Tangy Tamarind and Mango Chicken Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir fry combining the sour brightness of tamarind and fresh mango with tender chicken and crisp vegetables. This asian fusion-inspired stir fry ready in about 30 minutes pairs tamarind paste, medium, peeled and diced ripe mango, julienned red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb thinly sliced chicken breast strips and stir fry for 5-6 minutes until cooked through and lightly browned on edges.
  3. Step 3: Stir in 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice, stirring well to coat the chicken and create a tangy sauce.
  4. Step 4: Add 1 cup trimmed green beans and 1 julienned red bell pepper, continuing to stir fry for 3 minutes until vegetables are crisp-tender.
  5. Step 5: Gently fold in 1 diced ripe mango and 1/4 tsp crushed red pepper flakes, cooking for another 2 minutes until mango is warmed but still firm.
  6. Step 6: Season with salt to taste, sprinkle 2 tbsp chopped cilantro over the top, and serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Tangy Tamarind and Mango Chicken Stir Fry 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 Tangy Tamarind and Mango Chicken Stir Fry?

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 tamarind paste from drying out.

Can I substitute ingredients in Tangy Tamarind and Mango Chicken Stir Fry?

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 Tangy Tamarind and Mango Chicken Stir Fry 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 Tangy Tamarind and Mango Chicken Stir Fry?

Asian Fusion stir fry 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.

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