Stir-Fried Chicken with Mango and Bell Peppers
A vibrant and colorful stir-fry combining tender chicken with sweet mango and crunchy bell peppers for a refreshing tropical twist. This asian-inspired chicken ready in about 30 minutes pairs medium, peeled and diced ripe mango, minced garlic cloves, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, sliced into 1/2-inch strips boneless chicken breast
- 1 medium, peeled and diced ripe mango
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 3, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb sliced boneless chicken breast to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the chicken. Stir-fry for 3 minutes until the peppers soften but remain crisp.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp fresh lime juice, and 1/4 tsp red chili flakes. Cook for 2 minutes until the sauce thickens slightly.
- Step 5: Gently fold in 1 diced ripe mango and 2 tbsp chopped fresh cilantro, cooking for another 1 minute to warm through but keep the mango fresh.
- Step 6: Remove from heat and serve immediately, garnished with additional cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Mango and Bell Peppers take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken with Mango and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Mango and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken with Mango and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Chicken with Mango and Bell Peppers?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
