Stir fries are always a quick, simple meal to put together on a weeknight and my family absolutely loves this mango flavoured version. I like to make my own homemade stir fry sauces as I know exactly what goes into them as quite often shop bought versions can be high in salt and/ or sugar. This homemade mango sauce is both simple and quick to put together and although not super healthy as it does use things like mayonnaise and mango chutney it does make a delicious midweek meal. Plus you can substitute the mayo for yoghurt and the mango chutney for mango pulp.
Firstly prep everything that you will need for your stir fry. They will generally consist of:
- A carbohydrate source- e.g. s noodles or rice
- A protein source – e.g. chicken, turkey, quorn or soya
- Vegetables – e.g. sliced peppers
- The sauce to pour over (this is what this recipe is all about! 🙂
Make up 50mls of your chosen stock (chicken or veg) in a jug and put aside.
Grate and dice your chosen veggies. For mine I use grated courgette, grated carrot, sweetcorn and peppers. I tend to peel the outer green skin of the courgette before grating. We also sometimes add in some peas that we’ve grown in the garden. You can of course use packets of pre-cut stir fry veggies.
The mango sauce is is easy to make, you combine the light mayonnaise, mango chutney, soy sauce, lemon juice and garlic and mix. I often use a clean jam jar or shaker for this, just close the lid give it a good shake.
Now pick your chosen protein source and dice into small pieces, this can be chicken, turkey breast, quorn or soya. In a wok cook a handful of your chosen protein with a little oil until cooked through.
Pour the mango sauce mixture over your chosen protein in the pan and stir through. It should become sticky.
Add in your stock a little at a time, stirring through thoroughly each time you add a little. You want the mixture to remain like a sauce and not become too watery. Leave it to simmer for 5 minutes until the sauce thickens. Add a little water if it becomes too thick. The consistency should be thin but not too watery and stick to the chicken nicely.
It is at this point that you can add in a handful of cubed mango pieces, this is completely optional. If you are using wholewheat noodles then add here and cook for required cooking time. If serving with rice, cook rice according to packet instructions and serve with the mango chicken on top. I hope you enjoy!
Mango Stir Fry Sauce
This mango stir fry sauce recipe is a speedy weeknight meal perfect served with wholewheat noodles or basmati rice. For a vegetarian version swap chicken with Soya or Quorn chicken.
- 1 tbsp light mayonnaise (or you can use natural yoghurt)
- 1 tbsp mango chutney or mango pulp
- 1 tbsp reduced salt soy sauce
- 1 tbsp lemon juice
- 50ml chicken stock or vegetable stock
- 1 tsp chopped garlic
- Small handful fresh mango, cubed (optional)
- 1 tbsp rapeseed oil
- Chicken breast/ quorn/ soya
- Rice or wholewheat noodles
- In a wok cook a handful of your chosen protein source e.g. chicken or soya with a little oil until cooked through.
- Add your chosen veggies (use ones that your kids will eat, e.g. grated carrot, peppers or courgette).
- Make up your stock and put aside.
- Combine the rest of the ingredients for the sauce in a shaker and mix, pour over the cooked chicken
- Once the contents of the pan become sticky add in your stock a little at a time.
- Simmer over a medium heat for 5 minutes until the sauce thickens. Add a little water if it becomes too thick.
- Add in a handful of cubed mango pieces (if using). The consistency should be thin but not too watery and stick to the chicken nicely. If you are using wholewheat noodles then add here and cook for required cooking time. If serving with rice, cook rice according to packet instructions and serve with the mango chicken on top.
Ideas to serve with
Perfect served with basmati or wild rice