Mango Turmeric Chicken Stir-Fry (Printable)

Juicy chicken, mango, snap peas, and peppers combine with turmeric for a fresh, flavorful dish.

# What you need:

→ Protein

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

→ Marinade

02 - 2 tbsp gluten-free soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tsp turmeric powder
05 - 1 tsp honey
06 - 1/2 tsp freshly ground black pepper

→ Vegetables and Fruit

07 - 1 large ripe mango, peeled and cubed
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 tbsp gluten-free soy sauce
14 - 1 tbsp fish sauce, optional
15 - 1 tbsp fresh lime juice
16 - 1 tsp honey

→ Oil and Garnish

17 - 2 tbsp neutral oil such as canola or sunflower
18 - Fresh cilantro leaves for garnish
19 - 1 tbsp toasted sesame seeds, optional

# How to make it:

01 - In a mixing bowl, combine sliced chicken breast with soy sauce, lime juice, turmeric powder, honey, and black pepper. Mix thoroughly to coat all chicken pieces evenly and marinate for 10 minutes.
02 - In a separate small bowl, whisk together soy sauce, fish sauce if using, lime juice, and honey. Set the sauce mixture aside until ready to use.
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. Transfer the cooked chicken to a clean plate and set aside.
04 - Add the remaining oil to the pan. Sauté minced garlic and sliced red onion for 1 minute until fragrant and softened.
05 - Add sliced red and yellow bell peppers along with snap peas. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp and maintain their vibrant color.
06 - Return the cooked chicken to the pan and add mango cubes. Pour in the prepared sauce and toss all ingredients together. Stir-fry for 2 additional minutes until heated through and evenly coated with sauce.
07 - Remove from heat and transfer to serving plates. Garnish with fresh cilantro leaves and toasted sesame seeds if desired. Serve immediately with steamed rice or quinoa.

# Expert Advice:

01 -
  • The golden turmeric gives you that warming spice without heat, so it feels elegant but still approachable.
  • Sweet mango against savory soy and lime creates this complexity that tastes way more involved than the 35 minutes it actually takes.
  • Everything stays crisp and vibrant, so you're eating something that feels alive on the plate.
02 -
  • Don't let the chicken get too crowded in the wok when you first add it, or it'll steam instead of sear—work in batches if you have to, and give it space to brown.
  • The mango is fragile, so add it at the very end; if you put it in too early and stir too much, you'll end up with mango sauce instead of mango chunks.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing—that nutty warmth is a game-changer compared to raw seeds.
  • If you're making this for guests, prep everything before you start cooking and arrange your ingredients in bowls; once the wok gets going, there's no stopping to chop.
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