Sticky Mango Chicken

Prep Time	Cook Time	Total Time
15 min	15 min	30 min

Introduction

This sticky mango chicken is a sweet, tangy, and savory stir-fry that tastes like takeout but cooks in minutes at home.

Juicy, bite-size chicken gets coated in a glossy soy, honey, and ginger sauce, then tossed with fresh, juicy mango.

It is perfect for a quick weeknight dinner, meal prep lunches, or an easy stay-in date night.

Prep mode (keeps screen active)

Prep the chicken

Pat the chicken pieces dry with paper towels so the cornstarch sticks well.

In a bowl, toss the chicken with cornstarch, salt, and black pepper until each piece is lightly coated.
Mix the sticky mango sauce

In a small bowl or measuring cup, whisk together soy sauce, honey, rice vinegar, sesame oil, and hoisin sauce.

Add the minced garlic, grated ginger, and cornstarch, then whisk again until the mixture looks smooth with no lumps.

Advertisement
Sear the chicken

Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke.

Add the coated chicken in a single layer, working in batches if needed to avoid overcrowding the pan.

Cook the chicken, turning occasionally, until it is golden and cooked through, about six to eight minutes total.
Add the sticky sauce

Reduce the heat to medium, then pour the sauce over the cooked chicken in the skillet.

Stir constantly as the sauce bubbles and thickens, coating the chicken in a glossy, sticky layer.
Fold in the mango and garnish

Gently stir in the diced mango and cook for one to two minutes until just warmed but not mushy.

Remove the skillet from the heat, then sprinkle with chopped green onions and sesame seeds if you like.

Serve the sticky mango chicken right away over steamed rice, noodles, or a simple stir-fried vegetable mix.

Advertisement

Use chicken thighs instead of chicken breast: Boneless skinless thighs stay very juicy and tender, and they handle high heat without drying, giving richer flavor overall.
Use tamari instead of soy sauce for gluten-free: Tamari keeps the salty, savory character of soy sauce but is usually gluten-free, making the dish friendly for sensitive eaters.
Use frozen mango instead of fresh mango: Thaw and drain frozen mango before adding so the sauce does not get watery, yet you still taste bright mango flavor.

Cut even chicken pieces: Aim for one-inch cubes so the chicken cooks evenly and finishes at the same time without dry, overdone edges.
Shake off extra cornstarch: Too much cornstarch on the chicken can make gummy spots, so gently shake each piece before it hits the hot pan.
Watch the sauce closely: The sauce thickens fast once it boils, so keep stirring and lower the heat if it looks too sticky.
Add mango near the end: Cooking mango too long makes it stringy and soft, so warm it just briefly to keep juicy bites and fresh flavor.
Use a wide skillet: A wide pan gives the chicken room to brown instead of steam, which builds flavor and keeps the coating lightly crisp.

Can I make this dish ahead of time?: You can cook the chicken and sauce earlier, then cool and refrigerate. Reheat gently on the stove and add mango right before serving.
What if my sauce gets too thick or gluey?: Whisk in a tablespoon of water at a time over low heat until it loosens. Keep stirring so it stays smooth and glossy.
How can I make the dish spicier?: Stir some red pepper flakes or a little chili garlic sauce into the pan with the sauce ingredients. Taste and adjust slowly.
Can I use a different protein instead of chicken?: Shrimp, firm tofu, or thinly sliced pork all work well with this sticky mango sauce. Adjust cooking time so your protein cooks through gently.
What should I serve with sticky mango chicken?: Steamed jasmine rice, brown rice, or quinoa all soak up the extra sauce nicely. Simple sides like snap peas or roasted broccoli keep things balanced.