Spicy Mango Chicken
Transform your weeknight dinners with this irresistible Spicy Mango Chicken recipe, a perfect blend of sweet, tangy, and spicy flavors! Tender, juicy chicken thighs are seared to golden perfection, then simmered with a vibrant mix of diced ripe mangoes, red bell peppers, and a zesty homemade sauce made with soy sauce, honey, lime juice, and a kick of red chili flakes. Aromatic garlic and fresh ginger infuse the dish with bold flavor, while a cilantro garnish adds the perfect, fresh finishing touch. Ready in just 40 minutes, this tropical-inspired dish pairs beautifully with jasmine rice for a complete, satisfying meal. Whether you’re craving something exotic or hoping to impress at your next dinner party, this easy-to-make Spicy Mango Chicken is guaranteed to be a crowd-pleaser! Keywords: spicy mango chicken, sweet and spicy chicken recipe, mango chicken skillet, quick and easy chicken dinner.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, sliced
- 1 tsp red chili flakes
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped
- to taste salt
- to taste black pepper
- 4 cups cooked jasmine rice, for serving
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the sliced red bell pepper to the skillet and cook for another 3-4 minutes until slightly softened.
In a small bowl, whisk together the soy sauce, honey, lime juice, and red chili flakes.
Return the cooked chicken thighs to the skillet and pour the sauce over the chicken and vegetables. Toss to coat evenly.
Add the diced mangoes to the skillet and gently stir. Cook for an additional 3-4 minutes, allowing the mangoes to warm through and the sauce to thicken slightly.
Taste and adjust seasoning with additional salt or honey if desired.
Garnish with fresh cilantro and serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 21.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
