Mango Turmeric Chicken Stir-Fry (Printable Version)

Juicy chicken combined with mango, snap peas, and peppers, infused with turmeric for a tasty dish.

# Ingredient List:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced

→ Marinade

02 - 2 tablespoons soy sauce (gluten-free if needed)
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon turmeric powder
05 - 1 teaspoon honey
06 - 1/2 teaspoon freshly ground black pepper

→ Vegetables and Fruit

07 - 1 large ripe mango, peeled and cut into cubes
08 - 5.3 oz snap peas, trimmed
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 2 cloves garlic, minced
12 - 1 small red onion, thinly sliced

→ Sauce

13 - 2 tablespoons soy sauce (gluten-free if needed)
14 - 1 tablespoon fish sauce (optional)
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey

→ Oil and Garnish

17 - 2 tablespoons neutral oil (canola or sunflower)
18 - Fresh cilantro leaves for garnish
19 - 1 tablespoon toasted sesame seeds (optional)

# Directions:

01 - In a mixing bowl, combine the sliced chicken with soy sauce, lime juice, turmeric powder, honey, and black pepper. Mix thoroughly to coat all pieces evenly and marinate for 10 minutes.
02 - In a small bowl, whisk together the sauce ingredients: soy sauce, fish sauce if using, lime juice, and honey. Set aside.
03 - Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3 to 4 minutes until cooked through. Remove chicken from pan and set aside.
04 - Add the remaining 1 tablespoon of oil to the pan. Sauté the minced garlic and sliced red onion for 1 minute until fragrant.
05 - Add the red and yellow bell pepper slices and snap peas to the pan. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp but retain their vibrant color.
06 - Return the cooked chicken to the pan, add the mango cubes, and pour in the prepared sauce. Toss all ingredients together and stir-fry for 2 minutes until everything is heated through and evenly coated with sauce.
07 - Remove from heat immediately. Garnish with fresh cilantro leaves and toasted sesame seeds if desired. Serve hot with steamed rice or quinoa.

# Expert Advice:

01 -
  • The turmeric gives everything a warm, subtle earthiness that makes the mango shine instead of overshadowing it.
  • You can have dinner on the table in 35 minutes, which means weeknight cooking that still feels special.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing anything to eat well.
02 -
  • Don't skip the marinating step, even 10 minutes makes the difference between chicken that's just cooked and chicken that tastes intentional.
  • Add the mango toward the very end, it needs just enough heat to warm through and maybe caramelize slightly at the edges, overheating it makes it mushy and sad.
  • Taste the sauce before everything combines, it's easier to adjust seasoning in a small bowl than after all the components are mixed.
03 -
  • Keep your wok or skillet screaming hot throughout, lower heat means steamed vegetables instead of that delicate char that makes everything taste better.
  • Don't crowd the pan with the chicken at first, if your pieces are touching side to side they'll steam instead of sear, work in batches if you need to.
  • Taste as you go, especially the sauce, because soy sauce and fish sauce vary by brand and you want to be confident before serving.
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