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Asian mango glazed chicken over jasmine rice garnished with sesame seeds and green onions

Sweet and Savory Asian Mango Glazed Chicken

Golden-seared chicken tossed in a luscious homemade mango glaze infused with garlic, soy, ginger, and a hint of chili. Dairy-free, weeknight-ready, and bursting with tropical flavor in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts cut into bite-size pieces
  • 1 tbsp olive oil or sesame oil
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 ripe mango, peeled and chopped or 3/4 cup mango puree
  • 2 tbsp low-sodium soy sauce use tamari for gluten-free
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar or lime juice
  • 2 garlic cloves, minced
  • 0.5 tsp fresh grated ginger
  • 0.5 tsp chili flakes optional, adjust to taste
  • 1 tsp cornstarch mixed with 2 tbsp cold water to form a slurry

Equipment

  • Blender or Food Processor
  • small saucepan
  • large skillet

Method
 

  1. Blend the chopped mango until completely smooth in a blender or food processor. If using store-bought mango puree, skip this step.
  2. Pour the mango puree into a small saucepan. Add soy sauce, honey, rice vinegar, minced garlic, grated ginger, and chili flakes. Stir to combine and bring to a gentle simmer over medium heat.
  3. Reduce heat to low and cook for 5 to 6 minutes, stirring occasionally. Add the cornstarch slurry and stir constantly for 1 to 2 minutes until the glaze is thick and glossy. Remove from heat and set aside.
  4. Season the chicken pieces with salt, pepper, and garlic powder on all sides.
  5. Heat oil in a large skillet over medium-high heat. Add chicken without overcrowding and cook for 6 to 8 minutes, flipping occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Cook in batches if needed.
  6. Reduce heat to low. Pour the mango glaze over the cooked chicken and toss well to coat. Simmer for 2 to 3 minutes until the glaze caramelizes and clings to the chicken.
  7. Serve immediately over steamed jasmine rice or noodles. Garnish with sliced green onions, toasted sesame seeds, fresh cilantro or Thai basil, and a squeeze of lime.

Notes

Use very ripe mango for the sweetest glaze. Do not skip the cornstarch slurry as it gives the glaze its glossy, clingy texture. Double the glaze and refrigerate half for use on veggies or rice. Swap chicken for firm tofu or shrimp for a vegetarian or pescatarian version. Use tamari instead of soy sauce for a gluten-free dish.
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