Step by step

Method

5 steps

1. 1

   Cut 1 lb boneless skinless chicken breast into bite-size pieces and toss with 1 tablespoon cornstarch until lightly dusty. Whisk 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, and 1 teaspoon honey in a small bowl.

2. 2

   Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high until shimmering. Add the chicken in a single layer and sear until lightly browned and cooked through, 5–7 minutes — pieces should feel firm with no pink center. Transfer to a plate.

3. 3

   In the same pan, stir-fry 1 thinly sliced red bell pepper, ½ thinly sliced red onion, and 3 minced garlic cloves until the peppers are crisp-tender and the onion softens at the edges, about 3 minutes — garlic should smell sweet, not burnt.

4. 4

   Return the chicken and pour in the sauce. Toss 1 minute until everything looks glossy. Kill the heat and fold in 1 ripe mango peeled and cut into chunks plus 2 sliced scallions — the mango should warm through but stay juicy, not turn to mush.

5. 5

   Serve over hot jasmine rice. You want savory-sweet chicken with bright mango chunks and crisp peppers — not watery stir-fry or stringy overcooked mango.