5 from 4 votes
Peanut Mango Stir-Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Main Course
Keyword: mango, peanut sauce, stir fry
Servings: 4
For Stir-Fry
  • 1 1/2 lb. chicken breast tenderloins (breast will work as well) cut into bitesized pieces (or desired protein)
  • 4 c broccoli florets
  • 2 c cubed mango
  • 1/2 small red onion julienned
  • crushed peanuts and fresh cilantro for serving
For Sauce
  • 2/3 c peanut butter natural, creamy
  • 1/2 ripe mango
  • 1/4 c soy sauce/tamari tamari for gluten free
  • 1 - 2 garlic clove minced
  • 1/4 - 1/2 tsp crushed red pepper
  • 1 T maple syrup or honey
  • 1/3 - 1/2 c water depending on desired thickness
  • 1 tsp rice vinegar
  1. In a blender, combine 1/2 mango for the sauce and 1-2 tablespoon water. Blend on high until smooth. Add all other ingredients for the sauce and into the blender and blend until smooth, adding water slowly to get desired thickness. I like mine pretty thick.

  2. Heat 1 tablespoon desired cooking oil over medium-high heat in skillet.
  3. Add in chicken and cook, stirring frequently until cooked through and there is no pink.
  4. Remove chicken from skillet and set aside for later.
  5. Add more oil if needed, and add onion. Cook until translucent.
  6. Add in broccoli  and cook until tender.

  7. Add chicken and mango into the skillet. Cook until mango starts to very lightly brown.
  8. Turn heat to low and add desired amount of sauce to the chicken and veggies and stir to coat well.
  9. Allow to simmer for about 5 minutes.
  10. Pour over your favorite rice and garnish with chopped peanuts and fresh cilantro.
  11. Refrigerate leftovers.
Recipe Notes

I also like to add a diced red pepper to this recipe sometimes.