Chicken Mango Stir-Fry

Inspired by Dainty Chefs

Thai inspired fresh Asian flavours with a hint of sweetness.


  • 1 cup/ 250mL Dainty Jasmine rice
  • 1 Tbsp/ 15mL Fresh Ginger, grated fine
  • 1 Garlic Clove, minced
  • 1 small Red Chili, seeded & chopped fine
  • 6 Boneless, Skinless Chicken Thighs, sliced into thin strips
  • 1 small Onion, peeled & sliced thin
  • 1 Red Bell Pepper, seeded & cut into thin strips
  • 4 Scallions, trimmed & sliced thin
  • 1 ½ cups/ 375mL Snow Peas (mange-tout), trimmed & cut in half
  • 1 small Tin of Baby Corn Cobs, drained, rinsed, & cut in half
  • 1 large Ripe Mango, peeled, pitted, & cut into thin strips
  • 2 Tbsp/ 30mL Canola Oil
  • 3 Tbsp/ 45mL Thai Fish Sauce
  • 1 ½ Tbsp/ 20mL Oyster Sauce
  • 1 ½ Tbsp / 20mL Sugar
  • Salt & Freshly Ground Pepper
  • 2 Tbsp / 35mL Fresh Cilantro, chopped


  • 2 Tbsp / 30 ml Roasted Peanuts, chopped fine
  • 1 Lime, cut into wedges



Prepare Jasmine rice according to package directions, while rice is cooking, prepare the ingredients for the stir-fry.


In a medium size bowl, mix ginger, garlic, chili, and chicken. Allow marinating for 5 minutes.


In a small bowl whisk together the fish sauce, oyster sauce, and sugar until the sugar is dissolved. Set aside.


Heat the oil in a large frying pan or wok on high heat.


Add the chicken and stir-fry until strips are lightly browned and cooked through, about 3-4 minutes.


Add the onion and bell pepper and stir-fry 2 minutes.


Add the scallions and snow peas and stir-fry for 1 minute.


Add the mango and the sauce.


Stir once to coat everything. Once the sauce comes to a simmer, remove from the heat.


Serve Jasmine rice with the stir-fry on top & garnish with cilantro, chopped peanuts and a wedge of lime.

Recommended Rice:

You can try this recipe with different types of rice:

Explore More Recipes