Mango Turmeric Chicken Stir-Fry (Print)

Juicy chicken woks with mango, snap peas and peppers in a turmeric-infused blend bursting with bright flavors.

# Components:

→ Protein

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

→ Marinade

02 - 2 tablespoons gluten-free soy sauce
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 ounces 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 gluten-free soy sauce
14 - 1 tablespoon fish sauce, optional
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey

→ Oil and Garnish

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

# Directions:

01 - In a mixing bowl, combine chicken breast with gluten-free soy sauce, lime juice, turmeric powder, honey, and black pepper. Mix thoroughly to coat all pieces evenly and allow to marinate for 10 minutes.
02 - In a separate small bowl, whisk together gluten-free soy sauce, fish sauce if using, lime juice, and honey. Reserve this mixture for later use.
03 - Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3 to 4 minutes until fully cooked through. Transfer cooked chicken to a clean plate.
04 - Add the remaining 1 tablespoon of oil to the wok. Sauté minced garlic and sliced red onion for 1 minute until fragrant and beginning to soften.
05 - Add sliced red and yellow bell peppers along with trimmed snap peas to the wok. Stir-fry for 2 to 3 minutes until vegetables achieve a tender-crisp texture.
06 - Return the cooked chicken to the wok, add mango cubes, and pour in the reserved sauce. Toss all components together and stir-fry for 2 additional minutes until the dish is heated through and evenly coated with sauce.
07 - Remove from heat. Garnish with fresh cilantro leaves and toasted sesame seeds if desired. Serve immediately alongside steamed rice or quinoa.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means dinner on a busy night without the takeout guilt.
  • The turmeric gives you that warm, slightly earthy glow while the mango keeps things bright and unexpected.
  • One pan, barely any cleanup, and your kitchen smells absolutely incredible the whole time you're cooking.
02 -
  • Don't skip the marinating step—that turmeric needs time to start breaking down the chicken and infusing it with flavor, not just coating the surface.
  • Keep your heat medium-high and don't crowd the pan; if you dump everything in at once it steams instead of fries, and you lose that beautiful texture.
  • Taste the sauce before you pour it in; if it's too salty, add a splash of lime juice to balance it out.
03 -
  • Have all your ingredients prepped and bowls ready before you heat the pan; stir-frying moves fast and you won't have time to chop garlic once things are sizzling.
  • Don't dump cold mango from the fridge into the hot pan at the end; let it sit out for a few minutes so it doesn't seize up the temperature and turn mushy.
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