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Quick & Easy Mango Chicken with Chinese Noodles

Quick & Easy Mango Chicken with Chinese Noodles. A super simple, super fast way to have a tasty dinner that everyone will love, on the table in no time.

Quick and Easy Mango Chicken close up photo on white plate

Quick and Easy Mango Chicken

This mango chicken recipe has become a go-to dish for a meal in a hurry at our house. The kids in particular love it!

There’s plenty of  amazing sweet and sour flavour in this quick and easy meal that’s on the table in well under a half hour.

Serve with your favourite Chinese noodles or steamed rice.

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts for Oven Fried Chicken Nuggets.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here. 

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
 

You may also like to try our Mango Chicken Curry!

Easy Mango Chicken Curry p=hoto with title text for Pinterest

Quick and Easy Mango Chicken close up photo on white plate
Yield: 6 servings

Quick & Easy Mango Chicken with Chinese Noodles

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick & Easy Mango Chicken with Chinese Noodles - a super simple, super fast way to have a tasty dinner that everyone will love, on the table in no time.

Ingredients

  • 4 boneless skinless chicken breasts, sliced thin
  • 2 cloves minced garlic
  • 3 tbsp peanut oil, or canola oil
  • 1 cup diced red pepper
  • salt and pepper to season
  • 1/3 cup orange juice
  • 1/3 cup lime juice
  • 1/2 cup Hoisin sauce
  • 4 tbsp rice wine or Chinese cooking wine
  • 3 tbsp rice wine vinegar, or apple cider vinegar in a pinch
  • 3 tbsp brown sugar
  • 1 tsp chili paste, optional or to taste
  • 2 tsp soya sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp fresh grated ginger root
  • 1 tsp Chinese five spice powder
  • 1 ounce water
  • 1 tsp corn starch
  • 1 large ripe mango, cubed
  • zest of one lime, finely minced

Instructions

  1. Heat peanut oil in a wok over high heat. Quickly add the garlic and chicken, season with salt and pepper and stir fry over high heat for only about 3-4 minutes.
  2. Add the peppers and stir fry for only about another 30seconds. Remove the chicken and peppers from the pan and set aside.
  3. To the wok add the orange juice and lime juice.
  4. Simmer to reduce the juice volume .
  5. Mix together the Hoisin sauce, rice wine, rice wine vinegar (or apple cider vinegar in a pinch) brown sugar, chili paste, soya sauce, toasted sesame oil, ginger root and Chinese five spice powder. Add to the wok all at once.
  6. Simmer for a few minutes before returning the chicken and peppers to the wok with the sauce.
  7. Bring to a boil and thicken with a slurry of 1 tsp corn starch dissolved in an ounce of cold water. (You can make a little extra slurry if you want a thicker sauce.)
  8. Finally, add the mango and lime zest.
  9. Toss for a minute or two just to warm the mango thoroughly. Serve over rice or Chinese noodles.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

6 servings

Amount Per Serving Calories 289Saturated Fat 2gCholesterol 49mgSodium 574mgCarbohydrates 26gFiber 2gSugar 18gProtein 18g

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