Chicken and Mango Stir Fry

The fresh mangos in the store looked irresistible! They were large and colorful and just soft enough to the touch. I bought two, anticipating to enjoy one for lunch as soon as I finished my errands.

I gobbled it up that afternoon, and wondered if I should eat the second one too? Self-control, I told myself. Okay, so what to do with the other one. Should I make a mango icee? Or enjoy it in a tropical fruit salad? After a quick browse on Pinterest, I knew exactly what to do with it: add it to stir fry!

I make stir fry often with whatever vegetables I have in my refrigerator. This week was no exception. I had an abundance of green bell peppers and carrots, so that’s what I used. Plus a chicken breast that needed to be eaten. Add my favorite stir fry sauce…I couldn’t wait to taste this dish!

I cooked my stir fry like normal, beginning with onions and garlic, then the steamed veggies. I added the chicken and diced mango as well. But I had a brilliant idea as I was dicing my mango. I could squeeze the juice from the mango’s core into my sauce. Oh, that was a fantastic idea because the tropical juice added such a rich depth of flavor to the sauce!

At the table, I challenged my husband to name the “secret ingredient.” He guessed it right away, and parere it paired perfectly with stir fry!

Chicken and Mango Stir Fry

an image of chicken and mango stir fry

A tropical spin on traditional stir fry. You will love the peanut butter and soy sauce mixed with fresh mango!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 red onion, diced
  • 2 cloves garlic, diced
  • 2 chicken breasts, cooked and cubed
  • 1 mango, diced
  • 2 bell peppers (any color), diced
  • 2-4 carrots, peeled and diced
  • Optional: broccoli, carrots, or green beans
  • For the sauce:
  • 1 Tbsp peanut butter
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp worcestershire or teriyaki sauce
  • ¼ tsp red pepper flakes
  • The juice from the mango (squeezed from the core after you’ve cut off the sides)


    1. Cook the onions over medium heat until translucent in 1-2 Tbsp oil (any kind), about 5 minutes.
    2. Add the garlic and cook another 2 minutes.
    3. Steam the carrots, bell peppers, and other vegetables until cooked.
    4. Add in the steamed vegetables, chicken, and diced mango.
    5. Whisk together the sauce.
    6. Pour the sauce into the skillet, stir, and simmer for 10-20 minutes. 
    7. Serve over rice or quinoa.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 460mgCarbohydrates: 42gFiber: 5gSugar: 33gProtein: 19g

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