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Szechuan Mango Chicken

Szechuan spices bring the heat, while sweet mango helps cool the flames. In this video, you’ll learn how to make a sweet and spicy Szechuan-style chicken and mango recipe. We’ll show you how to prepare the chicken, the vegetables, and the fresh mango for quick stir-frying in a wok or large skillet. You’ll also see a recipe for a quick sauce with hoisin sauce, rice wine vinegar, soy sauce, sesame oil, and honey. Then get ready: once you have all the ingredients ready, it only takes minutes to stir fry the chicken, mangoes, and vegetables in hot oil. Szechuan mango chicken is a fast, flavorful meal that’s great for busy weeknight dinners.

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  • MetaSpiritualMichael

Let's see if this will let me add some notes here...I'm new to site so bare with me but it seems like a lot of people want the written recipe: Separate 1 egg white into a bowl & add salt/pepper. Slice 2 boneless, skinless breasts into 1/2" thick slices & add to egg. Thicken with corn- starch (maybe1 tablespoon?) and set aside. Mince 3 cloves of garlic and 3/4" of ginger. Julienne 1 green bell pepper & mince 1 jalapeño. Peel 1 fresh mango, remove the pit & cut it into 1/4" thick slices. Now, prepare the sauce: add 1 tablespoon of hoisin sauce, 2 tablespoons of rice wine vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil &1 tablespoon of honey. Set aside. Now preheat a wok, or a large skillet if you don't have a wok, with 2 tablespoons of canola oil and get it nice and hot. Once hot, add 3 to 5 whole Szechuan peppers. Then in rapid succession add the garlic, the ginger and the jalapeño. Add the bell peppers and cook for about 30 seconds; just enough to soften them up. T

  • C Covarrubias

I finally got brave and made this dish... it was great! My little ones and hubby loved it! I had to view the video a few times to really figure out some of the quantities. I figured she did this based on 2 breast pieces. I did 4 since I have a larger family, but for the purpose of this video here are the directions: 2 Chicken Breasts 1 Egg (just need the egg white) 1 Mango 1 Bell Pepper 3 Cloves or garlic (or less/more to taste) 3/4 inch of Ginger (or less/more to taste) 1 Jalapeño 3-5 green onions (Scallions) 3-5 Szechwan Peppers Cilantro to taste To Prepare the Sauce: 1 Tablespoon: Hoisin Sauce 1 Tablespoon: Sesame Oil 1 Tablespoon: Honey 2 Tablespoons: Soy Sauce 2 Tablespoons: Rice Wine Vinegar -Place egg white(s) in a bowl and season with Salt & Pepper (Whisk) -Slice chicken into 1/2 inch thick- Place chicken in egg white(s) and add a tablespoon of cornstarch. Mix it well and let it sit while you go on to the cutting... -Mince Garlic (again you can

  • Karen Quinlan