Peanut Mango Stir-Fry

5 from 5 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For 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
4 cups broccoli florets
2 cups cubed mango
crushed peanuts and fresh cilantro for serving

For Sauce

⅔ c peanut butter natural, creamy
½ cup cubed mango
¼ cup soy sauce/tamari tamari for gluten free
1 Tbsp rice vinegar
2 garlic cloves minced
¼ - ½ tsp crushed red pepper
2 Tbsp maple syrup or honey
⅓ - ½ cup water depending on desired thickness

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 desired amount of sauce to the chicken and veggies and stir to coat well. 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.
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!

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