Chicken and Mango Basil Stir Fry

Since life doesn’t seem to be slowing done one single second, despite my desire to sit outside and watch the leaves change colors, I’m still all over the 30-minute, healthy meals. Might as well have something to look forward to even though 99% of the day I’m running around like a madwoman forgetting my kids at soccer practice (yep, that happened) and trying to keep seven different schedules straight. Granted, Cam’s schedule doesn’t really count since she is my little shadow all the day long and only veers her own direction when it’s afternoon naptime (confession: every.single.day I wish our schedules were identical and I was napping, too).

This chicken stir-fry is fast and fabulous. I professed my love for mangoes last week or so and this stir-fry is another delectable way to incorporate the sweet fruit. I’ve also made it with fresh pineapple and in the interest of being fair to the pineapples of the world, it is equally delicious.

Plus, isn’t it kind of pretty?

Chicken and Mango Basil Stir Fry

Less than 30 minutes and dinner will be on the table – full of healthful and yummy ingredients. The fresh basil gives just the right kick to a dish already composed of beautifully paired flavors and the whole combination is tasty, tasty, tasty.

It might be merging into The Season of Heavy Comfort Foods, but I’m hanging on to the light, refreshing flavors of summer. Plus, it’s, like, 90 degrees here this week, so yeah, come back and say hi another time mashed potatoes and macaroni and cheese.

What To ServePerfect Brown Rice, quinoa or noodles
Steamed Broccoli or Roasted Asparagus

One Year Ago: Healthy Applesauce Oat Muffins
Two Years Ago: Creamy Swiss Cheese Chicken Bake
Three Years Ago: Sweet Balsamic Glazed Pork Loin {Slow Cooker}

Chicken and Mango {Or Pineapple} Basil Stir Fry

Yield: Serves 4-6

Chicken and Mango {Or Pineapple} Basil Stir Fry

Ingredients

  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce (substitute tamari for gluten-free)
  • 5 teaspoons cornstarch, divided (you'll use part of it in the sauce and part for the chicken)
  • 1 tablespoon rice vinegar
  • Pinch of red pepper flakes (add more for extra heat)
  • 2 teaspoons granulated sugar
  • 1 1/2 - 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons vegetable or coconut oil
  • 4 garlic cloves, finely minced or pressed
  • 1 large mango, peeled, pitted and diced or (1 to 1 1/2 cups pineapple)
  • 1 red bell pepper, stemmed, seeded and diced
  • 1 medium red onion, diced or cut into thin strips
  • 1/4 cup fresh basil, torn into pieces
  • Hot, cooked rice, quinoa or noodles for serving

Directions

  1. In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.
  2. In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
  3. In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.
  4. Add the garlic, mango, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.
  5. Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
  6. Sprinkle with basil and serve over rice, noodles, quinoa or by itself.
http://www.melskitchencafe.com/chicken-mango-basil-stir-fry/

Recipe Source: adapted from The Make-Ahead Cook from America’s Test Kitchen (increased and adapted amounts to serve 6 instead of 4 and changed up the method a bit to simplify)

20 Responses to Chicken and Mango {Or Pineapple} Basil Stir Fry

  1. Jackie says:

    You’re going to love autumn here in treasure valley! Probably much more mild weather than you are used to. A few years ago my kids were jumping on the trampoline with the sprinklers on on October 1! And Halloween costumes hidden by big bulky coats… Typically not a worry here. Usually a sweatshirt under the costume is sufficient.

  2. I love quick dinner ideas! Sounds and looks delicious!

  3. Stacey says:

    It looks delicious and it really is beautiful! I’m happy to hear you say you are struggling to keep it all together….okay, that didn’t come out right! What I mean is…I moved this summer too and things are still crazy. I’ve been wondering how you’ve been keeping it all together with all your kids in a new town and new schools and all that entails AND still blogging. Totally making this. I’m in dire need of some quick meals!

  4. This looks delicious, I love stir fry’s for quick and easy meals. That’s always my go-to meal when I haven’t planned anything and need dinner on the table quickly! I’ve never put fruit into one though, that needs to change I think!

  5. Kim in MD says:

    I hope when soccer season ends your life will slow down a bit and you can enjoy the upcoming holiday season in your new home! I love your 30 minute meals, and this one looks especially delicious since I love chicken, mangoes and Asian flavors!

  6. Louise E. says:

    This sounds delicious. I will have to add it to my meal plan this week. I often find that cutting up the ingredients for a meal seems to take longer than I think it will. So I’m always doubtful when I read that something is a 30 minute meal. But I just sometimes need to start a bit earlier, or even prep ingredients early in the day to avoid feeling rushed.

  7. I LOVE stir fry, but I’ve never thought of adding fruit. How delicious and what a great way to add a touch of sweetness! This looks like a great weeknight meal. Pinning!

  8. Cheryl says:

    How much pineapple if you use that instead of mango?

  9. melanie b says:

    Glad to know I’m not the only mom running around in ten different directions. Thanks for another great, quick, delicious recipe. Also, I hosted the monthly book group last week and nearly every dish people brought was a recipe from you. So glad people are catching on to how awesome your site is. How you manage to blog and do all the other million things that come with being a mom is beyond me but I’m so so glad you do!

  10. Ellen says:

    Made last night, and it was a hit. A hit I tell you.
    Thanks for the fab recipe.

  11. Shane says:

    Can you use frozen mangoes instead of fresh? I want to try this tonight but I only have frozen mangoes.

  12. Yum! I just made this but I left out the fruit because I was craving a more savory dish. It was great! I’m sure it’s good both ways. I’ll have to try the mango next time. I’ll be posting it on my blog soon with a credit of course. 🙂

  13. Janelle says:

    I made this last night and it turned out SO good! The flavors of mango and basil made the recipe special. I was really excited at how delicious it was, I’ll add this into my rotation of meals I make regularly, and I’ll probably want to make this every time I find mangos in the store!

  14. Janet Duvall says:

    My daughter in law told me about your website and I have been a happy cook ever since!! I was in such a dinner rut. We found out my husband has diabetes and I was looking for ways to add more veggies in the winter when we can’t have garden fresh. Your site has been a lifesaver! We LOVED this chicken mango stir fry!

  15. JennyP says:

    This was fantastic! Definitely a 30ish minute meal. I think next time I’ll use honey instead of granulated sugar to add a bit more depth/thickness. Loved the combo of chicken/veges and mango. I did not have fresh basil on hand so I just sprinkled it with dry basil when I added the sauce. Yum! On the repeat list!

  16. Kaitlyn says:

    Made this tonight for dinner and absolutely love it! Hubby was happy too and we will fight over the leftovers for lunch tomorrow I’m sure.

  17. Mellisa says:

    So I attempted this recipe today and I feel that I failed lol. It came out really soupy and looked nothing like the picture. Me and my husband love the flavor but not the texture. Could you please try and tell me where I went wrong? I followed everything exactly.

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