Mango Chicken is a taste sensation you’ll want to experience again and again. Succulent chicken breasts simmer in an irresistible sauce made with tangy green mangoes, spicy chili sauce, and a pop of honey sweetness. Toss in some vibrant bell peppers and you’ve got a tropical delight.
About the Recipe
If you love the tropical flavors of mangoes and yearn for something a little different than the usual chicken dinner, this mango chicken stir-fry is calling your name. It’s a simple dish that delivers huge flavor with its unique combination of salty, sweet, sour and spicy notes.
Why You’ll Love This Recipe
Aside from being without a doubt delicious, this mango chicken dish ticks all the boxes: it’s quick, uses everyday ingredients, and creates minimal mess. The best part? Leftovers are phenomenal for lunch the next day. One taste of those tangy-sweet mango flavors mingling with savory chicken and you’ll be hooked.
Mango Chicken
Cooking Tips
For best results, use a ripe-but-firm green mango which provides the perfect balance of tangy and sweet notes. Letting the chicken marinade for 20-30 minutes helps the flavors really soak in. And don’t overcook it – chicken should still be tender and juicy when done.
Serving and Storing Suggestions
This mango chicken makes a complete meal with its protein, veggies and sauce all in one pan. merely serve over steamed rice or noodles. Leftovers keep well refrigerated for 3-4 days. Makes 4 hearty servings. Total prep time: 30 minutes.
Nutrient Benefits
With lean protein from the chicken, vitamin C from the mangoes and peppers, plus a variety of antioxidants from the colorful fruits and veggies, this dish delivers a nutritious meal. The small amount of oil and touch of honey also makes it diabetes-friendly.
Mango Chicken
Ingredients
- 6 Chicken Breasts (boneless)
- 3 tbsp Oil
- 1/2 Onion (cut into chunks)
- 1/2 Red Capsicum (cut into chunks)
- 1/2 Green Capsicum (cut into 1 inch strips)
- 1/2 Green Mango (rupe, peeled, pitted, slivered)
For marinade:
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 tsp Cornstarch
For sauce:
- 2 tbsp Tomato Ketchup
- 2 tbsp Chilli Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Worcestershire Sauce
- 1 tsp Honey
- 1 tbsp Water
- 1 tsp Balsamic Vinegar
- Sugar as per taste
- Salt as per taste
Instructions
- Mix all the marinade ingredients in a bowl.
- Apply the marinade on the chicken pieces and keep aside for 20 minutes.
- To make the sauce, mix all the sauce ingredients and keep aside.
- Heat 1 tblsp of oil in a pan.
- Stir-fry the onions, capsicums till lightly charred.
- Keep aside.
- Heat 2 tblsp of oil in another pan.
- Add the marinate chicken, slivered mango and cook for a minute.
- Cover pan with a lid and simmer for 2 minutes over medium heat.
- Add the sauce and stir well.
- Bring to a boil.
- Cover the pan again and simmer till the chicken is cooked.
- Serve hot.
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Frequently Asked Questions
Can I use regular mangoes instead of green mangoes?
Without a doubt. Regular ripe mangoes will work great too. They’ll give the sauce a sweeter, less tangy flavor compared to green mangoes. You may want to add a splash of vinegar or lime juice to balance the sweetness.
What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can use hoisin sauce or soy sauce instead. They’ll provide that salty-savory umami punch the dish needs.
How spicy is this dish?
This dish has a mild-medium level of heat from the chili sauce. To make it milder, use less chili sauce or none at all. For an extra kick, add some sriracha or crushed red pepper flakes.
Can this be made vegetarian/vegan?
Surely. Use extra-firm tofu instead of chicken and vegetable broth or water instead of oyster sauce. The mango sauce itself is already vegan.
How do I get the chicken really tender?
The marinade helps tenderize, but for ultra-tender chicken, flatten the breasts to an even thinness before marinating. Don’t overcook – chicken is done when it’s just cooked through.
