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5 from 4 votes

Peanut Mango Stir-Fry

Prep Time10 mins
Cook Time15 mins
Total Time25 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


  • 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.
  • Heat 1 tablespoon desired cooking oil over medium-high heat in skillet.
  • Add in chicken and cook, stirring frequently until cooked through and there is no pink.
  • Remove chicken from skillet and set aside for later.
  • Add more oil if needed, and add onion. Cook until translucent.
  • Add in broccoli  and cook until tender.
  • Add chicken and mango into the skillet. Cook until mango starts to very lightly brown.
  • Turn heat to low and add desired amount of sauce to the chicken and veggies and stir to coat well.
  • Allow to simmer for about 5 minutes.
  • Pour over your favorite rice and garnish with chopped peanuts and fresh cilantro.
  • Refrigerate leftovers.


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