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Emma Carter

Asian Mango Chicken

Juicy chicken thighs coated in a sweet and savory mango sauce with garlic, ginger, and lime for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 ripe mangoes peeled and diced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 2 tablespoons cooking oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • Cooked jasmine rice for serving

Method
 

Blend the mangoes, soy sauce, honey, lime juice, garlic, ginger, and sesame oil until smooth.
    Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
      Heat cooking oil in a large skillet over medium-high heat.
        Add the chicken in a single layer and cook for 6 to 8 minutes until browned and cooked through.
          Pour the mango sauce into the skillet and stir to coat the chicken evenly.
            Reduce the heat to medium-low and simmer for 5 to 7 minutes until the sauce thickens slightly.
              Garnish with green onions and sesame seeds before serving over rice.

                Notes

                Store leftovers in an airtight container for up to 4 days. If the sauce thickens too much after refrigeration, add a splash of water while reheating. Fresh ripe mangoes work best, but thawed frozen mango can be used in a pinch.