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Homemade Mango Chicken Recipe

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4 from 12 reviews

A vibrant and flavorful Homemade Mango Chicken recipe featuring tender chicken thighs cooked with a sweet and tangy mango sauce, served over fragrant coconut-infused jasmine rice. This quick and easy dish balances savory, sweet, and spicy notes for a delightful meal perfect for dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Rice

  • 1 cup jasmine rice
  • 1 cup chicken stock
  • 5.46 oz can coconut milk
  • 1/2 tsp white granulated sugar
  • Salt to taste

Mango Chicken

  • 2 lbs boneless, skinless chicken thigh meat
  • 2 tbsp cornstarch
  • 2-3 tbsp canola oil (for cooking)
  • 2 tbsp butter
  • 1 ripe mango
  • 1/3 cup honey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup chicken stock
  • 3 garlic cloves (pressed)
  • 1 lime (juice only)
  • 1 tsp fresh ginger (grated or shaved)
  • 1/2-1 tsp red pepper flakes (to taste)

Instructions

  1. Cook Rice: In a cooking pot over medium-high heat, combine coconut milk, chicken stock, sugar, and salt. Whisk the mixture and bring it to a boil.
  2. Add Rice: Stir in jasmine rice once, reduce heat to the lowest setting, cover with a lid, and cook undisturbed for about 18-20 minutes or according to package instructions.
  3. Fluff Rice: When the rice is cooked, fluff with a fork and set aside until ready to serve.
  4. Prepare Mango and Sauce: Dice the mango into small pieces and set aside. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, garlic, and red pepper flakes to make the sauce.
  5. Prep Chicken: Cut chicken thighs into small pieces, removing excess fat. Toss chicken pieces in cornstarch until evenly coated.
  6. Cook Chicken: Preheat a large pan over medium to medium-high heat, add canola oil, and sear the chicken on all sides until nearly cooked through. Remove chicken and set aside.
  7. Cook Mango: Lower heat to medium, melt butter in the same pan, add diced mango, and cook for a few minutes until softened.
  8. Add Sauce: Whisk the sauce again, pour it into the pan with mango, stir gently, and let it simmer for a couple of minutes.
  9. Finish Chicken: Return chicken to the pan, stir well, and cook for another 2-3 minutes until chicken is fully cooked and the sauce thickens slightly.
  10. Serve: Serve the mango chicken with the sauce spooned over the prepared coconut jasmine rice.

Notes

  • Use low sodium soy sauce to control salt levels in the dish.
  • Adjust red pepper flakes according to your preferred spice level.
  • Do not open the rice pot while cooking to ensure fluffy rice texture.
  • Properly coat chicken in cornstarch for a slightly crispy texture after searing.
  • Fresh, ripe mango adds the best sweetness and flavor to the sauce.
  • If coconut milk is unavailable, substitute with additional chicken stock and a teaspoon of coconut extract for flavor.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://avascooking.com/homemade-mango-chicken-recipe/