Sticky Mango Chicken
27 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
I don't do bland chicken; this sticky mango chicken hits the sweet-savory-tangy trifecta with a glossy sauce that clings to cornstarch-tossed bites, plus juicy pops of ripe mango with garlic and ginger leading the charge.
Think Asian takeout vibes with a tropical twist, perfect for weeknights, rice bowls, or feeding friends when you want bold flavor fast.
Ingredients (4 servings)
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Ingredients for the Chicken:
- 1.5 lb boneless, skinless chicken breast, cut into 1-inch pieces boneless, skinless chicken breast 1.5 lb
- 3 Tbsp cornstarch cornstarch 0.86 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 2 Tbsp vegetable oil vegetable oil
Ingredients for the Sauce:
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 2 Tbsp honey honey 1.48 oz
- 2 Tbsp rice vinegar rice vinegar 1 fl oz
- 2 tsp sesame oil sesame oil 0.33 fl oz
- 1 Tbsp hoisin sauce (optional, adds richness) hoisin sauce 0.67 oz
- 2 garlic cloves, minced garlic 0.18 head (for garlic cloves)
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 tsp cornstarch (to thicken) cornstarch 0.1 oz
Ingredients Add-Ins:
- 1½ cups ripe mango, diced mango 1.5 cups ripe
- 2 green onions, chopped green onions 0.29 bunch
- 1 tsp sesame seeds (optional) sesame seeds 0.1 oz
How to Make Sticky Mango Chicken
-
Prep the chicken
Pat the chicken dry so the cornstarch clings and you actually get that crisp edge.
Toss chicken with cornstarch, salt, and black pepper until every piece is evenly coated and no dry pockets remain.
-
Whisk the sauce
In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, hoisin if using, garlic, ginger, and the 1 teaspoon cornstarch until smooth and glossy.
Set it by the stove because once the chicken is seared, you move fast.
-
Sear the chicken
Heat the oil in a large skillet over medium-high until shimmering, not smoking.
Add chicken in a single layer without crowding and cook 3 to 4 minutes per side until lightly golden and just cooked through, working in batches if needed so it browns instead of steams.
-
Deglaze and thicken
Return all chicken to the pan and pour in the sauce, scraping up any tasty browned bits with a wooden spoon.
Let it bubble for 60 to 90 seconds, stirring, until the sauce turns syrupy and clings to the chicken.
-
Add mango and finish
Fold in the mango and most of the green onions and cook 30 to 60 seconds just to warm the fruit without breaking it down.
Kill the heat, sprinkle with remaining green onions and sesame seeds, and taste for final salt, honey, or vinegar to balance.
-
Serve
Let it rest 2 minutes so the glaze sets, then serve hot over jasmine rice, coconut rice, or crisp lettuce cups if you are keeping it light.
Substitutions
- Chicken breast -> boneless, skinless chicken thighs
- Thighs bring built-in juiciness and richer flavor, giving you extra insurance against overcooking while still delivering a lacquered, sticky finish.
- Mango -> fresh pineapple or ripe but firm peaches
- Pineapple adds tang that sharpens the glaze, while peaches keep the sunny sweetness and soft bite, both playing beautifully with garlic and sesame.
- Soy sauce -> tamari or coconut aminos
- Tamari keeps the same savory depth with less or no gluten, while coconut aminos are gentler and slightly sweeter, yielding a rounder, less salty glaze.
Tips
- Dry chicken equals crisp edges
- Moisture kills browning, so pat dry aggressively before tossing with cornstarch and shake off any excess to avoid gluey spots.
- Hot pan, no crowding
- Use a wide skillet and cook in batches so the chicken sears; if you hear weak sizzling, the pan is too cold or too full.
- Activate the cornstarch
- Cornstarch needs a brief boil to thicken, so let the sauce bubble for at least 30 seconds after it hits the pan, then reduce the heat to keep it glossy, not gummy.
- Protect the mango
- Use ripe but firm mango and add it at the end so it warms and perfumes the sauce without dissolving into jam.
- Make-ahead smart
- Whisk the sauce up to 3 days ahead and store in a glass jar; re-whisk before using since cornstarch settles.
- Balance like a pro
- If it tastes flat, add a splash of rice vinegar; if it is sharp, add a drizzle of honey; if it is too salty, loosen with a tablespoon of water and simmer 20 seconds.
Nutrition Facts *
| Energy | 724 | kcal |
|---|---|---|
| Protein | 49 | g |
| Total Fat | 15 | g |
| Carbohydrates | 99 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken did not brown and turned watery, what went wrong?
- The pan was crowded or not hot enough, or the chicken was wet; cook in batches over medium-high heat and start with very dry chicken so it sears instead of steaming.
- The sauce stayed thin, how do I fix it?
- Bring it to a strong simmer for 30 to 60 seconds to activate the cornstarch, and if it is still loose, stir in a quick slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer again.
- Can I use frozen mango?
- Yes, thaw until just cool, drain well, and pat dry so it does not water down the glaze, then fold in off heat to keep pieces intact.
- How do I keep the chicken tender?
- Cut even 1 inch pieces, sear hot and fast, and pull as soon as the thickest piece hits 165 F so carryover heat does not dry it out.
- Can I bake instead of pan sear?
- Toss chicken with oil, cornstarch, salt, and pepper, spread on a lined sheet, and bake at 450 F for 12 to 15 minutes until golden, then toss with the simmered sauce in a skillet for that sticky finish.
Serving Suggestions
Serve with coconut rice and a squeeze of lime, or toss in a handful of steamed snap peas for crunch that plays nice with the glossy glaze.
If you want heat, finish with chili crisp or a pinch of red pepper flakes, and if you are feeling extra, top with toasted coconut for a little island energy.
More pairings:
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