dish to impress guests without tons of fuss.

Ingredients You’ll Need

Each ingredient here plays a key role to make this Mango Chicken Stir Fry Recipe come alive, giving you layers of flavor and texture. When you shop, look for a ripe mango that’s fragrant and slightly soft to the touch—that’s where the magic starts!

Coconut oil or olive oil: Coconut oil adds a subtle tropical note, but olive oil works well if you prefer something neutral.
Boneless skinless chicken breast: Dice it into bite-sized pieces so it cooks evenly and quickly.
Garlic: Fresh garlic is essential—don’t substitute with powder here for the best flavor.
Red onion: Adds sweetness and crunch; dice it finely for even cooking.
Snap or snow peas (or broccoli): I like to mix it up depending on what’s fresh—both add a nice crunch.
Red bell pepper: Provides vibrant color and natural sweetness.
Large ripe mango: The star of the dish! Look for a mango that yields slightly when pressed.
Cashews and cilantro (optional): These bring a delightful crunch and freshness when sprinkled on at the end.
Gluten-free soy sauce or coconut aminos: Coconut aminos are great if you want this stir fry gluten-free or less salty.
Cashew butter (or peanut butter): I love the creaminess this adds to the sauce—it’s the secret ingredient.
Minced garlic: For that punch in the sauce.
Freshly grated ginger: Brightens everything up with a gentle heat.
Honey: Just the right touch of sweetness to balance the savory.
Warm water: To thin out the sauce so it coats perfectly.
Red pepper flakes: Adds a subtle kick. You can reduce or skip depending on your spice tolerance.
Tapioca flour, arrowroot flour, or cornstarch: Helps thicken the sauce for that luscious sticky texture.

Variations

I’ve played around with this Mango Chicken Stir Fry Recipe quite a bit, and it’s fun to tweak depending on what you like or what’s in season. Don’t hesitate to personalize it—they’re all winners!

Variation: Swap the chicken for shrimp or tofu to mix up the protein. I once made this with shrimp and the sweetness paired beautifully with the mango and sauce.
Variation: Add chopped fresh basil or mint for an extra herbal note—this really elevates the dish for summer dinners.
Variation: Use kale or baby spinach instead of snap peas or broccoli if you want a leafy green boost.
Variation: For a nuttier spin, try sprinkling toasted sesame seeds instead of cashews, especially if you’re serving it to someone allergic to tree nuts.

How to Make Mango Chicken Stir Fry Recipe

Step 1: Prep All Your Ingredients

Before you start cooking, get everything chopped and ready. Dice the chicken, mince the garlic, slice the onions and bell peppers, and dice your mango. Having your sauce ingredients measured and mixed in a small bowl will also save time and stress once you’re at the stove. Trust me, this mise en place makes the whole process smoother and keeps the stir fry speedy.

Step 2: Cook the Chicken Until Just Done

Heat half the oil in a large pan or wok over medium-high heat. Add the diced chicken and a clove of crushed garlic, cooking until the chicken is lightly browned and cooked through (about 5-7 minutes). Be careful not to overcrowd the pan—stir fry works best with some space so everything cooks evenly and browns nicely. Remove the chicken to a plate once done.

Step 3: Stir Fry the Veggies

In the same pan, add the remaining oil, then toss in your diced red onion, snap peas, and red bell pepper. Stir frequently for about 3-4 minutes until veggies are tender-crisp. The goal here is to keep them vibrant and crunchy—overcooked veggies lose that fresh, bright texture that really makes this Mango Chicken Stir Fry Recipe pop.

Step 4: Bring It All Together with Sauce and Mango

Return the chicken to the pan and pour in your prepared sauce. Stir everything to coat evenly and cook for another minute or so. Add the diced mango last, gently folding it in just enough to warm it up but not so much that it becomes mushy. The mango’s sweet juiciness pairs beautifully with the savory sauce and crisp veggies—this is the moment everything comes together!

How to Serve Mango Chicken Stir Fry Recipe

The image shows a white oval plate in the center with raw, small, pale pink pieces of fish meat that look fresh and shiny. Surrounding it are several small white bowls with different ingredients: at the top left, bright yellow mango cubes cut into a grid pattern; next to it, pale beige creamy sauce with a thick texture; below that, fresh green cilantro leaves with visible stems; on the right side, finely chopped purple onions; at bottom right, whole, light beige cashew nuts; below the fish, small red chili flakes; next to the chili flakes, white coarse salt; above the salt, thin slices of bright red bell pepper; and to the left of the bell pepper, a small bowl of clear light yellow oil. All items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this Mango Chicken Stir Fry Recipe with a handful of toasted cashews and fresh cilantro leaves. The cashews add a lovely crunch, and the cilantro brings a bright, herbaceous note that balances the rich sauce perfectly. If you’re not a cilantro fan, fresh basil or mint works great too!

Side Dishes

For sides, I like to keep it simple with steamed jasmine or basmati rice—it soaks up all the delicious sauce. Occasionally, I serve it over cauliflower rice for a lower-carb option. A fresh cucumber salad or some quick pickled veggies on the side also bring a nice cooling crunch that pairs wonderfully with the stir fry.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this Mango Chicken Stir Fry Recipe in edible lettuce cups. It’s an easy way to turn it into finger food and adds a lovely refreshing crunch. Another idea is to plate it in a colorful bowl with a sprinkle of pomegranate seeds for a pop of color and a hint of tartness that balances the sweetness beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftover Mango Chicken Stir Fry Recipe in an airtight container in the fridge—it keeps well for up to 3 days. Just be aware that the mango’s texture softens a bit overnight, so I recommend adding any fresh garnishes like cilantro or cashews just before serving the leftovers to keep things fresh.

Freezing

I usually avoid freezing this stir fry since mango doesn’t freeze well and can become mushy when thawed. However, if you want to prep ahead, you could freeze the cooked chicken and vegetables without mango, then add fresh mango when reheating for best results.

Reheating

When reheating leftovers, I prefer to warm them gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. This method helps retain the texture better than the microwave. Finish with fresh mango and garnishes after heating to keep that brightness intact.

FAQs

Can I use frozen mango for this Mango Chicken Stir Fry Recipe?

While fresh mango gives the best texture and flavor, you can use frozen mango in a pinch. Just thaw it fully and drain any excess liquid before adding it to the stir fry towards the end, so you don’t water down the sauce.
What can I substitute for cashew butter in the sauce?

Peanut butter is an easy swap and gives a similar creamy texture. If you have a nut allergy, sunflower seed butter can also work well—just check the flavor to make sure it balances with the mango and soy sauce.
How spicy is this Mango Chicken Stir Fry Recipe?

The red pepper flakes add just a mild kick, but you can adjust the amount to suit your taste. If you want it milder, reduce or omit the flakes entirely—this recipe shines even without much heat!
Can I make this recipe gluten-free?

Absolutely! Just use gluten-free soy sauce or substitute with coconut aminos to keep the dish gluten-free and full of umami flavor.

Final Thoughts

I genuinely love how this Mango Chicken Stir Fry Recipe manages to be bright, healthy, and comforting all at once. It’s the kind of meal I’ll happily make over and over when I’m craving something fresh but easy. I hope you’ll enjoy making and sharing it as much as I have—it’s always a crowd-pleaser and feels special without any extra effort. Give it a try next time you want your dinner to bring a little sunshine to the table!

Mango Chicken Stir Fry Recipe