Thai Mango Chicken Stir Fry Recipe

Vegetable oil: Used for stir-frying the ingredients.

Chicken breast: Thinly sliced for quick cooking and tenderness.

Red bell pepper: Adds color and a sweet, slightly tangy flavor.

Green bell pepper: Provides a mild, slightly bitter taste and crunch.

Mango: Adds a sweet, juicy element to the dish.

Garlic: Minced to infuse the oil with its aromatic flavor.

Onion: Sliced to add sweetness and depth.

Soy sauce: Contributes a salty, umami flavor.

Fish sauce: Adds a distinctive savory taste typical of Thai cuisine.

Lime juice: Provides a tangy, fresh acidity.

Sugar: Balances the flavors with a touch of sweetness.

Cornstarch: Mixed with water to thicken the sauce.

Cilantro: Chopped for a fresh, herbal garnish.

When stir-frying, ensure that the wok is properly heated before adding the vegetable oil. This helps to achieve a quick sear on the chicken breast slices, locking in their juices and enhancing their flavor. Additionally, when adding the garlic and onion, be careful not to burn them; a quick stir-fry for 1-2 minutes until fragrant is sufficient. This will form a flavorful base for the dish. Finally, when incorporating the cornstarch mixture, make sure to stir continuously to avoid lumps and ensure a smooth, thickened sauce.

• Vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium and adds a slightly richer flavor.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well.

• Red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture.

• Green bell pepper - Substitute with zucchini: Zucchini offers a similar crunch and can absorb the stir-fry flavors.

• Ripe mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor.

• Garlic - Substitute with garlic powder: Garlic powder can be used in a pinch to provide a similar garlicky flavor.

• Onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• Lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• Sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent and works well in stir-fries.

• Cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor and is a good alternative for those who dislike cilantro.

• Allow the Thai Mango Chicken Stir Fry to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the stir fry to an airtight container. Ensure the container is sealed properly to maintain freshness and prevent any odors from the fridge from seeping in.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, place the cooled stir fry in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the texture and taste of the chicken and vegetables.

• To reheat, thaw the stir fry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the mango and bell peppers.

• Reheat the dish in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, but be sure to cover the dish to retain moisture.

• If the sauce appears too thick after reheating, add a splash of water or chicken broth to achieve the desired consistency.

• Garnish with fresh cilantro just before serving to revive the vibrant flavors and add a touch of freshness to the reheated dish.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to prevent sticking.
  3. Add the leftover Thai Mango Chicken Stir Fry to the skillet.
  4. Stir occasionally, ensuring even heating, for about 5-7 minutes until the chicken is heated through and the bell peppers are tender.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. If necessary, continue microwaving in 1-minute increments until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stir fry in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the chicken and vegetables are thoroughly heated.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftovers in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the chicken and vegetables are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover stir fry in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for slicing the chicken breast, bell peppers, mango, and onion.

• Cutting board: A sturdy surface for safely chopping and slicing all the ingredients.

• Measuring spoons: Tools for accurately measuring the vegetable oil, soy sauce, fish sauce, lime juice, and sugar.

• Mixing bowl: A bowl used to combine the cornstarch with water before adding it to the stir-fry.

• Garlic press: A tool for mincing the garlic cloves quickly and efficiently.

• Serving dish: A dish for presenting the finished Thai mango chicken stir fry.

• Tongs: A tool for handling and turning the chicken slices while cooking.

• Spoon: A utensil for stirring the ingredients and serving the dish.

Prep ingredients ahead: Slice the chicken, bell peppers, and onion in advance. Store them in separate containers in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Pre-mix sauces: Combine the soy sauce, fish sauce, lime juice, and sugar in a small bowl before starting to cook.

Cook in batches: If your wok is small, cook the chicken in batches to ensure even cooking.

Use frozen mango: Opt for pre-diced frozen mango to skip the peeling and cutting.