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Chili mango chicken stir fry


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  • 3/4 lb boneless, skinless chicken breast cut into bite sized strips
  • 2 t white wine, divided
  • 2 tsp soy sauce
  • 2 tsp corn starch, divided
  • 1 tsp salt, divided
  • 1/3 c chicken broth
  • 1 t sriracha
  • 1 t peanut oil, divided
  • 3 slices ginger peeled and smashed ( size of a quarter each)
  • 3 c thinly sliced bell peppers, red and green
  • 1 large firm mango cut into 1/2" pieces



Step 1

1) in md bowl combine chicken, 1t wine, soy sauce, 1 1/2 tsp corn starch and 1/2 tsp salt until corn starch is no longer visible; set aside

2) in small bowl combine broth, sriracha, remaining t wine and 1/2 tsp corn starch; set aside

3) heat 12" skillet over high heat til a drop of water evaporates within 1-2 seconds of contact. swirl in oil. add ginger and stir fry 10 seconds til fragrant

4) push ginger to the side. add chicken and spread evenly. cooked undisturbed for 1 minute letting chicken begin to sear. stir fry 1 minute til chicken is no longer pink but not cooked through. add peppers and remaining 1/2 tsp salt

5) rester broth mix and swirl into skillet. stir fry 1 -2 minutes or til chicken is cooked through and peppers are tender crisp.. remove from heat; add mango and stir til combined


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