Sweet & Savory Asian Mango Glazed Chicken Recipe

Introduction

This Sweet & Savory Asian Mango Glazed Chicken is a delightful balance of fruity sweetness and savory depth. Tender chicken bites are coated in a vibrant mango glaze that’s perfect for a quick weeknight dinner or impressing guests with bold flavors.

Ingredients

• 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
• 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, adjust to taste)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
• Steamed jasmine rice or rice noodles, for serving (optional)
• Sliced green onions, for garnish (optional)
• Toasted sesame seeds, for garnish (optional)
• Fresh cilantro or Thai basil, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

1. Step 1: Prepare the glaze. In a blender or food processor, blend the chopped mango until smooth. If using store-bought mango purée, you can skip this step. Pour the purée into a small saucepan and add soy sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Stir to combine. Bring to a simmer over medium heat, then reduce to low and cook for 5–6 minutes to deepen flavors. Add the cornstarch slurry and stir until the glaze thickens, about 1–2 minutes. Turn off heat and set aside.
2. Step 2: Cook the chicken. Season the chicken with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, flipping occasionally, until golden brown and cooked through.
3. Step 3: Glaze and toss. Reduce heat to low. Pour the mango glaze over the cooked chicken and toss to coat evenly. Let simmer for 2–3 minutes to fully coat and caramelize the chicken.
4. Step 4: Serve and garnish. Serve immediately over warm jasmine rice or rice noodles. Top with sliced green onions, toasted sesame seeds, fresh herbs, and a squeeze of lime if desired.

Tips & Variations

• Use chicken thighs for juicier results, or breasts for a leaner option.
• Adjust chili flakes to your preferred spice level or omit for mild flavor.
• Swap honey for maple syrup to make the glaze vegan-friendly.
• For a smoother glaze, strain out mango fibers after blending.
• Add bell peppers or snap peas to the skillet for added crunch and color.

Storage

Store leftover chicken and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. If the glaze thickens too much during storage, add a splash of water while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for the glaze?

Yes, thaw frozen mango before blending for a smooth glaze. Fresh mango generally provides better flavor but frozen works well in a pinch.

Is it possible to prepare this dish without a blender?

If you don’t have a blender, you can finely mash the mango with a fork or potato masher, though the glaze will have a chunkier texture. For an even glaze, puréeing is recommended.

Sweet & Savory Asian Mango Glazed Chicken Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

A vibrant and flavorful Sweet & Savory Asian Mango Glazed Chicken featuring tender chicken pieces coated in a luscious mango glaze with a perfect balance of sweetness, tanginess, and mild heat. This dish is quick to prepare, making it ideal for a delicious weeknight meal served over jasmine rice or noodles with fresh garnishes.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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, adjust to taste)
• 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

1. Prepare the glaze: In a blender or food processor, blend the chopped mango until smooth. If using store-bought mango purée, skip this step. Pour the purée into a small saucepan and add the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and chili flakes. Stir to combine and bring to a simmer over medium heat. Reduce the heat to low and cook for 5–6 minutes to deepen the flavors. Add the cornstarch slurry and stir for 1–2 minutes until the glaze thickens. Remove from heat and set aside.
2. Cook the chicken: Season the chicken pieces with salt, pepper, and garlic powder. Heat the olive or sesame oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, for 6–8 minutes until golden brown and fully cooked through.
3. Glaze and toss: Lower the heat to low. Pour the prepared mango glaze over the cooked chicken in the skillet. Toss thoroughly to coat all pieces evenly. Allow the chicken to simmer in the glaze for 2–3 minutes to caramelize the flavors.
4. Serve and garnish: Serve the mango glazed chicken hot over steamed jasmine rice or rice noodles. Garnish with sliced green onions, toasted sesame seeds, fresh cilantro or Thai basil, and a squeeze of lime wedges as desired.

Notes

• Use ripe mangoes for the best natural sweetness and smooth glaze texture.
• Adjust the chili flakes to your preferred spice level or omit if avoiding heat.
• Chicken thighs provide more juiciness and flavor but breasts can be used for a leaner option.
• The glaze can be prepared ahead and refrigerated for up to 2 days.
• For gluten-free option, use tamari or gluten-free soy sauce.
• Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.

Keywords: mango glazed chicken, sweet and savory chicken, Asian chicken recipe, mango chicken stir fry, quick chicken recipe, mango sauce chicken