Mango Turmeric Chicken Stir (Printable Version)

Juicy chicken mingles with mango, snap peas, and peppers, infused with golden turmeric for a fresh meal.

# Ingredient List:

→ Protein

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

→ Marinade

02 - 2 tablespoons soy sauce, gluten-free
03 - 1 tablespoon 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 cubed
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 soy sauce, gluten-free
14 - 1 tablespoon fish sauce, optional
15 - 1 tablespoon 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 - Combine sliced chicken with 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon turmeric powder, 1 teaspoon honey, and 1/2 teaspoon black pepper in a bowl. Mix thoroughly and marinate for 10 minutes.
02 - In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon fish sauce if using, 1 tablespoon lime juice, and 1 teaspoon honey. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry for 3 to 4 minutes until cooked through. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and sliced onion for 1 minute until fragrant.
05 - Add sliced red and yellow bell peppers with snap peas. Stir-fry for 2 to 3 minutes until vegetables reach tender-crisp texture.
06 - Return cooked chicken to the pan with mango cubes. Pour prepared sauce over all ingredients and toss to combine. Stir-fry for 2 additional minutes until heated through and well coated.
07 - Remove from heat. Garnish with fresh cilantro leaves and toasted sesame seeds if desired. Serve immediately with steamed rice or quinoa.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like something you actually want to cook.
  • The turmeric isn't just there for show—it brings warmth and earthiness that makes every bite feel intentional, not accidental.
  • Fresh mango and snap peas keep things light while the chicken fills you up, so you feel satisfied without feeling heavy.
02 -
  • Don't crowd the wok when you cook the chicken—I learned this by trying to cook it all at once and ending up with steamed, pale chicken instead of caramelized pieces.
  • Mango ripeness is everything; an underripe mango will taste mealy, but one that's too soft will dissolve into the sauce and disappear.
  • The sauce will thicken as it cools, so serve it immediately while everything is still glossy and pourable.
03 -
  • Slice your chicken while it's still slightly firm, right out of the fridge—it's easier to get those thin, even pieces that cook through quickly.
  • Have everything prepped and sitting next to your wok before you turn on the heat; stir-frying doesn't give you time to chop things mid-flight.
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