Mango Chicken Stir-Fry 

Mikado Asian Bistro

Mango Chicken Stir-Fry


For Stir-Fry:

2 tsp. frying oil of choice

10 oz. white meat chicken breast, diced

half a fresh mango, sliced long

3 oz. pineapple, fresh or canned, diced

6 oz. bell peppers, diced

2 oz. carrots, diced

2 tsp. rice flour

For Mango Sauce:

2 oz. duck sauce

2 tsp. fresh mango juice

3 tbsp. sweet chili sauce

1 tsp. guava juice

2 tsp. sugar

5 tsp. lemon juice

1 tsp. salt

1 tsp. Thai chili paste (optional)

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

To Prepare:

Combine all ingredients to make the mango sauce, set aside. Heat 2 teaspoons oil in the wok, and fry the chicken alone for 2 to 3 minutes. Then add the other stir-fry ingredients and cook another 3 to 5 minutes. Add the mango sauce and cook another 3 to 5 minutes. Serves 1 or 2 people.


This dish, somewhat of an Asian fusion plate, tends to be the most popular dish on our menu at my other restaurant, Fusion Japan, in Woodland Park. So when I opened Mikado Asian Bistro recently, I knew that it had to be on its menu as well. I like it because it is very easy to cook at home, it's very healthy, it's gluten-free, and it's colorful and tastes wonderful. This basic recipe has more of a sweeter taste than a spicy taste, but we are happy to make it spicier by request with the addition of our homemade red chili oil or Thai hot chili paste, which some of our customers prefer. If you wish to do that at home, I recommend adding 1 teaspoon of Thai chili paste to the pan after the stir-fry ingredients, allowing the paste to incorporate for a couple minutes prior to adding the mango sauce. Adjust as needed if you desire the dish to be any hotter.

— Submitted by owner Lilly Zhuo


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