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This Peanut Mango Chicken Stir Fry is a simple dinner that is far from the same old. This mango infused sauce along with big chunks of mango will make everyone at the dinner table happy!
Let’s do a mango tango tonight, shall we?
Let’s talk about mangoes, friends. They are my new favorite fruit. I love them. Whether fresh, frozen, in a smoothie, as a sorbet, you name it, I LOVE them. So this new Peanut Mango Chicken Stir Fry is my latest love story to this perfect, juicy refreshing fruit.
Not only did I add cubed mangoes into the stir-fry, I also added pureed mango into the sauce. WOW is all I have to say.
It takes me back to the times in restaurants when I would turn my nose up to the times my mom would order an entree that had fruit cooked over a chicken breast or salmon. I thought, how weird.
But the combos I like the best are things just like that now. I guess I am turning into my mom, but don’t tell her!
Make this recipe even easier
If you are looking for a simple weeknight meal, this Mango Chicken Stir Fry is where it’s at. Toss in fresh or frozen broccoli, and the same for the mango.
I used red onion, but I have also used green onions for this recipe and enjoyed that as well. I like to save some of the sauce in the fridge and also toss it into salads and other recipes as well.
Feel free to add your favorite protein. For a vegan version, toss tofu or just add extra veggies into the mix. This should work to fit most dietary needs with just a slight adjustment or two!
Notes:
- Two words: Minute Rice. This is the best way to cut down on time for this dinner. I know it is not the most cost effective, but it is there for you when you really need it. Another way to do so is if you prep your rice early in the week and then have it ready when you are.
- Same thing for the mango and broccoli–frozen is always an option. Cuts down on chopping time for sure.
- I make this peanut sauce for more than just this recipe. It is so good on a cabbage slaw with some extra cilantro and great just over veggies.
- A little bit of orange zest in the Mango Chicken Stir Fry sauce is also delicious. It’s one of my favorite variations!
Try these other great dinner recipes:
- Parmesan Crusted Steak and Potatoes Sheet Pan Dinner–The top dinner recipe on the blog!
- Simple Chicken and Biscuit Skillet Dinner — comfort food at its finest!
- One Pot Chili Mac and Cheese — notice a trend? Love one pan meals!
- Simple Beef and Shells Skillet
- Almond Thai Stir-Fry
- Orange Chicken Sheet Pan Dinner
- 15 Minute Veggie Quinoa Stir-Fry with Peanut Sauce
And if you are a big mango fan, this Mango Avocado Salsa is a favorite!
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Peanut Mango Stir-Fry
Ingredients
For Stir-Fry
- 1 1/2 lb. chicken breast tenderloins (breast will work as well), cut into bitesized pieces (or desired protein)
- 4 c broccoli florets
- 2 c cubed mango
- 1/2 small red onion, julienned
- crushed peanuts and fresh cilantro for serving
For Sauce
- 2/3 c peanut butter, natural, creamy
- 1/2 ripe mango
- 1/4 c soy sauce/tamari, tamari for gluten free
- 1 – 2 garlic clove, minced
- 1/4 – 1/2 tsp crushed red pepper
- 1 T maple syrup or honey
- 1/3 – 1/2 c water, depending on desired thickness
- 1 tsp rice vinegar
Instructions
- In a blender, combine 1/2 mango for the sauce and 1-2 tablespoon water. Blend on high until smooth. Add all other ingredients for the sauce and into the blender and blend until smooth, adding water slowly to get desired thickness. I like mine pretty thick.
- Heat 1 tablespoon desired cooking oil over medium-high heat in skillet.
- Add in chicken and cook, stirring frequently until cooked through and there is no pink.
- Remove chicken from skillet and set aside for later.
- Add more oil if needed, and add onion. Cook until translucent.
- Add in broccoli and cook until tender.
- Add chicken and mango into the skillet. Cook until mango starts to very lightly brown.
- Turn heat to low and add desired amount of sauce to the chicken and veggies and stir to coat well.
- Allow to simmer for about 5 minutes.
- Pour over your favorite rice and garnish with chopped peanuts and fresh cilantro.
- Refrigerate leftovers.
Notes
- I also like to add a diced red pepper to this recipe sometimes.
- Two words: Minute Rice. This is the best way to cut down on time for this dinner. I know it is not the most cost effective, but it is there for you when you really need it. Another way to do so is if you prep your rice early in the week and then have it ready when you are.
- Same thing for the mango and broccoli–frozen is always an option. Cuts down on chopping time for sure.
- I make this peanut sauce for more than just this recipe. It is so good on a cabbage slaw with some extra cilantro and great just over veggies.
- A little bit of orange zest in the Mango Chicken Stir Fry sauce is also delicious. It’s one of my favorite variations!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, do you know if I could sub Brussel sprouts for the broccoli?
So sorry for the delay—this comment went to spam for some reason. I have not tried Brussel sprouts in this recipe so not sure how the flavor would be!
This sounds and looks fantastic. I love the sound of that sauce too. I can’t wait to give this a try. Such a healthy easy dinner option. Thanks for sharing!
The sauce is my absolute favorite and for more than just this recipe!
What a delicious recipe! I love the mango and peanut together. I bet this would be perfect at dinner time.
It’s a perfect combination. Thanks!
I love the peanut and mango in this! What a tasty combination of flavors. THis would be perfect for a fast and healthy dinner.
fast dinners are the best, aren’t they?!
Wow, there is so much good flavor packed into this meal! I’m loving the addition of mango-so perfect for summer!
I have been living the a mango a day… life lately. Love it!