20-Minute Mango Chicken Stir-fry

Ingredients

• 2 halveschicken breast, sliced into thin strips
• 2 smallmangoes, sliced into thick, large strips
• 1green pepper, sliced into thin strips
• 15 ml (1 tbsp)oil
• 2spring onions, thinly sliced
• 60 ml (4 tbsp)Thai sweet chilli sauce
• 15 ml (1 tbsp)fish sauce
• 15 ml (1 tbsp)fresh lime juice

Instructions

1. 1

   Mix the sauce

   Stir the Thai sweet chilli sauce, fish sauce and lime juice together in a small bowl until combined. Set aside.

2. 2

   Cook the chicken

   Heat the oil in a frying pan over a medium-high heat. Stir-fry the chicken, then add the green pepper and cook until both are cooked through and the pepper is crisp-tender. Pour in the sauce and stir to coat.

3. 3

   Add mango

   Add the mango and spring onions to the pan and toss everything together to coat. Serve hot with steamed rice.

What is mango chicken stir-fry?

Stir-frying cooks ingredients quickly in a hot pan, keeping them lively in texture and bringing them together with a sauce. This version uses Thai-inspired sweet chilli, fish sauce and lime for a balance of sweetness, savouriness and tang.

Mango is the fresh twist: it adds juicy sweetness alongside chicken and green pepper. The short cooking time helps the fruit keep its shape rather than turning into a sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 18g protein, 35g carbs, 7g fat.

The mango and sweet chilli sauce provide much of the carbohydrate, while the chicken supplies most of the protein. The oil contributes fat, and the fish sauce and chilli sauce are sources of sodium. Serve with a generous helping of vegetables alongside, or add extra vegetables to the pan, to balance the plate.

The sauce balance

Sweet chilli sauce: it provides sweetness and gentle heat, so the finished dish needs little extra seasoning.

Fish sauce and lime: fish sauce brings savoury depth, while lime juice gives the mixture a bright edge. Combine them before cooking so the sauce is ready to add at the right moment.

Cut for quick cooking

Chicken strips: slice them thinly and evenly so they cook quickly and at a similar rate. Keep the pieces manageable for stir-frying rather than cutting them into large chunks.

Green pepper: thin strips soften fast but can retain a little bite. The mango pieces are thicker, so they are less likely to break up when tossed.

Mind the pan

A medium-high heat helps the chicken cook promptly. Add it to the hot oiled pan and keep it moving as it cooks; if the pan is crowded, work in batches so the chicken fries rather than steams.

Add the sauce after the chicken and pepper have cooked. Stir it through briefly, then add the mango and spring onions so they only need a quick toss to warm and become coated.

Check doneness and texture

Chicken: the strips should be opaque all the way through, with no raw-looking centre. If the pieces are uneven in size, check the thickest ones before adding the final ingredients.

Pepper: aim for crisp-tender, with some softness but a little firmness left. Toss the mango gently so the large strips stay intact.

Serve it with

Steamed rice is the suggested accompaniment and soaks up the sweet-savoury sauce. Cook it while preparing the stir-fry if you want both components ready together.

Serve the stir-fry soon after cooking, while the chicken is hot and the mango still has its shape. A little extra lime at the table can brighten the flavours.

Recipe notes & tips

• Have all the ingredients sliced and the sauce mixed before heating the pan.
• Use a pan large enough to hold the chicken and pepper without packing them tightly.
• Cut the chicken into evenly sized strips to help it cook at the same pace.
• Add the mango near the end and toss gently to keep the slices whole.
• Taste the finished sauce before serving and add a squeeze of lime if you want a sharper finish.

Variations

• Add ginger: stir a little finely grated fresh ginger into the sauce for a warm, aromatic note.
• Change the pepper: use red or yellow pepper for a sweeter flavour and brighter colour.
• Add heat: include sliced fresh chilli if you prefer a hotter stir-fry.
• Use another protein: swap the chicken for thin strips of firm tofu and cook until golden before adding the vegetables.
• Finish with herbs: scatter over fresh coriander just before serving for a fragrant finish.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of stir-frying; cook it in batches if needed.
• Cutting uneven strips: smaller pieces may overcook before larger ones are done; keep the chicken pieces similar in size.
• Adding mango too early: it can soften and break apart; add it at the end and toss briefly.
• Leaving the sauce until the last moment: it is easy to overcook the chicken while preparing it; mix the sauce before heating the pan.
• Overcooking the pepper: it loses its crisp-tender texture; add it after the chicken has started cooking and check it as you stir.

How to store

Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat in a frying pan over a medium heat until piping hot, stirring gently; the mango will be softer after storage.

Frequently asked questions