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Asian Mango Chicken: Sweet, Tangy & Easy Dinner

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Experience a vibrant explosion of flavors with this Asian Mango Chicken, featuring succulent chicken pieces in a luscious mango sauce. Perfect for busy evenings, this dish is a guaranteed crowd-pleaser that will brighten up any meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (or breast), cut into 1-inch cubes
  • 2 ripe mangoes, diced into 1/2-inch to 3/4-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar (or honey)
  • 1/4 cup chicken broth (or water)
  • 1–2 teaspoons chili-garlic sauce (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon cooking oil (vegetable or canola)
  • 1 teaspoon toasted sesame oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small yellow or white onion, sliced
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, minced

Instructions

  1. Dice the boneless, skinless chicken thighs (or breast) into 1-inch bite-sized pieces and pat them dry with paper towels.
  2. Peel the ripe mangoes and cut the flesh away from the pit. Dice the mango into 1/2-inch to 3/4-inch pieces and set aside.
  3. Slice the bell peppers and onion into thin strips or bite-sized pieces. Mince the fresh ginger and garlic.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar (or honey), chicken broth (or water), and chili-garlic sauce (if using).
  5. In a separate tiny bowl, combine the cornstarch with 2 tablespoons of cold water to create a slurry.
  6. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of cooking oil.
  7. Once the oil is shimmering, add the chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  8. Add another teaspoon of oil to the same skillet if needed. Toss in the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
  9. Add the sliced bell peppers and onions to the skillet and stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  10. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables and stir to combine.
  11. Bring the sauce to a gentle simmer. Stir the cornstarch slurry one last time and slowly pour it into the simmering sauce while stirring constantly until the sauce thickens.
  12. Remove the skillet from the heat and gently fold in the diced fresh mango. Drizzle with a teaspoon of toasted sesame oil.
  13. Serve the Asian Mango Chicken immediately over fluffy steamed jasmine rice, brown rice, or noodles.

Nutrition

Keywords: Ensure the mangoes are perfectly ripe for the best flavor. Adjust the sweetness and spice level to your preference, and feel free to add more quick-cooking vegetables for added nutrition.

Find it online: https://softtasty.com/asian-mango-chicken-recipe-sweet-tangy-easy-dinner/