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Asian Mango Chicken Recipe
Ash Tyrrell

Asian Mango Chicken Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.