Description
Mango chicken brings tropical flavors right to your dinner table with tender chicken coated in a sweet and tangy sauce that makes weeknight meals feel special. Juicy mangoes and spices create a delightful combination that turns ordinary chicken into something you’ll want to add to your regular recipe rotation.
Ingredients
Scale
Main Protein:
- 500 g (1.1 lb) chicken breast or thighs
Fruits and Vegetables:
- 1 large ripe mango
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 1 teaspoon ginger
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 2 tablespoons oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt
- Pepper
- Fresh cilantro
- Green onions
Instructions
- Gather all ingredients: 500g (1.1 lbs) chicken breast, 1 ripe mango, 1 red bell pepper, 1 onion, ensuring everything is prepped and within easy reach.
- Heat 2 tablespoons vegetable oil in a wok at medium-high temperature (375°F/190°C) until shimmering and nearly smoking.
- Add chicken pieces and sear for 4-5 minutes, stirring constantly, until golden brown and almost completely cooked through.
- Transfer chicken to a clean plate, keeping warm while maintaining crisp exterior.
- In the same wok, add sliced onions and bell peppers, sautéing for 2-3 minutes until slightly softened.
- Introduce minced garlic and grated ginger, stirring rapidly for 30 seconds to release aromatic flavors.
- Pour 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 2 tablespoons sweet chili sauce into the wok.
- Create cornstarch slurry by mixing 1 teaspoon cornstarch with 2 tablespoons water, then pour into sauce to thicken.
- Return chicken to wok, gently folding to coat with glossy sauce for 1-2 minutes.
- Add cubed mango, tossing briefly to warm without breaking fruit’s delicate texture.
- Season with salt and pepper, adjusting to your taste preferences.
- Plate immediately, garnishing with fresh chopped cilantro or green onions for bright color and fresh flavor.
Notes
- Cutting chicken and mango into uniform pieces helps ensure even cooking and a balanced bite in every spoonful.
- Letting the chicken sit out for 15 minutes before cooking helps it reach room temperature, which promotes more even browning.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch from a dedicated gluten-free facility.
- If fresh mangoes aren’t available, frozen mango chunks work great and can be added directly to the wok for a quick, convenient alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 70 mg