Description
A colorful and flavorful stir fry featuring tender chicken, fresh vegetables, and sweet ripe mango, perfect for busy weeknights.
Ingredients
- 1 pound skinless boneless chicken breasts or thighs (500 g)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- any neutral flavored oil (for frying)
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies (chopped)
- 1 large onion (cut into 1-inch cubes)
- 1 cup cubed bell peppers (1-inch cubes)
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- chopped spring onion greens (to garnish)
Instructions
- Heat the neutral flavored oil in a wok or large skillet over medium-high heat.
- Dredge the chicken pieces in the cornstarch and flour mixture until thoroughly coated.
- Add the chicken to the skillet and fry until golden brown, about 4-5 minutes. Remove the chicken, then set aside.
- Add the cooking oil, followed by the chopped garlic, and sauté until fragrant.
- Stir-fry the chopped green chilies and onion until the onion is translucent.
- Toss in the cubed bell peppers and stir-fry for another couple of minutes.
- Add the chicken back into the skillet and pour in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar.
- Mix the cornstarch with water to create a slurry, then add it to the skillet to thicken the sauce.
- Adjust salt and pepper to taste.
- Gently fold in the ripe mango cubes and serve topped with chopped spring onion greens.
Notes
Serve with steamed jasmine rice or noodles for a complete meal. Adjust spiciness according to preference.
