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This peanut mango chicken stir fry is a simple dinner that is far from the same old chicken dinner. Tender chicken, broccoli and mango stir fried and tossed in a tangy peanut sauce that has fresh mango blended right into it. A 30-minute dinner recipe that will make weeknight dinner a breeze!
Why We Love This Peanut Mango Chicken
I get very bored with chicken dinner recipes and this peanut mango chicken is the cure to the same old, same old. Mango is puréed right into the peanut sauce for a completely different sauce like no other.
This mango chicken stir fry:
- is super flavorful and delicious
- veggie and protein packed–and easy to vary with more veggies
- includes a mango peanut sauce that you will want to add to so much more
- is an easy dinner recipe for the busiest of nights
Ingredient Notes
- We use either boneless skinless chicken breast or chicken tenderloins for this mango chicken stir fry recipe. You are welcome to use chicken thighs as they are a bit more forgiving and don’t dry out as easily. They will take slightly longer to cook.
- Use fresh mango or frozen. If using frozen, allow it to thaw first for best results.
- Frozen broccoli will also work just fine in place of fresh.
- After years of making this recipe using water to thin out the sauce, I used orange juice instead recently and I am obsessed. I have also used half water and half lime juice. Instead of changing the recipe completely, I noted in the sauce ingredients to choose your own thinning liquid.
- If you have a peanut allergy, almond butter can be used in place of the peanut butter.
Ways To Vary This Recipe
- add other or more veggies: you can toss in some shredded carrots, cabbage, red bell pepper, snow peas, etc. This mango stir fry is a great way to get rid of produce or vegetables you need to get rid of.
- add more heat: you can add a couple teaspoons of sriracha to the sauce or up the crushed red pepper if you like a spicy kick.
- serve it over something other than rice: spoon it over noodles or ramen, serve it with cauliflower rice or lettuce wraps.
Step-By-Step Instructions
Step 1: In a blender or food processor, combine the mango for the sauce and 1-2 tablespoon water. Blend on high until smooth.
Step 2: Add all other ingredients for the sauce and into the blender and blend until smooth.
Step 3: Add preferred liquid slowly to get desired thickness. I like mine pretty thick. I love using fresh orange juice or a bit of water and lime juice for added flavor but water works well too.
Step 4: Pat the chicken pieces dry and season well with the salt, pepper and garlic powder. 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, should reach 165°F. Remove chicken from skillet and set aside.
Step 3: Add more oil if needed, and add the onion whites. Sauté for 1-2 minutes or until they start to soften. Add in broccoli and cook until tender.
Step 4: Add chicken back into the skillet. Turn heat to low and add the mango peanut sauce and stir to combine.
Step 3: Add the cubed mango and simmer for 2-3 minutes.
Step 4: Adjust seasoning to taste. Spoon over your favorite rice and garnish with chopped peanuts, lime wedge and freshly chopped cilantro.
Recipe Tips
Time-saving tips: 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.
This peanut sauce is so great for much more than just this stir fry recipe! 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! I started adding it to my ground turkey teriyaki years ago and love it in this recipe too.
Storage
Store leftovers in an airtight container for 4-5 days. To reheat, add an extra splash of lime juice or soy sauce to add some extra moisture. Microwave for about 2 minutes, stirring halfway. To freeze, allow it to cool completely. Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight.
Other Favorite 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
- Orange Chicken Sheet Pan Dinner
And if you are a big mango fan, this Mango Avocado Salsa is a favorite!
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Peanut Mango Stir-Fry
Ingredients
Peanut Sauce
- ½ cup cubed mango
- 2 Tbsp water, (lime juice is also great)
- ⅔ c peanut butter, natural, creamy
- ¼ cup soy sauce/tamari, tamari for gluten free
- 2-3 Tbsp honey or maple syrup
- 1 Tbsp rice vinegar
- 2-3 garlic cloves, minced
- 2 tsp minced ginger, optional
- ¼ – ½ tsp crushed red pepper
- ½ cup preferred liquid to thin out: water, chicken broth, orange juice, more or less to desired thickness
Stir-Fry
- 1 ½ lb. chicken breast tenderloins (breast will work as well), cut into bitesized pieces (or desired protein)
- ½ tsp each: salt and pepper
- ½ tsp garlic powder
- 3 green onions, chopped, greens and whites separated
- 3-4 cups broccoli florets
- 2 cups cubed mango
- serving suggestions: squeeze of lime juice, cilantro and chopped peanuts
Instructions
- Make the Mango Peanut Sauce: In a blender or food processor, combine the 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.
- Cook the chicken: Pat the chicken pieces dry and season well with the salt, pepper and garlic powder. 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, should reach 165°F. Remove chicken from skillet and set aside.
- Add more oil if needed, and add the onion whites. Sauté for 1-2 minutes or until they start to soften. Add in broccoli and cook until tender.
- Add chicken back into the skillet. Turn heat to low and add the mango peanut sauce and stir to combine. Add the cubed mango and simmer for 2-3 minutes.
- Pour over your favorite rice and garnish with chopped peanuts, lime wedge and freshly chopped cilantro.
Notes
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!