Asian Mango Chicken Recipe: Sweet, Tangy & Savory Dish

When I first made this Asian Mango Chicken, I couldn’t believe how good it turned out. The chicken was juicy, the mango gave it a sweet tropical punch, and the sauce clung to every piece like magic.

I loved how the flavors balanced—sweet, savory, and just a little spicy. The best part? It came together so quickly, and I didn’t feel like I was spending all day in the kitchen. Honestly, it’s one of those dishes I can’t wait to make again.

Ingredients You’ll Need

Here’s everything I used and why it makes the recipe so delicious.

1 pound boneless, skinless chicken thighs, diced – thighs stay juicier than chicken breasts.
2 tablespoons cornstarch – helps the chicken get crispy and holds the sauce.
2 tablespoons canola oil – great for searing without overpowering flavors.

For the Mango Sauce:

1 cup fresh mango, diced – ripe mango gives the perfect sweetness (don’t use underripe mango).
3 tablespoons soy sauce – brings savory depth.
2 tablespoons honey – adds natural sweetness without being heavy.
½ cup chicken stock – rounds out the sauce and adds umami.
2 garlic cloves, minced – aromatic and flavorful.
1 teaspoon fresh ginger, grated – adds warmth and a gentle kick.
1 tablespoon lime juice – brightens the sauce.
½ teaspoon red pepper flakes – a light heat; you can add more if you like spicy food.
1 tablespoon butter – makes the sauce silky and rich.

For the Coconut Rice:

1 cup jasmine rice – light and fluffy, perfect for soaking up sauce.
1 cup coconut milk – adds a creamy, slightly sweet flavor.
1 cup chicken stock – makes the rice more savory and balanced.
1 teaspoon sugar – just enough sweetness to complement the mango.
¼ teaspoon salt – brings all the flavors together.

Note: This recipe makes 3–4 servings. Double the ingredients for a larger family meal.

Variations – Make It Your Own

This recipe is flexible and can easily fit different tastes or diets.

Dairy-free: Swap the butter for coconut oil.
Low-sugar: Replace honey with a sugar-free syrup or stevia.
Extra spicy: Add more red pepper flakes or drizzle chili oil.
Protein swap: Try shrimp, salmon, or even tofu for a vegetarian-friendly version.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment You’ll Need

Large pan – for cooking the chicken and sauce.
Saucepan with lid – to make fluffy coconut rice.
Knife and cutting board – for chopping mango and chicken.
Wooden spoon – to stir sauces and keep everything well mixed.

How to Make Asian Mango Chicken Recipe?

This dish is simple, but every step adds layers of flavor.

Prepare the Coconut Rice

Start by combining coconut milk, chicken stock, sugar, and salt in a saucepan. Stir, then bring it to a boil. Add the jasmine rice, reduce the heat, cover, and let it cook until fluffy. This rice becomes the perfect base to soak up the sweet and savory sauce.

Prep the Chicken

Cut the chicken thighs into bite-sized pieces. Toss them in cornstarch until coated. This step helps the chicken get a golden crust and makes the sauce cling better later.

Make the Mango Sauce

Dice the mango and set it aside. Mix soy sauce, honey, lime juice, chicken stock, ginger, garlic, and red pepper flakes in a bowl. This creates the sweet, savory, and tangy sauce that makes the dish stand out.

Sear the Chicken

Heat oil in a large pan over medium-high heat. Add the coated chicken and cook until golden and crisp on the outside. Remove and set aside—you’ll add it back in later to soak up the sauce.

Cook the Mango and Sauce

In the same pan, melt butter, then add the diced mango. Let it soften slightly before pouring in your sauce mixture. Stir and simmer for a few minutes until slightly thickened.

Combine and Finish

Return the chicken to the pan and mix well until each piece is coated in the sauce. Let it simmer for a couple more minutes so the flavors really sink in. Serve over coconut rice and enjoy a restaurant-worthy meal at home.

Additional Tips for Making this Recipe Better

After making this a few times, here’s what worked best for me:

Use fully ripe mango – it makes the sauce naturally sweet and flavorful.
Don’t rush the rice – letting it steam fully gives it the perfect fluffy texture.
Avoid high heat with the sauce – it keeps the mango flavor fresh instead of bitter.
Taste before serving – you can add extra lime juice or soy sauce to balance it just right.

How to Serve Asian Mango Chicken Recipe?

I love serving this dish over coconut rice because it soaks up the sauce beautifully. Fresh cilantro and lime wedges add color and a burst of freshness. For extra crunch, sprinkle sesame seeds or toasted coconut on top. If I want something lighter, I skip the rice and serve it over a green salad with an Asian-style dressing.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 804
Protein: 51g
Carbohydrates: 79g
Fat: 32g

Make Ahead and Storage

Make Ahead: You can prep the chicken and sauce separately, then store them in airtight containers. When you’re ready, just reheat and combine.
Storage: Leftovers stay fresh in the fridge for up to 3 days.
Freezing: Store the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Reheating: Warm gently in a pan with a splash of chicken stock to bring back the sauce’s texture.

Why You’ll Love This Recipe?

This dish checks all the boxes for a perfect weeknight meal.

Quick and easy – ready in just 30 minutes.
Packed with flavor – sweet, tangy, savory, and just a little heat.
Healthy – high in protein and balanced with wholesome ingredients.
Customizable – works with shrimp, salmon, or tofu.
Restaurant-style at home – looks impressive but is simple to make.

Ash Tyrrell