Mango Chicken and Rice
A quick and flavorful dinner featuring tender chicken thighs tossed in a sweet, tangy mango sauce and served over fluffy coconut jasmine rice. Ready in just 30 minutes, this dish combines protein-rich chicken with wholesome ingredients for a balanced, satisfying meal.
Equipment
- 1 medium pot (for rice)
- 1 large skillet or sauté pan
- 1 mixing bowl
- 1 Small Bowl (for sauce)
- 1 whisk
- 1 knife and cutting board
- Measuring Cups and Spoons
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs
- 2 tbsp cornstarch
- 2 –3 tbsp canola oil for cooking
For the Mango Sauce:
- 2 tbsp butter
- 1 ripe mango diced
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- ¼ cup chicken stock
- 3 garlic cloves pressed
- 1 lime juiced
- 1 tsp fresh ginger grated
- ½ –1 tsp red pepper flakes to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup chicken stock
- 1 5.46 oz can coconut milk
- ½ tsp granulated sugar
- Salt to taste
Instructions
- Prepare the Rice Base: Start by getting the rice going before you begin cooking the chicken, since the rice will need time to steam. Place a medium pot over medium-high heat and pour in the coconut milk, chicken stock, granulated sugar, and a pinch of salt. Whisk the mixture well to fully dissolve the sugar and evenly blend the coconut milk with the broth. Once the mixture reaches a gentle boil, add the jasmine rice. Stir only once to ensure the grains are submerged, then reduce the heat immediately to the lowest setting. Cover the pot tightly with a lid and resist the temptation to open it—steam is what cooks the rice properly. Allow it to simmer undisturbed for 18–20 minutes, or follow the cooking time suggested on your rice package. When the rice is finished, fluff it gently with a fork, and keep it covered until you’re ready to serve.
- Dice the Mango and Make the Sauce: While the rice cooks, prepare the sweet and tangy sauce. Peel and cut the ripe mango, dicing the flesh into small, bite-sized pieces. Set the mango aside. In a small bowl, whisk together the honey, soy sauce, chicken stock, lime juice, pressed garlic, grated ginger, and red pepper flakes. This mixture forms the base of your sauce, balancing sweetness, saltiness, acidity, and a touch of heat. Set it aside until it’s time to combine everything.
- Trim and Coat the Chicken: Take the chicken thighs and cut them into small, evenly sized pieces—this ensures they cook quickly and stay tender. Trim off any excess fat as you go. Transfer the chicken pieces to a mixing bowl, sprinkle the cornstarch over them, and toss until each piece is lightly coated. The cornstarch creates a delicate crust that locks in the juices during cooking and also helps the sauce cling beautifully to the chicken later.
- Sear the Chicken to Perfection: Place a large skillet or sauté pan over medium to medium-high heat and allow it to preheat. Add 2–3 tablespoons of canola oil. When the oil is hot and shimmering, add the coated chicken pieces in an even layer. Let the chicken sear without moving it too much at first—this helps create a golden-brown crust. Cook, stirring occasionally, until the chicken is almost cooked through, about 6–8 minutes. Remove the chicken from the pan and set it aside on a plate; it will finish cooking in the sauce later.
- Cook the Mango in Butter: Reduce the heat to medium and, in the same skillet, melt the butter. Add the diced mango and sauté for 2–3 minutes, stirring gently until the fruit softens and begins releasing its natural sweetness. Cooking the mango at this stage allows it to caramelize slightly, deepening its flavor and helping it blend seamlessly with the sauce.
- Build the Mango Sauce: Give the sauce mixture another quick whisk to re-combine the ingredients, then pour it into the skillet with the sautéed mango. Stir gently, scraping up any browned bits from the bottom of the pan, which will add rich flavor. Allow the sauce to simmer for 2–3 minutes so it thickens slightly and the flavors meld together.
- Combine Chicken and Sauce: Return the seared chicken pieces to the skillet, stirring to coat them in the glossy mango sauce. Continue cooking for another 2–3 minutes, until the chicken is fully cooked through and the sauce has thickened enough to cling to the meat. You should notice the sauce becoming slightly sticky and vibrant in color. Taste and adjust the seasoning with extra lime juice or red pepper flakes if desired.
- Serve and Enjoy: Spoon a generous portion of the fluffy coconut jasmine rice onto each plate or bowl. Top with the mango chicken and drizzle extra sauce over the top. Garnish with a sprinkle of fresh herbs, such as cilantro or green onion, if you’d like a burst of freshness. Serve hot and enjoy this balance of sweet, savory, and spicy flavors in every bite.
Notes
- Use ripe mangoes for the best balance of sweetness and tang in the sauce.
- Coating chicken in cornstarch ensures a light crust that holds sauce beautifully.
- Coconut milk in the rice adds creaminess and subtle richness without being overpowering.
- For extra freshness, garnish with lime wedges or chopped cilantro before serving.
- Adjust the red pepper flakes to control the heat level—start mild, then build up.
