Asian Mango Glazed Chicken
Asian Mango Glazed Chicken combines tender chicken breast, bell pepper, onion, and a glossy mango sauce over steamed rice. It is a colorful skillet dinner with sweet, tangy, and savory balance for weeknights.
Equipment
- Large skillet or wok
- Mixing bowl
- Whisk
- Cutting Board
- Chef's Knife
- Rice cooker or saucepan
Ingredients
- 1.5 lbs chicken breast cubed into 1-inch pieces
- 2 tbsp neutral oil avocado or grapeseed
- 1 cup mango puree
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 large red bell pepper sliced into strips
- 1 medium white onion thinly sliced
- 1 cup fresh mango cubed
- 1 tbsp toasted white sesame seeds
- 2 stalks green scallions finely chopped
- 3 cups cooked white rice steamed
Instructions
- Cut the chicken into even pieces, slice the bell pepper and onion, cube the fresh mango, and warm the cooked rice.
- Whisk mango puree, rice vinegar, soy sauce, and cornstarch in a bowl until the cornstarch is fully dissolved.
- Heat oil in a large skillet over medium-high heat, then sear the chicken until lightly golden on the edges.
- Add bell pepper and onion, stirring until the vegetables soften slightly and the chicken is nearly cooked through.
- Pour in the mango sauce and simmer, stirring often, until glossy and thickened around the chicken and vegetables.
- Cook until the chicken reaches 165°F / 74°C, then turn off the heat and fold in the fresh mango cubes.
- Serve the mango glazed chicken over hot white rice and finish with toasted sesame seeds and chopped scallions.
Notes
Storage: Refrigerate cooled chicken, glaze, and vegetables in an airtight container for up to 3 days. Keep rice in a separate container when possible.
Reheating: Reheat gently in a skillet or microwave with a splash of water until the chicken reaches 165°F / 74°C.
Best Tips: Pat the chicken dry before searing, whisk the cornstarch sauce again before adding it, and fold in fresh mango off the heat.
Variations: Use chicken thighs, add chili flakes, swap in snap peas, or finish with lime zest for a brighter glaze.