This Peanut Mango Chicken Stir Fry is a simple dinner that stands out from the ordinary. A mango-infused peanut sauce plus large chunks of mango make this dish bright, juicy, and satisfying.
Let’s do a mango tango tonight, shall we?
Mangoes are my current obsession. Fresh, frozen, in smoothies or sorbets—I can’t get enough. This Peanut Mango Chicken Stir Fry is my new way of celebrating that perfect, juicy fruit. I add both cubed mango to the stir-fry and pureed mango to the sauce for double mango impact.
As a kid I used to wrinkle my nose when my mom ordered dishes with fruit served alongside chicken or salmon. Now I love those sweet-savory combinations—guess I’m becoming my mom (don’t tell her!).
Make this recipe even easier
This stir-fry is perfect for a quick weeknight meal. Use fresh or frozen broccoli and mango to save time. I sometimes swap red onion for green onions depending on what’s on hand. The peanut-mango sauce keeps well in the fridge and is great tossed on salads, slaws, or roasted vegetables.
Swap the chicken for tofu, tempeh, or extra vegetables to make this dish vegan or plant-forward. With a few small changes it fits a variety of diets.
Notes
- Minute Rice is a great shortcut when you need dinner fast, or prepare rice earlier in the week and reheat when ready to serve.
- Frozen mango and broccoli are convenient time-savers and reduce chopping.
- The peanut sauce used here is versatile—delicious on cabbage slaw with extra cilantro or simply over steamed vegetables.
- Try adding a touch of orange zest to the sauce for a bright variation.
Try these other great dinner recipes:
- Parmesan Crusted Steak and Potatoes Sheet Pan Dinner
- Simple Chicken and Biscuit Skillet Dinner
- One Pot Chili Mac and Cheese
- Simple Beef and Shells Skillet
- Almond Thai Stir-Fry
- Orange Chicken Sheet Pan Dinner
- 15 Minute Veggie Quinoa Stir-Fry with Peanut Sauce
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Peanut Mango Stir-Fry
Ingredients
For Stir-Fry
- 1 1/2 lb. chicken breast tenderloins (or chicken breast), cut into bite-sized pieces
- 4 cups broccoli florets (fresh or frozen)
- 2 cups cubed mango
- 1/2 small red onion, julienned (or green onions)
- Crushed peanuts and fresh cilantro for serving
For Sauce
- 2/3 cup peanut butter, natural and creamy
- 1/2 ripe mango (for pureeing into the sauce)
- 1/4 cup soy sauce or tamari (use tamari for gluten-free)
- 1–2 garlic cloves, minced
- 1/4–1/2 tsp crushed red pepper (adjust to taste)
- 1 tablespoon maple syrup or honey
- 1/3–1/2 cup water, to thin the sauce to desired consistency
- 1 tsp rice vinegar
Instructions
- Make the sauce: In a blender, combine 1/2 mango with 1–2 tablespoons of water and blend until smooth. Add the peanut butter, soy sauce/tamari, garlic, crushed red pepper, maple syrup (or honey), rice vinegar, and additional water a little at a time until you reach your preferred thickness. Blend until smooth.
- Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet.
- Add the chicken and cook, stirring frequently, until fully cooked and no pink remains. Remove the chicken from the skillet and set aside.
- Add more oil if needed and cook the onion until translucent.
- Add the broccoli and cook until tender-crisp.
- Return the chicken to the skillet and add the cubed mango. Cook until the mango begins to lightly brown.
- Reduce heat to low, add the desired amount of sauce, and toss to coat the chicken and vegetables thoroughly.
- Allow everything to simmer gently for about 5 minutes so flavors meld.
- Serve over rice and garnish with crushed peanuts and fresh cilantro.
- Refrigerate leftovers in an airtight container.
Notes
- Optional: add a diced red pepper for extra color and crunch.
- Use frozen mango and broccoli to save prep time.
- The peanut-mango sauce is great on slaws, salads, or roasted vegetables—make extra to keep on hand.
- For a citrus twist, add a little orange zest to the sauce.
Nutrition
Carbohydrates: 37 g,
Protein: 52 g,
Fat: 27 g,
Saturated Fat: 6 g,
Cholesterol: 109 mg,
Sodium: 1246 mg,
Potassium: 1449 mg,
Fiber: 7 g,
Sugar: 24 g,
Vitamin A: 1902 IU,
Vitamin C: 124 mg,
Calcium: 97 mg,
Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
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