Description
Mango Chicken Recipe bursting with juicy mango, tender chicken cooked in a sweet & savory sauce. Quick, easy, and oh-so-delicious!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 ripe mangoes (about 2 cups/300g when diced)
- 1 red bell pepper, diced (about 1 cup/150g)
- 1 medium onion, finely chopped (about 1 cup/160g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- 1 tablespoon (15ml) fresh ginger, grated
- 1 cup (240ml) chicken broth
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) soy sauce (low-sodium preferred)
- 1 tablespoon (15ml) lime juice
- 2 teaspoons (10g) honey
- 1 teaspoon (5g) curry powder
- ½ teaspoon (2.5g) red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Step 1: Prepare the Chicken Pat the chicken pieces dry with paper towels to ensure proper browning. Season generously with salt and pepper on all sides. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes on each side until golden brown but not fully cooked through. Transfer to a clean plate and set aside.
- Step 2: Create the Flavor Base In the same skillet, add the remaining tablespoon of oil. Add the chopped onions and sauté for 2-3 minutes until translucent. Add the red bell pepper and continue cooking for another 2 minutes until slightly softened. Stir in the minced garlic and grated ginger, cooking for just 30 seconds until fragrant, being careful not to burn them.
- Step 3: Develop the Sauce Sprinkle the curry powder over the vegetable mixture and stir constantly for 30 seconds to toast the spices and release their aromas. Pour in the chicken broth, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pan. Stir in the soy sauce, honey, and red pepper flakes.
- Step 4: Add the Mango Take half of your diced mango and purée it in a blender until smooth. Add this mango purée to the skillet and stir to combine. Add the remaining diced mango pieces to the sauce. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Step 5: Finish the Dish Return the chicken pieces to the skillet, including any accumulated juices. Gently fold to coat the chicken with the mango sauce. Cover and simmer on low heat for 5-7 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C). Remove from heat and stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning if needed.
- Step 6: Serve Transfer your Mango Chicken to a serving dish and garnish with fresh cilantro leaves. Serve immediately over steamed rice, quinoa, or with warm naan bread to soak up the delicious sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal
- Sugar: 17g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg