Peanut Mango Stir-Fry

Peanut mango chicken stir fry with rice and broccoli.

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

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.

Nutrition