Asian Mango Glazed Chicken
Indulge in the vibrant flavors of the tropics and Asia with this exquisitely balanced Asian Mango Glazed Chicken. Juicy, tender chicken pieces are enveloped in a luscious, sweet-and-savory glaze bursting with the bright essence of fresh mango, hints of ginger, and a touch of chili. This dish is not only remarkably easy to prepare but also promises a dynamic culinary experience that's perfect for a weeknight dinner or an impressive gathering.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Boasts an incredible balance of sweet, savory, and tangy flavors.
- Quick to prepare, making it ideal for busy weeknights.
- Uses fresh ingredients for a vibrant and healthy meal.
- Versatile and pairs wonderfully with rice or noodles.
- A crowd-pleasing dish that appeals to a variety of palates.
Ingredients
- For the Chicken:
- 680 grams (1.5 pounds) boneless, skinless chicken thighs or breasts, cut into 2-3 cm (1-inch) bite-size pieces
- 15 milliliters (1 tablespoon) olive oil or sesame oil
- Salt, to taste
- Black pepper, freshly ground, to taste
- 5 grams (1 teaspoon) garlic powder
- For the Mango Glaze:
- 1 ripe mango, peeled and chopped (approximately 180-200 grams or ¾ cup mango purée)
- 30 milliliters (2 tablespoons) low-sodium soy sauce
- 15 milliliters (1 tablespoon) honey or maple syrup
- 15 milliliters (1 tablespoon) rice vinegar or lime juice
- 2 cloves garlic, minced (approximately 10 grams)
- 2.5 grams (0.5 teaspoon) fresh grated ginger
- 2.5 grams (0.5 teaspoon) chili flakes (optional, adjust to taste)
- 5 grams (1 teaspoon) cornstarch mixed with 30 milliliters (2 tablespoons) cold 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 all your ingredients by dicing the chicken, mincing the garlic and ginger, chopping the mango (if not using purée), and preparing the cornstarch slurry. This mise en place ensures a smooth cooking process.
- Heat the olive oil or sesame oil in a large skillet or wok over medium-high heat. Once shimmering, add the bite-sized chicken pieces to the hot pan. Season the chicken generously with salt, freshly ground black pepper, and garlic powder. Cook for 7-10 minutes, stirring occasionally, until the chicken is beautifully browned on all sides and cooked through, ensuring no pink remains in the center. Remove the cooked chicken from the skillet and set it aside, leaving any rendered fat or delicious fond in the pan.
- While the chicken is cooking, prepare the vibrant mango glaze. In a medium mixing bowl, combine the chopped ripe mango (or mango purée), low-sodium soy sauce, honey or maple syrup, rice vinegar or lime juice, minced garlic, fresh grated ginger, and chili flakes (if using). Whisk until thoroughly combined. If using whole mango pieces, you can briefly blend this mixture with an immersion blender for an extra smooth glaze, or leave it slightly chunky for texture.
- Return the skillet to medium heat. Pour the prepared mango glaze mixture into the skillet. Bring it to a gentle simmer, stirring frequently. Once simmering, give your cornstarch slurry a quick stir to re-incorporate any settled starch, then gradually add it to the simmering glaze while stirring constantly. Continue to cook, stirring, for approximately 2 minutes, or until the glaze has thickened to your desired consistency, coating the back of a spoon.
- Return the cooked chicken pieces to the skillet with the thickened mango glaze. Toss gently to ensure every piece of chicken is thoroughly coated in the rich, glossy sauce. Allow the chicken to heat through in the glaze for about 1 minute.
- Serve immediately over a bed of fluffy steamed jasmine rice or tender rice noodles. Garnish generously with sliced green onions, toasted sesame seeds, fresh cilantro or Thai basil, and a fresh lime wedge for an extra burst of citrus. Enjoy this delightful fusion dish!
Tools You’ll Need
- Large skillet or wok
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Spatula or cooking spoon
Essential Success Tips
- Choose a truly ripe mango for the best flavor; it should yield slightly to gentle pressure and have a sweet aroma.
- Do not overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even browning and prevent steaming, which can make the chicken tough.
- Adjust the chili flakes to your preference; a little goes a long way, but a bit of heat enhances the mango's sweetness.
- Ensure your cornstarch slurry is well-mixed before adding to the glaze to avoid lumps. Add it gradually, as the glaze thickens quickly.
- For an extra burst of fresh flavor, add a squeeze of fresh lime juice just before serving.
Professional Cooking Secrets
- To elevate the depth of flavor, toast your sesame seeds lightly in a dry pan before sprinkling. This brings out their nutty essence.
- For an even richer glaze, roast the mango briefly before puréeing it. This caramelizes some of the sugars and concentrates the fruit's flavor, adding complexity.
- If you want to prepare this dish ahead of time, cook the chicken and make the glaze separately. Store them refrigerated and combine and heat gently just before serving to maintain the best texture and freshness of both components.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Variations: Try adding some bell peppers or snap peas to the skillet along with the chicken for added vegetables and crunch. For a spicier kick, increase the chili flakes or add a dash of sriracha to the glaze.
Frequently Asked Questions
Can I use frozen mango for the glaze?
Yes, you can use frozen mango chunks. Thaw them completely and drain any excess liquid before chopping or puréeing to ensure the glaze isn't too watery.
What can I substitute for rice vinegar?
If you don't have rice vinegar, apple cider vinegar or white wine vinegar can be used as a substitute, though they may slightly alter the flavor profile. Fresh lime juice is also an excellent alternative for acidity.
Is this dish spicy?
The dish is mildly spicy if you include the chili flakes. You can easily omit them for a completely non-spicy version or increase them for more heat according to your preference.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 45g, Fat: 22g, Carbs: 25g (per serving, estimated without rice/noodles)
Allergy Information
Contains soy. For a gluten-free version, use tamari or gluten-free soy sauce. May contain sesame if sesame oil is used.
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