Mango Chicken Stir Fry Filipino Style
A quick and colorful Filipino stir fry featuring juicy chicken, sweet mango, and savory sauce, perfect for a comforting dinner any night of the week.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs Thighs stay juicy; can substitute with chicken breast.
- 2 medium ripe mango Sweet and fragrant; if using frozen, thaw first.
- 3 cloves garlic Minced.
- 1 medium onion Sliced.
- 1/4 cup soy sauce
- 1 tablespoon calamansi juice or lemon juice Calamansi gives a more authentic flavor.
- 1 tablespoon oyster sauce Optional, for added richness.
- 1 cup bell peppers Red and green for color.
- 1 cup carrots or snap peas Optional for extra vegetable content.
- 1 tablespoon cornstarch For coating chicken.
- 2 tablespoons neutral oil Canola, vegetable, or avocado oil.
Instructions
Preparation
- Slice the chicken into bite-sized pieces and light season with salt and toss with cornstarch.
- Minced the garlic and sliced the onion and bell peppers.
- Prepare the ripe mango by dicing it into pieces.
Cooking
- Heat a pan over high heat and add oil.
- Add chicken in batches to avoid overcrowding and cook until browned.
- Add garlic and onion, sauté until fragrant.
- Include bell peppers and any quick-cooking veggies, continue to stir fry.
- Pour in the soy sauce, calamansi juice, and optional oyster sauce, mix well.
- Add half of the mango and let it melt slightly into the sauce.
- Add remaining mango pieces just before serving for freshness.
Notes
Serve with hot steamed rice or garlic rice. For extra spice, add chili. To make ahead, store separately and mix in fresh mango upon reheating.