For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs: Opt for chicken thighs over breasts for a richer flavor and more tender texture that remains juicy even with high-heat cooking. Cut them into bite-sized, uniform pieces, about 1-inch cubes, to ensure even cooking and quick stir-frying.
• 2 Tablespoons Soy Sauce (Low Sodium): Soy sauce is the cornerstone of the marinade, imparting a savory umami depth and saltiness. Low sodium is recommended to control the overall salt level and allow the other flavors to shine through.
• 1 Tablespoon Cornstarch: This is the secret to incredibly tender chicken. Cornstarch creates a protective coating around the chicken pieces, sealing in moisture during stir-frying and giving them that velvety texture we all crave in Chinese takeout.
• 1 Teaspoon Fresh Ginger, Grated: Fresh ginger adds a warm, zesty, and slightly spicy note that is essential to authentic Chinese flavors. Grate it finely to release its aromatic oils and ensure it blends seamlessly into the marinade.
• 2 Cloves Garlic, Minced: Garlic provides a pungent, savory base note that complements the ginger and soy sauce beautifully. Mince it finely to prevent large pieces from burning during the stir-fry process.
• ½ Teaspoon White Pepper: White pepper offers a subtle heat and a unique earthy flavor that’s distinct from black pepper. It’s a common ingredient in Chinese cuisine and adds a layer of complexity to the marinade.

For the Stir Fry Sauce:

• ¼ Cup Soy Sauce (Low Sodium): Soy sauce forms the base of the stir-fry sauce, mirroring its role in the marinade and amplifying the savory notes throughout the dish. Again, low sodium is preferred for balanced flavor.
• 2 Tablespoons Honey: Honey introduces a natural sweetness that balances the saltiness of the soy sauce and complements the tanginess of the rice vinegar. It also adds a beautiful glossy sheen to the sauce as it reduces.
• 1 Tablespoon Rice Vinegar: Rice vinegar provides a crucial tangy element that cuts through the richness of the sauce and brightens the overall flavor profile. It’s milder and sweeter than white vinegar, making it ideal for Asian cuisine.
• 1 Tablespoon Sesame Oil: Sesame oil is a flavor powerhouse, lending a nutty, aromatic richness that’s characteristic of Chinese stir-fries. Use toasted sesame oil for the most intense flavor, but a little goes a long way.
• 1 Teaspoon Cornstarch: Cornstarch acts as a thickening agent in the sauce, ensuring it coats the chicken and vegetables beautifully and creates that luscious, slightly thickened consistency we associate with stir-fries.
• ½ Teaspoon Red Pepper Flakes (Optional): For those who enjoy a touch of heat, red pepper flakes add a subtle spicy kick that balances the sweetness and savory notes. Adjust the amount to your preference, or omit entirely for a milder dish.

For the Stir Fry:

• 2 Ripe but Firm Mangoes: The star of the show! Choose mangoes that are ripe but still firm enough to hold their shape during stir-frying. Overripe mangoes will become mushy. Peel them and dice them into approximately 1-inch cubes, similar in size to the chicken pieces. The sweetness and tropical tang of the mango are what make this stir-fry truly special.
• 1 Red Bell Pepper: Red bell pepper adds a vibrant color, a slightly sweet flavor, and a satisfying crisp-tender texture to the stir-fry. Slice it thinly into strips for quick and even cooking.
• 1 Green Bell Pepper: Green bell pepper contributes a slightly more assertive, slightly bitter flavor that complements the sweetness of the red bell pepper and mango. Slice it into strips as well, aiming for similar sizes for uniform cooking.
• 1 Medium Yellow Onion: Yellow onion provides a foundational savory flavor and a touch of sweetness as it caramelizes during stir-frying. Slice it thinly into half-moons or strips.
• 1 Cup Broccoli Florets: Broccoli florets offer a healthy dose of cruciferous vegetables, adding a slightly earthy flavor and a satisfying crunch. Cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking.
• 2–3 Tablespoons Cooking Oil (Vegetable, Canola, or Peanut Oil): A neutral, high-heat oil is essential for stir-frying. Vegetable, canola, or peanut oil are all excellent choices as they can withstand high temperatures without smoking and have minimal flavor that won’t interfere with the other ingredients.