Spicy Mango Chicken Stir-Fry with Cashews

Why You'll Love This Spicy Mango Chicken Stir-Fry

This Spicy Mango Chicken stir-fry is a game-changer for your dinner rotation! The star of this dish is the magical sweet-heat combination – tender chicken pieces coated in a glossy sauce where sweet mango meets spicy chili, creating a flavor explosion with every bite.

Making this at home saves you significant money compared to takeout – a similar dish at restaurants easily costs $15-20 per serving, while the homemade version comes in under $5 per portion. Plus, you control the ingredients, adjusting the spice level to your preference.

The colorful melody of bright mango chunks, vibrant bell peppers, and green onions not only creates a feast for the eyes but delivers incredible texture and flavor. The buttery cashews add a satisfying crunch that elevates this dish to restaurant quality. Why not treat yourself to this tropical-inspired delight tonight?

How to Make Spicy Mango Chicken Stir-Fry

Quick Overview

This Spicy Mango Chicken stir-fry comes together in a flash, requiring just one pan and minimal prep work. The entire meal is ready in under 30 minutes, making it perfect for those evenings when you want something impressive without spending hours in the kitchen.

Key Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 ripe mangoes, peeled and diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 Thai chili peppers, finely chopped (adjust to taste)
• 1/2 cup cashews, toasted
• 4 green onions, sliced
• 3 tablespoons vegetable oil

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons sriracha sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Step-by-Step Instructions

1. Combine all sauce ingredients in a small bowl, whisking until the cornstarch is completely dissolved. Set aside.
2. Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add chicken pieces and cook for 4-5 minutes until browned and nearly cooked through. Remove from the pan and set aside.
3. Add remaining tablespoon of oil to the same pan. Add garlic, ginger, and Thai chilies, stirring constantly for 30 seconds until fragrant.
4. Add bell peppers to the pan and stir-fry for 2-3 minutes until they begin to soften but still maintain some crispness.
5. Return the chicken to the pan along with the diced mango. Pour the sauce mixture over everything and stir continuously as it thickens, about 1-2 minutes.
6. Once the sauce is glossy and coating everything nicely, remove from heat and stir in the cashews and green onions.
7. Serve immediately over steamed rice or noodles for a complete meal.

What to Serve Spicy Mango Chicken With

This versatile Spicy Mango Chicken stir-fry pairs beautifully with several sides. Jasmine or coconut rice makes an excellent base to soak up the flavorful sauce. For a lower-carb option, try cauliflower rice or zucchini noodles. Add a refreshing cucumber salad with rice vinegar dressing on the side to balance the heat. For drinks, a cold Thai iced tea or a light lager beer complements the spicy-sweet flavors perfectly.

Top Tips for Perfecting Spicy Mango Chicken

1. Mango selection is crucial – choose mangoes that are ripe but still firm. They should yield slightly to gentle pressure and smell sweet near the stem.
2. To achieve the perfect texture, don't overcrowd your pan. Cook in batches if necessary to ensure your chicken browns rather than steams.
3. Customize the heat level by adjusting the amount of chili peppers. For milder versions, remove the seeds and membranes before chopping, or substitute with a dash of red pepper flakes.
4. No mangoes? Try pineapple or peaches as delicious alternatives that maintain the sweet-spicy balance.
5. Toast your cashews in a dry pan for 3-4 minutes before adding them to enhance their flavor and crunchiness.

Storing and Reheating Tips

This Spicy Mango Chicken stir-fry stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and meld together overnight, making leftovers sometimes even better than the original meal!

For reheating, the stovetop method works best – add a splash of water or chicken broth to prevent drying, and warm over medium heat for 3-4 minutes until heated through. Microwave reheating works in a pinch (1-2 minutes on medium power), but may slightly soften the texture of the vegetables and cashews.

Not recommended for freezing, as the mango texture significantly changes upon thawing.

Conclusion

This Spicy Mango Chicken stir-fry combines tropical sweetness with a spicy kick for an unforgettable dinner experience. Ready in minutes and packed with protein, fresh produce, and crunchy cashews, it's the perfect solution for busy weeknights when you want something extraordinary. Give this flavor-packed recipe a try tonight and bring a taste of culinary adventure to your dinner table!

FAQs

Can I make this recipe less spicy?

Absolutely! The heat level is entirely customizable. For a milder version, omit the Thai chilies completely and reduce or eliminate the sriracha in the sauce. You'll still get all the wonderful sweet mango flavor without the heat.

What's the best type of mango to use for this recipe?

Ataulfo (also called champagne or honey) mangoes work beautifully with their sweet flavor and lower fiber content. However, Tommy Atkins (the common red-green variety) works well too. The most important factor is ripeness – choose mangoes that are fragrant and yield slightly to pressure.

Can I make this with other proteins instead of chicken?

Definitely! This versatile sauce and mango combination works wonderfully with shrimp (cook for just 2-3 minutes), tofu (press and marinate beforehand), or thinly sliced beef (like flank steak). Adjust cooking times accordingly for your protein of choice.