Flash-Seared Easy Mango Chicken Stir Fry

Name: Flash-Seared Easy Mango Chicken Stir Fry
Prep time: PT15 min.M
Cook time: PT10 min.M
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: ⅓ cup low-sodium soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp cornstarch whisked into 2 tbsp water

Prep Time

15 min.

Cook Time

10 min.

Servings

Ingredients

1 ½ lbs boneless, skinless chicken breasts, sliced into bite-sized strips

2 firm-ripe mangos, peeled and cut into thick cubes

1 red bell pepper, sliced

1 cup sugar snap peas

2 cloves garlic, minced

1 tbsp fresh ginger, grated

Stir-Fry Sauce

⅓ cup low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch whisked into 2 tbsp water

Instructions

Whisk Sauce: In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry. Set aside.
Sear Protein: Heat a splash of neutral oil in a large skillet or wok over high heat. Add chicken strips and sear for 5-6 minutes until cooked through and golden. Transfer chicken to a clean plate.
Flash-Cook Aromatics & Veggies: Lower heat slightly to medium-high. Add garlic and ginger, cooking for 30 seconds until fragrant. Toss in the red bell pepper and sugar snap peas, stir-frying for 2-3 minutes until bright green but still crisp.
Emulsify and Glaze: Return the chicken and any collected juices to the skillet. Pour the stir-fry sauce over the mixture and toss continuously for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.
Finish with Fruit: Gently fold in the fresh mango cubes last, cooking for just 1 minute until warmed through without losing their shape. Serve hot over jasmine rice or rice noodles.