Stir-Fried Chili Mango Chicken with Peppers

Total Time
24 min
20 min
4 min
Sweet meets heat in this fresh, flavorful stir-fry. Make sure your mango is firm but ripe and adjust the hot sauce to your taste.


uncooked boneless skinless chicken breast(s)

¾ pound(s), cut in bite-size strips (1/4-inch-thick)

dry sherry

2 Tbsp, or white wine, divided

low sodium soy sauce

2 tsp


2 tsp, divided

table salt

1 tsp, divided

reduced-sodium chicken broth


sriracha chili sauce

1 Tbsp

peanut oil

1 Tbsp, or vegetable oil, divided

ginger root

3 piece(s), each the size of a quarter, peeeled, smashed

green pepper(s)

2 cup(s), thinly sliced

sweet red pepper(s)

1 cup(s), thinly sliced


1 large, ripe but firm, cut in 1/2-inch-thick slices


  1. In a medium bowl, combine chicken, 1 Tbsp wine (or sherry), soy sauce, 1 1/2 tsp cornstarch and 1/2 tsp salt until cornstarch is no longer visible; set aside.
  2. In a small bowl, combine broth, sriracha, remaining 1 Tbsp wine (or sherry) and 1/2 tsp cornstarch; set aside.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in oil. Add ginger and stir-fry 10 seconds or until just fragrant.
  4. Push ginger to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Add bell peppers, and remaining 1/2 tsp salt.
  5. Restir broth mixture and swirl into wok and stir-fry 1 to 2 minutes or until chicken is just cooked through and peppers are tender crisp. Remove from heat, add mango and stir until just combined.
  6. Serving size: Yields 1 ¼ c per serving.


If you can’t find a good mango, substitute a ripe, peeled peach or nectarine (sliced into thin wedges) in its place.

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