Description
A fast and flavor-packed dish that combines tender chicken with sweet mango and vibrant vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 ripe mango, peeled, pitted, and diced
- 1 red bell pepper, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Salt and pepper to taste
- A handful of fresh cilantro leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Add red bell pepper and stir-fry for 2-3 minutes until vibrant and tender-crisp.
- Reduce heat and add diced mango. Stir gently to mix.
- Mix soy sauce, honey, rice vinegar, and sesame oil in a bowl. Pour into skillet and combine.
- Return chicken to the skillet and mix to coat evenly with the sauce.
- Add cornstarch slurry and stir until sauce thickens.
- Taste and adjust seasoning if needed.
- Remove from heat, garnish with cilantro, and serve over jasmine rice.
Notes
For a lighter version, substitute soy sauce with tamari for gluten-free options. Use less honey to adjust sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg