Description

This vibrant dish features tender pieces of chicken coated in a glossy, golden sauce that perfectly balances sweet and tangy notes. It is served over a bed of fluffy white rice, complemented by fresh, juicy chunks of ripe mango. A light sprinkle of fresh herbs adds a bright finish to this flavorful and satisfying meal, which is typically prepared by pan-frying the chicken and simmering it in the rich, fruit-infused sauce.

Ingredients

Scale

For the Chicken:
1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
For the Mango Sauce:
1 cup mango puree (from about 1 large ripe mango)
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
1/4 teaspoon red pepper flakes (optional)
For Serving:
2 cups uncooked jasmine or basmati rice
3 cups water
1 large ripe mango, diced into 1/2-inch pieces
2 tablespoons fresh cilantro or parsley, chopped, for garnish

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Instructions

**Prepare the Rice:** Rinse the rice thoroughly under cold water until the water runs clear. Combine rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
**Prepare the Chicken:** In a medium bowl, toss the chicken pieces with 1 tablespoon cornstarch, salt, and pepper until evenly coated.
**Cook the Chicken:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
**Make the Mango Sauce:** In the same skillet, reduce heat to medium. Add mango puree, soy sauce, rice vinegar, honey (or brown sugar), grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a gentle simmer, stirring occasionally.
**Thicken the Sauce:** Whisk the cornstarch slurry and gradually add it to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
**Combine and Serve:** Return the cooked chicken to the skillet with the sauce. Add the diced fresh mango and toss gently to coat everything evenly. Heat through for 1-2 minutes.
Serve immediately over the fluffy white rice, garnished with fresh chopped cilantro or parsley.

Notes

For the best flavor, use a ripe, sweet mango for both the puree and the diced pieces.

Adjust the sweetness and tanginess of the sauce to your preference by adding more honey/sugar or rice vinegar.

To add a subtle heat, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

For a quicker meal, use pre-cooked rice or thawed frozen mango chunks for the sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 550
Fat: 12g
Carbohydrates: 70g
Protein: 40g