Sweet & Savory Asian Mango Glazed Chicken Recipe

Introduction

This Sweet & Savory Asian Mango Glazed Chicken combines tender chicken pieces with a vibrant mango glaze that balances fruity sweetness and tangy soy notes. It’s a quick, flavorful dish perfect for weeknight dinners or casual gatherings.

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 garnish, optional)

Instructions

1. Step 1: Prepare the glaze. Blend the chopped mango in a blender or food processor until smooth. If using store-bought mango purée, 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 develop the flavors. Add the cornstarch slurry and stir until the glaze thickens, about 1–2 minutes. Turn off the heat and set aside.
2. Step 2: Cook the chicken. Season the chicken pieces with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, flipping occasionally, until golden brown and cooked through.
3. Step 3: Glaze and toss. Reduce the heat to low. Pour the mango glaze over the cooked chicken and toss to coat well. Let it simmer for 2–3 minutes to fully coat and caramelize the chicken.
4. Step 4: Serve and garnish. Serve the glazed chicken immediately over warm jasmine rice or rice noodles. Garnish with sliced green onions, toasted sesame seeds, fresh herbs, and a squeeze of lime if desired.

Tips & Variations

• Use chicken thighs for juicier, more flavorful results, or breasts if you prefer leaner meat.
• Adjust the chili flakes to make the dish spicier or milder according to your taste.
• Substitute honey with maple syrup to keep the recipe vegan-friendly when using tofu instead of chicken.
• For a chunkier glaze, blend the mango less to leave small pieces in the sauce.

Storage

Store leftover mango glazed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and the glaze flavorful.

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 the glaze. It works well and is a convenient option when fresh mango is unavailable.

Is it possible to make this dish gluten-free?

Absolutely. Use a gluten-free soy sauce or tamari to ensure the recipe is gluten-free without compromising flavor.

Sweet & Savory Asian Mango Glazed Chicken Recipe

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★★★★★

4.7 from 379 reviews

This Sweet & Savory Asian Mango Glazed Chicken features tender chicken pieces cooked in a vibrant mango glaze made with fresh mango purée, soy sauce, honey, garlic, and ginger. The sauce is thickened and caramelized over the chicken, delivering a perfect balance of sweet, tangy, and mildly spicy flavors. Served over jasmine rice or noodles and garnished with green onions, toasted sesame seeds, fresh herbs, and lime wedges, this dish is a delightful fusion of Asian-inspired flavors that’s quick and easy to prepare.

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

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 soy sauce, honey, rice vinegar, garlic, 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 until the glaze thickens, about 1–2 minutes. Turn off the heat and set aside.
2. Cook the chicken: Season the chicken pieces with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, flipping occasionally, until golden brown and cooked through.
3. Glaze and toss: Reduce the heat to low. Pour the mango glaze over the cooked chicken and toss to coat thoroughly. Let it simmer for 2–3 minutes to allow the chicken to absorb the flavors and the glaze to caramelize slightly.
4. Serve and garnish: Serve the glazed chicken immediately over warm 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 if desired.

Notes

• For a spicier version, increase the chili flakes according to taste.
• Use chicken thighs for juicier, more flavorful meat, or breasts for leaner options.
• The glaze can be made ahead and refrigerated for up to two days.
• To make this dish gluten-free, substitute soy sauce with tamari or coconut aminos.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Mango glazed chicken, Asian chicken recipe, sweet and savory chicken, mango sauce chicken, quick chicken dinner