Oriental Chicken and Mango Stir Fry Recipe
Fresh mangoes are in season, and there’s no better way to take advantage of this tropical delight than by creating a savory-sweet dish that combines tender chicken, the brightness of mango, and the perfect touch of ginger and scallions. This Oriental Chicken and Mango stir fry is a family-friendly dish bursting with flavor and easy to prepare. With a crispy chicken exterior and a rich, flavorful sauce, it makes for an ideal weeknight dinner or a special weekend meal. Serve it over a bed of fragrant jasmine rice for a delightful experience that will transport you straight to a tropical paradise.
Recipe Information
- Preparation Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Recipe Category: Chicken Breast
- Serving Size: 4 servings
- Calories: 1593.5 kcal per serving
- Rating: 5 stars (from 2 reviews)
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 1 cup |
| Baking Powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Water | 1 cup |
| Dark Soy Sauce | 1 tbsp |
| Sugar | 1 tbsp |
| Dry Sherry | 2 tbsp |
| Rice Wine | 1 tbsp |
| Cornstarch | 1 tbsp |
| White Vinegar | 1/4 tbsp |
| Boneless Skinless Chicken Breasts | 2 (about 8 oz each) |
| Scallions | 2, chopped |
| Fresh Ginger | 1-inch piece, sliced thin |
| Fresh Mango | 1 large, peeled, pitted, and sliced into cubes |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1593.5 kcal |
| Fat | 120.1 g |
| Saturated Fat | 20.6 g |
| Cholesterol | 133.5 mg |
| Sodium | 879.2 mg |
| Carbohydrates | 54.6 g |
| Fiber | 3.7 g |
| Sugar | 21.3 g |
| Protein | 58.9 g |
Instructions
For the Batter:
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Whisk them together until evenly mixed.
- Add Water: Gradually add the water to the dry ingredients, stirring continuously to avoid lumps. Keep mixing until a smooth batter forms.
- Whisk: Whisk the batter for about three minutes to ensure it is well combined and has a light, smooth consistency.
- Rest: Cover the bowl with a cloth or plastic wrap and allow the batter to sit for 30 minutes. This resting time ensures the batter thickens and achieves the right texture for frying.
For the Sauce:
- Combine the Sauce Ingredients: In a separate bowl, combine the dark soy sauce, sugar, dry sherry, rice wine, cornstarch, and white vinegar. Stir everything together thoroughly until the sugar and cornstarch dissolve completely. Set this mixture aside to be used later.
For Frying the Chicken:
- Heat the Oil: In a wok, heat 2 cups of oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of batter into the oil; if it sizzles and floats to the top, the oil is ready.
- Coat the Chicken: Dip the boneless, skinless chicken breasts (cut into bite-sized pieces) into the batter, making sure each piece is well-coated.
- Fry the Chicken: Carefully drop the battered chicken pieces into the hot oil, one piece at a time. Avoid overcrowding the pan to ensure each piece fries evenly.
- Golden Brown: Fry the chicken pieces until they turn a golden brown color and are crisp on the outside. This should take about 4-5 minutes per batch.
- Drain: Once golden brown, remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
For Stir Fry:
- Heat Oil in Wok: In a clean wok, heat 2 tablespoons of oil over medium heat.
- Stir Fry Ginger: Add the sliced ginger to the wok and stir-fry for about 2 minutes, until it becomes fragrant and slightly golden brown.
- Add the Sauce: Stir the sauce mixture you prepared earlier, and pour it into the wok with the ginger. Stir constantly until the sauce comes to a boil.
- Simmer: Once the sauce is boiling, reduce the heat and let it simmer for 3 minutes. This allows the sauce to thicken slightly and infuse the flavors.
- Add Chicken, Mango, and Scallions: Add the crispy chicken pieces, fresh mango cubes, and chopped scallions to the wok. Toss everything gently, ensuring the chicken and mango are coated with the sauce. Continue to cook for an additional 3 minutes, allowing the flavors to combine.
- Serve Immediately: Serve the dish immediately while it’s hot. If left standing for too long, the batter may soften, so it’s best enjoyed fresh.
Serving Suggestions:
For an authentic, flavorful experience, serve this Oriental Chicken and Mango stir fry over a bed of fragrant jasmine rice. To finish, garnish the dish with a sprinkling of toasted sesame seeds for a slight crunch and extra flavor.
Tips & Variations:
- Make it Spicy: If you like a bit of heat, consider adding a pinch of red pepper flakes or some finely chopped fresh chili peppers to the sauce.
- Vegetarian Option: Replace the chicken with tofu or tempeh for a vegetarian-friendly twist. Just make sure to fry the tofu until crispy for the best texture.
- Mango Variety: While ripe mangoes are perfect for this recipe, you can substitute with other tropical fruits like pineapple or papaya for a different twist.
This recipe is a perfect balance of sweet and savory, with the crispy chicken complementing the juicy mangoes. The ginger and soy-based sauce brings everything together in a delightful stir fry that will surely become a family favorite. Quick to prepare and bursting with tropical flavors, this Oriental Chicken and Mango stir fry is ideal for any meal of the day!
