Asian Mango Chicken

recipe image of top down mise en place photograph showing fresh ingredients for asian mango chicken arranged on a white marble kitchen counter in clear glass bowls with rustic brown wooden kitchen sets under soft diffuse daylight including fresh sliced mango diced chicken breast cooked rice soy sauce grated ginger minced garlic sliced bell peppers broccoli florets sliced carrots cashews creamy coconut milk and fresh lime juice realistic photography style

C. Motter Cindy

A vibrant and comforting stir-fry featuring tender chicken, sweet mango, crisp red bell peppers, and a glossy, balanced sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1.5 pounds Chicken boneless, skinless, cut into 1-inch cubes
2 large Ripe Mangoes peeled and diced
1 large Red Bell Pepper seeded and chopped
1 cup Broccoli Florets lightly steamed or stir-fried
3 cloves Garlic minced
1 tablespoon Ginger freshly grated
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Lime Juice freshly squeezed
1-2 tablespoons Honey
1 tablespoon Avocado Oil
1 teaspoon Sesame Oil toasted
1 tablespoon Cornstarch dissolved in 2 tablespoons of water
2 stalks Green Onions sliced thinly
1/2 cup Cashews toasted
1 tablespoon Sesame Seeds toasted

Equipment

Large skillet,
food processor

Method

Prepare the Sauce Base

Sear the Chicken

Sauté Aromatics and Vegetables

Blend and Simmer the Mango Sauce

Combine Chicken and Whole Mango Pieces

Finish with Sesame and Garnish

Notes

This recipe is perfect for busy weeknights and can be easily adapted for various dietary needs. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.