Mango Chicken with White Wine

Pat the chicken pieces dry with paper towels to remove excess moisture, which promotes better browning.

Heat the oil in a large skillet or wok over medium-high heat until shimmering.

Add the chicken pieces to the hot oil in a single layer and cook until golden brown on both sides, about 8–10 minutes total. Transfer to a clean plate.

Reduce heat to medium and add the crushed garlic to the same skillet, stirring constantly for 30 seconds until fragrant.

Add the diced green pepper and cook for 2–3 minutes, stirring occasionally, until slightly softened.

Pour in the white wine and soy sauce, stirring to combine and scraping up any browned bits from the pan bottom.

Return the chicken pieces to the skillet and bring the liquid to a gentle simmer.

Add the mango slices and cook for 8–10 minutes, stirring gently occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened slightly.

Taste and adjust seasoning if needed, then serve immediately over rice or noodles.