The pressure builds and you start counting down minutes until you eat. You spot the sealing ring snug on the pot, and you know everything's ready to go. That hiss from the valve is like a countdown soundtrack, making your hunger grow stronger each second.
You remember the steam cues from last time and watch the valve carefully—not too fast, not too slow. The quick release method jars you a bit, but heck, it gets you eating sooner. You feel the excitement bubbling as the pressure starts to fall and the lid loosens just right.
By the time you open the lid, the aroma hits you like a wave of comfort. That combo of tender chicken and sweet mango is so good you almost forget how easy the whole process was. You gotta snap yourself back to reality and plate up before your stomach starts sounding louder than the valve hiss.
Why This Recipe Works Every Single Time
- Using cornstarch and flour mix makes the chicken crispy even after pressure cooking.
- The balance of sweet mango and spicy chili sauce hits all your taste buds.
- Quick release saves time and keeps the veggies crisp, so they don’t get mushy.
- The sealing ring ensures perfect pressure build for even cooking.
- Simple ingredients but packed with bold and fresh flavors.
- Multi-step stir-fry technique locks in the texture and flavor.
- Adjusting vinegar and ketchup adds an extra tang that brightens the dish.
Your Simple Ingredient Checklist
- 1 pound skinless boneless chicken breasts or thighs, cut into bite-sized pieces.
- ¼ cup cornstarch to crispen the chicken’s coating nicely.
- ¼ cup all-purpose flour gives that extra crunch.
- 1 teaspoon ginger garlic paste for that subtle zing.
- Salt and ground black pepper, just the right amount to season.
- Neutral flavored oil for frying—something like vegetable or canola works.
- 3 tablespoons cooking oil for stir-frying the veggies and chicken later.
- 2 tablespoons chopped garlic and 2-3 green chilies for heat and aroma.
- 1 large onion and 1 cup cubed bell peppers add freshness and crunch.
You also gonna mix the sauce from ingredients you probably got hanging around: dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, and a little cornstarch to thicken. Don't forget the ripe mango cubes for that fruity punch and some chopped spring onion greens to sprinkle on top at the end.
The Exact Process From Start to Finish
- First, cut your chicken into bite-sized pieces and toss them in a bowl.
- Add cornstarch, flour, ginger garlic paste, salt, and pepper to the chicken. Give it a good mix so each piece is coated evenly.
- Heat neutral oil over medium heat in a deep pan. Fry chicken batches until golden and crispy. Set aside on a paper towel so it soaks up extra oil.
- In a wok or big skillet, heat 3 tablespoons cooking oil over medium-high heat.
- Add chopped garlic and green chilies. Stir-fry for about a minute till you smell the fragrance.
- Throw in onions and sauté until they turn translucent and soft.
- Add bell peppers next and stir-fry for just 2-3 minutes so they stay kinda crispy.
- Toss fried chicken back in, then pour over your sauce mix made from mango puree, soy sauce, vinegar, ketchup, chili sauce, and a cornstarch slurry. Stir everything to coat well, cooking 2-3 more minutes until sauce thickens nicely.
Finish with a sprinkle of spring onions. Serve it hot over rice or noodles to catch all that saucy goodness.
Valve Hacks You Need to Know
- Make sure your sealing ring is clean and fits well to avoid steam leaks while cooking.
- When pressure’s built, listen for the valve hiss to know it’s time to start your quick release countdown.
- Use the quick release method for crisp veggies in stir-fry dishes like this one.
- You can slightly tilt the valve with a spoon to control steam escape if you want a slower release without waiting forever.
- Before opening, give the pot a gentle nudge to check if pressure is fully released—better safe than sorry!
The Flavor Experience Waiting for You
You’ll notice how the chicken holds a perfect crisp on the outside, juicy and tender inside. It’s kinda like biting into something both soft and crunchy all at once. The mango adds this sweet, tropical twist that cuts through the heat from chilies in just the right way.
The rich sauce clings to every bite, blending sweet, tangy, and spicy in a beautiful dance on your tongue. Garlic and onion give a soul-warming background flavor you can't really put into words. And those bell peppers provide a fresh crunch to remind you this is not your average stir fry.
Overall, this dish feels like a fun, flavorful adventure with every mouthful. It’s got that homey vibe but still feels kinda fancy enough for guests—win win, right?
Your Leftover Strategy Guide
First, store leftovers in an airtight container once it cools to room temp. This keeps the chicken from drying out. Pop it in the fridge for up to three days.
If you wanna keep it longer, freeze leftovers in a freezer-safe bag or container. Thaw it overnight in the fridge before reheating. It works real good for quick meals later.
Reheating is best done in a skillet with a splash of water to loosen the sauce, so chicken stays juicy and veggies don’t get rubbery. Avoid microwaving too long or it gets funky in texture.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Absolutely. Thighs stay juicier and have more flavor, so they work great here.
- What if I don’t have green chilies? You can swap with a pinch of red pepper flakes or a dash of hot sauce.
- Why do you coat chicken with flour and cornstarch? That combo gives you a crispy texture that holds up well even after pressure cooking.
- How do I stop veggies from getting mushy? Use quick release right after pressure’s done, so veggies stay crisp and fresh.
- Can I make this vegan? You’d need a chicken substitute and swap fish-based sauces for soy alternatives. The technique still works tho.
- Do I need to peel mangoes? Yes, peeling helps you get the clean sweet fruit without weird bits. Ripe mangoes taste best for this.
For a delicious family-friendly slow cooker dinner, try our Classic Crockpot Pierogi Casserole with Kielbasa. Also, pair your main meal with tasty sides such as our Easy Marinated Cheese Appetizer with Salami & Green Olives or snack on our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a flavorful touch. Check out more simple fun recipes in our collection to keep your menu exciting and fresh!
Chinese Style Mango Chicken Stir Fry Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound skinless boneless chicken breasts or thighs cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- neutral flavored oil for frying
- 3 tablespoons cooking oil for stir-frying
- 2 tablespoons chopped garlic
- 2-3 green chilies chopped
- 1 large onion cut into 1-inch cubes
- 1 cup bell peppers cubed
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch for slurry
- 1 cup water
- 1 cup ripe mangoes peeled and cubed
- spring onion greens chopped, for garnish
Instructions
Instructions
- First, cut your chicken into bite-sized pieces and toss them in a bowl.
- Add cornstarch, flour, ginger garlic paste, salt, and pepper to the chicken and mix well.
- Heat oil over medium heat in a pan and fry chicken in batches until golden and crispy. Drain on paper towel.
- In a wok, heat 3 tablespoons cooking oil over medium-high heat.
- Add chopped garlic and green chilies. Stir-fry for 1 minute.
- Add onion and sauté until translucent.
- Add bell peppers and stir fry for 2-3 minutes.
- Add fried chicken back in the wok.
- Mix sauce using mango puree, soy sauce, vinegar, ketchup, chili sauce, and cornstarch slurry.
- Pour sauce into wok, stir everything to coat well, and simmer for 2-3 minutes.
- Sprinkle with chopped spring onions before serving.
- Serve hot with rice or noodles.
