Chicken Stir Fry with Mangoes

As a reward for being good, my parents used to allow me to slice my ripened mango ahead of dessert time and I mixed it into my rice, then ate this “mango in rice” with my meal. Well, I’m grown up now and my mango mania is unrelenting. I continue to find ways to have mangoes in my meal!

 Here’s a divine way to use my favorite Ataulfo mangoes. Sweet, slinky slivers of golden ripe mangoes are cooked in chicken cuts. The sweet sauce base is made of soy sauce, mango and calamansi (or use lemon ) juice, flavored with sesame oil and bell peppers.

I played around in the kitchen and tried different ways to do this. Some Asian recipes have a version where chicken is deep fried first, and the fresh mango strips are added later. But I was in the mood for a thick sauce version which could go well with rice. 

This was a great weeknight meal idea. I had the boneless chicken cuts which I pre-sliced, marinated in seasonings and coated in cornstarch. Searing it first was wonderful when I saw it turn crisp and golden brown.

Then everything else just fell into place: the gravy- like sauce took a life of its own and from the skillet emerged a sweet aroma of tropical flavors combined with salty Asian sauces. The dish was brightly colored and gleaming when I served and poured it on steamed white rice. What a stunning and superbly flavored chicken dish with mangoes! Just right for the warmer weather or any day you crave mangoes in meals!

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Chicken Stir Fry with Mangoes

 Here’s a divine way to use my favorite Ataulfo mangoes. Sweet, slinky slivers of golden ripe mangoes are cooked in chicken cuts. The sweet sauce base is made of soy sauce, mango and calamansi or lemon juice, flavored with sesame oil and bell peppers. 

Ingredients

• 1 pound boneless sliced in 2-inch strips chicken thighs or breasts
• pinch salt and pepper
• 2 Tablespoons Filipino lime, frozen found in Asian groceries calamansi juice
• 1 Tablespoon soy sauce
• 1/8 cup to coat chicken cornstarch
• 1/4 cup vegetable oil
• 1 teaspoon minced garlic
• 1 whole chopped onion
• 1/2 teaspoon minced fresh ginger
• 1/2 cup use white of stems scallions
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1/2 cup canned mango juice
• 3/4 cup sliced red or green bell pepper
• 1 cup cut in 2-inch strips green beans
• 1 cup slices in 2-inch strips fresh ripe mango
• 1 Tablespoon sugar
• a bunch chopped for garnish scallions
• 1 drop sesame oil
• for serving steamed white rice

Instructions

• Pre marinate chicken slices with a pinch of salt and pepper, the calamansi juice (or lemon juice if preferred).  Marinate for at 15 to 30 minutes.
• In a skillet over medium high heat, add the vegetable oil. When hot enough, add the chicken slices coated in cornstarch. Cook for 5 to 6 minutes till chicken is slightly crisp. Remove from pan and drain on paper towels to lessen fat. Discard excess vegetable oil from pan and leave only a tablespoon for stir fry.
• Using the same pan, maintaining a medium high heat, stir fry the garlic, onions, ginger, green onions. Then add back the chicken slices. Add the mango juice, broth, soy sauce, bell pepper slices. Continue cooking till chicken is ready in about 15 minutes.
• Towards the last 8 minutes of cooking, add the green beans, sliced mangoes, sugar and a drop of sesame oil. Mix well. Garnish with chopped green scallions. Serve hot and pour over steamed white rice.
• COOK’S COMMENTS: I’ve cooked this dish using fresh pineapple chunks and pineapple juice. It was just as good!
• *If calamansi, the Filipino lime is not available, use lemon juice instead. I buy frozen calamansi juice in the Asian groceries, in the Filipino aisle.