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Jun 6, 2021

Stir-Fry Mango Ginger Chicken

This stir-fry mango ginger chicken is delicious and refreshing, with mango added at the end of the cooking process and just heated through. 

Stir-Fry Mango Ginger Chicken




This recipe involves "velveting" the chicken to keep it moist. Velveting, or waat, includes soaking the chicken in egg whites, corn starch, and rice wine, and then blanching it in water for about a minute prior to stir frying.

This technique can be applied to any small bites of meat, poultry, fish, or shell fish. It keeps the protein from getting dry. 

While I normally avoid boneless skinless chicken breast, when you "velvet" it, the results are amazing. You can't taste the coating, but you can totally tell the difference. The chicken is moist, juicy, and tender. 

This stir fry also includes lots of ginger, garlic, soy sauce, chicken broth, red pepper flakes, bell peppers, red onions, and mango, added at the end. It's seriously good.

Tips for Stir Frying Success:

Most importantly, read the entire recipe through before starting. If you do nothing else, do this. 

Next, make sure all of your ingredients are prepped, lined up, and ready to go. Sometimes I'll wash and cut the veggies the night before and store them in the fridge. 

Have a set of small bowls to which you can combine sauce ingredients and measure other ingredients so that you can quickly add them to the stir fry without thinking. 

Finally, keep a digital timer nearby that you can set it every time you add a new ingredient and the recipe says "stir fry for one minute." 

Stir-Fry Mango Ginger Chicken with bell peppers




This stir fried mango ginger chicken is delicious with white rice, and the sauce is incredible. While you can't clearly see the red onions once the dish is cooked, they add so much flavor. 

To eat this, I like to layer a bite of chicken, bell pepper, onion, and mango on a fork, and then dip it in some of the sauce and then the white rice. Yes, I know that this "eating strategy" is not chop stick friendly, but it's still delicious. 

In some parts of the world, the mango is called the "king of fruits." It's native to India and Southeast Asia. Mangoes are full of nutrients, especially vitamins A, B, C, E, and K. Plus, they are delicious and sweet. 

I love including them in margaritas with jalapeños (the best margarita ever) as well as appetizers with shrimp!  



Stir-Fry Mango Ginger Chicken with red onions




This week the Sunday Funday group is posting recipes that feature mangoes. Our host is Mayuri's Jakoni. She has a boat load of mango recipes on her blog, so be sure to check her out. 

She is a retired teacher with grown kids who blogs from Mombasa, Kenya. Her blog is gorgeous. 




This is a completely updated post from June, 2013. The recipe is adapted from my all time favorite stir frying cookbook, the award winning Stir Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories. published in 2011. 

This book includes so many recipes from the Chinese diaspora. Plus, there are lessons on how to season and maintain a carbon steel wok. 

Grace also has two other amazing books, The Breath of a Wok, and The Wisdom of the Chinese Kitchen

These books read like novels. 



Honk Kong Style Stir-Fry Mango Ginger Chicken



How to stay up to date with Karen's Kitchen Stories? 


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While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

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Stir-Fry Mango Ginger Chicken

Stir-Fry Mango Ginger Chicken
Yield: 4 servings
Author: Karen's Kitchen Stories
This stir-fry mango ginger chicken is delicious and refreshing, with mango added at the end of the cooking process and just heated through.

Ingredients

  • 12 ounces boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 egg white, lightly beaten until expanded
  • 1 1/4 teaspoons cornstarch
  • 4 teasoons Shao Hsing rice wine or dry sherry
  • 1/4 teaspoon salt
  • 2 teaspoons plus 2 tablespoons neutral oil, divided
  • 1/3 cup chicken broth
  • 2 teaspoons soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 medium sized green bell pepper, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1 ripe mango, peeled and sliced into 1/4 inch thick slices

Instructions

  1. Stir together the chicken, egg whites, 2 teaspoons of the cornstarch, 2 teaspoons of the rice wine, and 1/4 teaspoon of the salt in a medium bowl. Add 2 teaspoons of the oil and stir once again. Refrigerate, uncovered, for 30 minutes. 
  2. In a small bowl whisk together the chicken broth, soy sauce, crushed pepper flakes, 2 teaspoons of the rice wine, and 1/4 teaspoon of cornstarch. 
  3. Bring 1 quart of water to a boil in a small saucepan. Add a tablespoon of oil and reduce the heat to low. Add the chicken and cook, stirring, for one minute, until the chicken just begins to turn opaque. Drain in a colander. 
  4. Heat a 14-inch carbon steel wok over medium high heat and swirl in a tablespoon of oil. Add the ginger and garlic and cook for 10 seconds. 
  5. Add the bell peppers and onions and stir fry for 1 minutes. 
  6. Add the chicken and sprinkle with 1/2 teaspoon of salt. Stir the broth and and soy sauce mixture and swirl it over the wok and stir fry for an additional minute. 
  7. Stir in the mango slices and stir fry until just heated, about 1 minute.

Nutrition Facts

Calories

346.71

Fat (grams)

10.57

Sat. Fat (grams)

1.42

Carbs (grams)

21.82

Fiber (grams)

2.21

Net carbs

19.62

Sugar (grams)

14.01

Protein (grams)

28.87

Sodium (milligrams)

472.76

Cholesterol (grams)

72.70
Mango, chicken
Stir Fry
Hong Kong, chinese
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Created using The Recipes Generator

Would you like to comment?

  1. This is so fun! I may have to join the group... I do not own a good wok so I've never been able to stir fry properly!

    xo Jackie

    ReplyDelete
    Replies
    1. Thanks, Jackie! Actually, good woks are so much cheaper than stainless or nonstick. Go for it! =)

      Delete
  2. Beautiful photos!

    No you are not the only one obsessed by your wok. My lungs hurt right now, from peanut oil smoke, because after I cooked this dish I had a bald ring around the dark center of my wok. I rubbed inside and out with peanut oil and baked it for 20 minutes 3 times in a row, then I made popcorn in it and carefully wiped it. Looks MUCH better now! It is very young. My wok is young with only 3 dishes completed.

    http://convivialcooking.wordpress.com/

    ReplyDelete
    Replies
    1. I had the same thing happen on a previous recipe and had to re-season the bottom recently. I think when I added the liquid from a recipe it deglazed the pan! I didn't do the oven baking thing, but I definitely generated a lot of smoke on the stove top. The popcorn was good though!

      Delete
  3. I have never heard of this technique before. I have a chicken and green bean stir fry on the menu for this week. I can't wait to try this method. Thanks so much.

    ReplyDelete
  4. Karen I don't eat chicken but the tip you've given about Velveting the chicken is very interesting Going to ask my adult kids to try it out as they tend to make chicken stir fry often. Such a colorful and appetizing dish is my hubby's comment :)

    ReplyDelete
  5. A delicious meal and bursting with flavors, love the colorful peppers and mango slices in it.

    ReplyDelete

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