This recipe takes the classic combination of chicken and mango to a whole new level, delivering a vibrant dish bursting with tropical flavors and a delightful balance of sweet and savory notes. Whether you're a seasoned chef or a kitchen novice, this recipe is easy to follow and guarantees a restaurant-quality meal you can enjoy at home.
What You'll Need:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 ripe mango, peeled and diced
- 1/2 cup chicken broth
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes (optional, for a touch of heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
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Prep the Chicken: Pat the chicken cubes dry with paper towels. Season generously with salt and pepper.
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Sear the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and almost cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
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Sauté the Vegetables: Add the red onion and bell pepper to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the Sauce: Stir in the chicken broth, soy sauce, honey, lime juice, ginger, and red pepper flakes (if using). Bring the sauce to a simmer.
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Combine and Simmer: Return the chicken to the skillet. Add the diced mango and gently stir to combine. Reduce the heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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Serve and Enjoy: Garnish with fresh cilantro and serve hot over cooked rice.
Frequently Asked Questions (FAQs)
Can I use frozen mango?
Yes, you can use frozen mango, but make sure to thaw it completely before adding it to the skillet. Frozen mango will release more water, potentially thinning the sauce. You may need to simmer it a bit longer to reduce the liquid.
What kind of rice pairs best with mango chicken?
White rice is a classic pairing for mango chicken, as it provides a neutral base that complements the sweet and savory flavors of the dish. Jasmine rice or basmati rice are also excellent choices.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply prepare the dish as directed and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
What other vegetables can I add to this recipe?
Feel free to experiment with other vegetables! Broccoli florets, sliced carrots, or snow peas would all be delicious additions. Add them along with the bell pepper and onion.
Can I use chicken thighs instead of breasts?
Yes, you can substitute chicken thighs for chicken breasts. Chicken thighs are generally more flavorful and will require a slightly longer cooking time. Adjust the cooking time as needed to ensure the chicken is cooked through.
This recipe is a fantastic option for a weeknight dinner or a special occasion. The vibrant flavors and ease of preparation make it a crowd-pleaser for everyone. Enjoy!
