Sweet and Spicy Mango Chicken
Transform your dinner routine with this Sweet and Spicy Mango Chicken—a perfect balance of tropical sweetness and fiery heat. Tender, juicy chicken thighs are seared to golden perfection before being simmered in a luscious mango-infused sauce made with ripe mangoes, honey, soy sauce, and a kick of red chili flakes. Fresh lime juice and grated ginger add zesty brightness, while a cornstarch slurry ensures the sauce achieves just the right velvety thickness. Finished with a touch of cilantro for a vibrant garnish, this dish pairs beautifully with steamed rice or a crisp side salad. Ready in just 40 minutes, this flavorful recipe is ideal for busy weeknights or an impressive dinner party centerpiece. Bring bold, exotic flavors to your table with this irresistible mango chicken delight!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 2 medium Ripe mangoes
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Lime juice
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Olive oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Cilantro (chopped, for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and dice the mangoes into small cubes, reserving any excess mango juice.
In a medium bowl, whisk together soy sauce, honey, lime juice, garlic, ginger, red chili flakes, salt, and pepper. Stir in half of the diced mango, mashing slightly to release more flavor. Set aside.
Season the chicken thighs with a pinch of salt and pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
In the same skillet, pour in the mango sauce mixture. Bring it to a simmer and cook for 2-3 minutes, stirring occasionally.
Return the chicken thighs to the skillet, coating them in the sauce. Cover and cook for 10-12 minutes, flipping the chicken halfway through, until the chicken is fully cooked (165°F internal temperature).
In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the skillet and cook for 2-3 minutes until the sauce thickens.
Add the remaining diced mango to the skillet and stir gently to combine. Cook for another 1-2 minutes to warm the mango pieces.
Remove the skillet from heat and garnish the dish with chopped cilantro.
Serve the Sweet and Spicy Mango Chicken with steamed rice or your favorite side dish.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 105.0 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2106 mg | 45% | |
*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.
