Mango Chicken
This mango chicken recipe brings together light, tangy flavors with tender chicken in a mouthwatering sauce that’s ready in just 20 minutes. It’s the best chicken and mango recipe for a quick, delicious meal.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (250g) skinless and boneless chicken thigh (breast or leg, cut into bite-size pieces)
- 1 teaspoon cornstarch
- 2 1/2 tablespoons oil
- 1/2 onion (quartered)
- 1/2 red bell pepper (cut into chunks)
- 1/2 green bell pepper (slivered into 1-inch lengths)
- 1/2 medium-ripe mango (peeled, pitted and cut into cubes)
- 2 1/2 tablespoons ketchup
- 2 tablespoons chili sauce (Lingham or Maggi)
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- 3 tablespoons tablespoons mango juicy (or water)
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon sugar (or to taste)
- salt (to taste)
Instructions
- 1
Marinate the chicken with cornstarch and set it aside.
- 2
Mix the sauce ingredients in a bowl, adjusting sugar and salt to taste, then set aside.
- 3
Heat 1/2 tablespoon of oil in a skillet, then stir-fry the onion, red bell pepper, and green bell pepper until they’re fragrant and slightly charred. Remove from the skillet and set aside.
- 4
Heat the remaining oil, add the chicken, and cook until the surface turns white. Add the mango cubes and stir continuously until well combined.
- 5
Add the sauce, along with the onion and bell peppers. Adjust salt and sugar to taste, then dish out and serve immediately with steamed rice.