Spicy Mango Chicken
Transform your weeknight dinners with this irresistible Spicy Mango Chicken recipe, a perfect blend of sweet, tangy, and spicy flavors! Tender, juicy chicken thighs are seared to golden perfection, then simmered with a vibrant mix of diced ripe mangoes, red bell peppers, and a zesty homemade sauce made with soy sauce, honey, lime juice, and a kick of red chili flakes. Aromatic garlic and fresh ginger infuse the dish with bold flavor, while a cilantro garnish adds the perfect, fresh finishing touch. Ready in just 40 minutes, this tropical-inspired dish pairs beautifully with jasmine rice for a complete, satisfying meal. Whether you’re craving something exotic or hoping to impress at your next dinner party, this easy-to-make Spicy Mango Chicken is guaranteed to be a crowd-pleaser! Keywords: spicy mango chicken, sweet and spicy chicken recipe, mango chicken skillet, quick and easy chicken dinner.
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, sliced
- 1 tsp red chili flakes
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped
- to taste salt
- to taste black pepper
- 4 cups cooked jasmine rice, for serving
Directions
Step 1
Season the chicken thighs with salt and black pepper on both sides.
Step 2
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Step 4
Add the sliced red bell pepper to the skillet and cook for another 3-4 minutes until slightly softened.
Step 5
In a small bowl, whisk together the soy sauce, honey, lime juice, and red chili flakes.
Step 6
Return the cooked chicken thighs to the skillet and pour the sauce over the chicken and vegetables. Toss to coat evenly.
Step 7
Add the diced mangoes to the skillet and gently stir. Cook for an additional 3-4 minutes, allowing the mangoes to warm through and the sauce to thicken slightly.
Step 8
Taste and adjust seasoning with additional salt or honey if desired.
Step 9
Garnish with fresh cilantro and serve hot over cooked jasmine rice.
Nutrition Facts
| Serving size | (2000.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2956.6 |
| Total Fat 80.6g | 0% |
| Saturated Fat 18.5g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 567.0mg | 0% |
| Sodium 2148.2mg | 0% |
| Total Carbohydrate 402.4g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 85.5g | |
| Protein 155.9g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 270.6mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 2509.5mg | 0% |
Source of Calories