Experience a burst of Thai delight with Thai Mango Chicken, a perfect blend of tender chicken, and luscious mango, all brought to life with a spicy Thai chili kick and ready in 30 minutes!
Thai Mango Chicken Stir Fry (sometimes called Thai Chicken with Mangoes) is my go-to Thai food order! Thai Chicken with Mangoes, as it usually says on menus, is the very first Thai recipe I ever made.
Table of Contents
Reasons to Love This Stir-Fry
- Thai Chicken Mango offers a unique blend of sweet, savory, and spicy flavors.
- The sweet mango in the dish adds a refreshing element, perfect for a summer meal or a tropical taste escape.
- I love that this dish features a wonderful mix of textures, from the softness of chicken to the crunch of cashews.
Recipe Ingredients
- Fish Sauce: This is a key flavor enhancer in many Thai dishes, offering a unique umami and salty taste.
- Thai Chili Jam (Nam Prik Pao): This ingredient adds a distinct spicy and slightly sweet flavor.
- Mango: The sweet, fruity flavor of mango adds a refreshing and tropical taste contrast.
See the recipe card for full information on ingredients and quantities.
Variations
- Tofu Instead of Chicken: Use firm tofu as a vegetarian alternative to chicken, maintaining the dish’s texture and absorbing flavors well.
- Tamari for Fish Sauce: Tamari can be a great substitute for fish sauce, offering a similar umami quality for those avoiding fish products.
How to Make Thai Mango Chicken
Step #1: Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove the cashews from the pan and set them on a paper towel.
Step #2: Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until the vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
Step #3: Serve with jasmine rice.
Expert Tips
- Choose the Right Pan: Avoid using non-stick pans for this recipe. A stainless-steel wok is ideal, and cast-iron skillets work beautifully as well.
- Use Thai Chili Jam: Don’t skip the Thai Chili Jam (Nam Prik Pao). It may sound unfamiliar, but it’s a game-changer for Thai cooking. Your taste buds will recognize it as the secret element that’s been missing in your homemade Thai dishes. It’s easily available online or at Asian food stores.
- Use Fresh Mango: Fresh mango is a must. I once tried using frozen mango and it simply didn’t work. Champagne mangoes are the best choice, but the larger red-green-yellow varieties are also suitable. To simplify the process, consider using a handy mango splitter. This tool can really make preparing the mango much easier and less messy.
Frequently Asked Questions
Yes, chicken thighs are a suitable substitute. They offer more flavor and tenderness. Slice them thinly and adjust the cooking time as needed.
Yes, but with texture differences. Sauté chicken, garlic, and seasonings first, then add the remaining ingredients except mango chunks. Cook briefly on high pressure and stir in the mango at the end.
Storage Info
To store Thai Mango Chicken leftovers, place them in an airtight container in the refrigerator, where they will remain good for up to 3-4 days. Freezing is not recommended, as the texture of the mango and vegetables may become soggy upon thawing.
You can reheat it in a microwave or on the stove. For microwave reheating, use a covered microwave-safe dish and heat for 2-3 minutes. On the stove, reheat over medium heat in a skillet, stirring occasionally, until heated through.
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Thai Mango Chicken Recipe
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Ingredients
- 2 Tablespoons peanut oil
- 1/2 cup raw cashews
- 1 pound boneless - skinless chicken breast, sliced thin
- 2 garlic cloves - chopped
- 2 tbsp fish sauce
- 1 teaspoon brown sugar
- 1 tbsp heaping Thai chili jam - nam prik pao
- 1 small red bell pepper - roughly chopped
- 2 scallions - sliced into big pieces
- 1 small yellow onion - chopped
- 1 cup diced mango
Instructions
- Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove the cashews from the pan and set them on a paper towel.
- Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until the vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
- Serve with jasmine rice.
NOTES
Nutrition
Ok. This was FABULOUS. This is the best Thai dish I have ever made or eaten. The flavor was perfect. Loved it!
I have not been able to find the thai jam and would love if you could suggest an alternative or a recipe for it. I am not interested in ordering online…too expensive for my budget.
Hi Evangelline,
Here is a Nam Prik Pao recipe that is highly rated that you can use: https://www.thaicookbook.tv/thai-recipes/sauces-and-condiments/roasted-thai-chili-paste-nam-phrik-pao/index.php
– Linda
I love your website! Thai is one of my favorite cuisine. I’m attending IFBC as well. Hope to meet you in person and talk about food and blogging!
Thanks, Donna! I’m so excited for IFBC… I’ll be posting about it later this week! Hope to see you there!
Delicious stir fry!
Thanks, Russell!