This Peanut Mango Chicken Stir Fry is an easy weeknight dinner with a bright mango-infused peanut sauce and generous chunks of fresh mango that will please the whole table.
Let’s do a mango tango tonight, shall we?
I’ve fallen hard for mangoes — fresh, frozen, blended into smoothies or frozen treats. This Peanut Mango Chicken Stir Fry is my latest ode to that sweet, juicy fruit. It uses both cubed mango tossed into the stir-fry and pureed mango blended into the peanut sauce for bright, layered mango flavor.
At first I used to wrinkle my nose at fruit paired with savory dishes, like when my mom ordered fruit over chicken or salmon. Now those combinations are some of my favorites. Call it growing up or becoming my mom — either way, the results are delicious.
Make this recipe even easier
This stir-fry is perfect for busy weeknights. Use fresh or frozen broccoli and mango to save prep time. I often swap red onion for green onions depending on what I have on hand. Leftover sauce keeps well in the fridge and makes a great dressing for salads or a drizzle over roasted vegetables.
Swap the chicken for tofu, tempeh, shrimp, or a different cut of meat to suit dietary preferences. For a vegan version, use tofu and tamari instead of soy sauce. Small adjustments make this flexible for many diets.
Notes:
- Minute rice or prepped rice from earlier in the week speeds dinner prep. It’s a convenient shortcut when time is tight.
- Frozen mango and broccoli are excellent time-savers and cut down on chopping.
- The peanut sauce is versatile — try it on a cabbage slaw, drizzled over roasted vegetables, or as a dip.
- A touch of orange zest in the sauce is a lovely variation that brightens the mango and peanut flavors.
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
If you love mango, try a simple mango avocado salsa for another fresh, bright option.
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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 (or use your preferred protein)
- 4 cups broccoli florets
- 2 cups cubed mango
- 1/2 small red onion, julienned
- Crushed peanuts and fresh cilantro for serving
For Sauce
- 2/3 cup creamy natural peanut butter
- 1/2 ripe mango (for blending)
- 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 tbsp maple syrup or honey
- 1/3–1/2 cup water, depending on desired thickness
- 1 tsp rice vinegar
Instructions
- In a blender, combine 1/2 mango with 1–2 tbsp water and blend until smooth. Add the remaining sauce ingredients and blend until smooth, adding water slowly to reach the thickness you prefer; a thicker sauce works well.
- Heat 1 tbsp neutral cooking oil in a skillet over medium-high heat.
- Add the chicken and cook, stirring frequently, until cooked through and no pink remains. Remove chicken 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 very lightly brown.
- Reduce heat to low and add enough sauce to coat the chicken and vegetables; stir to combine.
- Allow to simmer for about 5 minutes so the flavors meld.
- Serve over rice and garnish with chopped peanuts and fresh cilantro. Refrigerate leftovers.
Notes
- Optional: add a diced red bell pepper for extra color and crunch.
- Frozen mango and broccoli shorten prep time and work well when fresh produce isn’t available.
- The peanut-mango sauce is great beyond this dish — try it on slaws, salads, or roasted vegetables.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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