Ingredients
Scale
- For the Chicken:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon olive oil or sesame oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- For the Mango Glaze:
- 1 ripe mango, peeled and chopped (or ¾ cup mango purée)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or lime juice
- 2 garlic cloves, minced
- ½ teaspoon fresh grated ginger
- ½ teaspoon chili flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- For Serving (optional):
- Steamed jasmine rice or rice noodles
- Sliced green onions
- Toasted sesame seeds
- Fresh cilantro or Thai basil
- Lime wedges
Instructions
- Prepare the Glaze: Blend the chopped mango until smooth. Pour into a small saucepan and add soy sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Bring to a simmer over medium heat, then reduce to low for 5–6 minutes. Stir in cornstarch slurry and cook until thickened, 1–2 minutes. Set aside.
- Cook the Chicken: Season chicken with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until golden and cooked through.
- Glaze and Toss: Reduce heat to low. Pour mango glaze over chicken and toss to coat. Simmer 2–3 minutes until fully caramelized.
- Serve and Garnish: Serve over warm rice or noodles. Top with green onions, sesame seeds, herbs, and a squeeze of lime if desired.
Notes
- Double the glaze and save half for drizzling over vegetables or rice.
- Swap chicken with shrimp or tofu for a pescatarian/vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian