Mango Chili Chicken is a tropical-meets-spicy kind of dish—juicy chicken glazed with a sweet, tangy mango sauce and a punch of chili heat. It’s bold, vibrant, and perfect for summer dinners or when you’re craving something a little different! 🌶🥭🔥
🍗 Mango Chili Chicken Recipe
🕒 Time: 30–40 minutes
🍽 Serves: 2–4
🌟 Ingredients:
For the Chicken:
- 500g boneless chicken (thighs or breast, cut into strips or cubes)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Salt & pepper to taste
- 1 tbsp cornstarch (for light coating)
- 2 tbsp oil (for cooking)
For the Mango Chili Sauce:
- 1 ripe mango (peeled and pureed) or 1/2 cup mango pulp
- 1–2 red chilies (fresh or dried, chopped — adjust to taste)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp soy sauce
- 1 garlic clove (minced)
- 1/2 tsp grated ginger
- Pinch of salt
🔪 Instructions:
- Marinate the Chicken:
Toss chicken with soy sauce, lime juice, salt, pepper, and a little cornstarch. Let sit for 10–15 minutes while you prep the sauce. - Make the Mango Chili Sauce:
In a blender, puree mango pulp with the chili, vinegar, honey, soy sauce, garlic, and ginger. Blend until smooth. Taste and adjust sweetness or spice as needed. - Cook the Chicken:
Heat oil in a skillet or wok over medium-high heat. Sear the chicken until golden and cooked through, about 6–8 minutes. - Add the Sauce:
Pour the mango chili sauce into the pan with the cooked chicken. Toss to coat and let it bubble and thicken for 2–3 minutes until glossy and sticky. - Serve:
Garnish with sesame seeds, chopped green onions, or fresh cilantro.
🍚 Serving Suggestions:
- Over jasmine or basmati rice
- With quinoa or cauliflower rice for a lighter option
- As a wrap filling with lettuce and cucumber
- Or skewered for a fun appetizer-style dish
💡 Tips & Variations:
- Add bell peppers or snap peas for crunch.
- Want it extra spicy? Use chili garlic sauce or bird’s eye chilies.
- Prefer crispy chicken? Lightly batter and fry the chicken pieces before tossing in the sauce.
It’s sweet. It’s spicy. It’s got that tropical zing. Want a grilled version for BBQ season too?
