Mango Chicken

That first hiss from the cooker tells you something good is happening. You wait kinda eager, listen close as the valve hiss lets out that steam. You feel a little rush, knowing the pressure build means the flavors gonna get real cozy in there. It ain’t just cooking, it’s kinda a promise that you’re about to dig into something satisfying.

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When you finally get past the quick release and open it up, that smell hits you–a mix of sweet mango, tender chicken, and spices that sorta dance in the air. You notice how the chicken got that tender pull, juicy and soft just like you want it. It makes you glad you took this short pressure cooker trip.

Plate it up over rice, the coconut milk in the grains kinda soaks up all that mango sauce goodness. You can’t help but smile ‘cause you know dinner ain’t just done fast, it’s done right. The cooker’s hiss was just the start of something dang good.

What Makes Pressure Cooking Win Every Round

• You save so much time ‘cause the pressure build cuts cooking way down.
• The juicy chicken keeps all it’s flavor locked inside with no drying out.
• Rice cooks perfect every time, with the coconut milk making it creamy.
• The quick release means you get to eat faster, no waiting forever.
• Cleanup’s easier since you do most of it in one pot, less mess all around.

All the Pieces for This Meal

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons cornstarch for that nice crisp on the chicken
• 2 to 3 tablespoons canola oil to get the browning going
• 2 tablespoons butter, ‘cause that richness you need
• 1 ripe mango diced up, sweet and juicy
• ⅓ cup honey - for that natural kick of sweetness
• ¼ cup low sodium soy sauce, salty but not too much
• ¼ cup chicken stock to keep the sauce saucy
• 3 garlic cloves pressed, the flavor base you can’t skip
• 1 lime, juice only, adds a nice tang to wake it up
• 1 teaspoon fresh ginger grated or shaved for a zing
• ½ to 1 teaspoon red pepper flakes if you like a little heat
• 1 cup jasmine rice - fluffy and fragrant
• 1 cup chicken stock to cook the rice
• 5.46 oz can coconut milk for that creamy rice touch
• ½ teaspoon white granulated sugar to balance the flavors
• Salt to taste, don’t forget this one

Walking Through Every Single Move

First, you toss the chicken pieces with cornstarch till they’re evenly coated. This keeps the chicken a lil crispy on the outside once you brown it. Get your large skillet ready over medium-high heat and put in the canola oil.

When the oil’s hot, add chicken in batches so they brown nicely and don’t crowd the pan. Cook till chicken’s just done and golden. You gotta pick em out and set aside on a plate.

Now melt butter in the same skillet over medium heat. Throw in pressed garlic and sauté for about 30 seconds — don’t burn it though, you want that aroma, not bitter bits.

Add diced mango, honey, soy sauce, chicken stock, and lime juice all into that skillet. Stir it around and bring it up to a simmer. Let it cook 5 to 7 minutes till it thickens a bit. If you want smoother sauce, blend it a little with an immersion blender.

Return the chicken into the sauce, toss so every bit gets coated in that sweet tangy glaze. Let it simmer another 3 to 5 minutes, heating through and getting everyone acquainted.

While that’s happening, cook your jasmine rice with chicken stock and coconut milk. Then plate up the rice and spoon all that mango chicken sauciness on top. Get ready to dig in.

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Smart Shortcuts for Busy Days

You can toss pre-cut chicken thighs into the mix if you don’t wanna chop. Saves a bunch of time and you won’t even notice the difference. Pre-diced mango from the store is okay too when time’s tight.

Using store-bought mango chutney mixed with the sauce stuff can be a quick swap, just add a little water or stock so it’s not too thick. It works real good for that sweet flavor.

For the rice, cook it beforehand in a rice cooker or microwave and just warm it when your chicken’s done. This way the whole meal comes together faster on your plate.

The Flavor Experience Waiting for You

That first bite kinda surprises you with the sweet mango and honey hitting your tongue right away. The tender chicken soaked all the tangy sauce so it's bursting with flavor. The ginger and garlic add a tiny spicy zing that lingers just enough.

The jasmine rice cooked in coconut milk feels creamy and soft, a perfect balance to the tropical sauce. You notice how the lime juice lifts the whole dish, keeps it bright and lively, not heavy or dull.

You sense a little heat from those red pepper flakes, just enough to keep you interested, but not so much that you sweat. And honey pulls everything together in this kinda smooth harmony.

Dang, this meal’s a reminder that pressure cookers mean business—fast and flavorful hugs on a plate. You’ll be coming back for seconds before you know it.

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How to Store This for Later

Let your mango chicken cool to room temp before putting it in an airtight container. You can store it in the fridge for up to 3 days, and it reheats real nice the next day.

If you wanna keep it longer, freeze portions in freezer-safe bags or containers. It’ll keep well for around 2 months, just thaw it overnight in the fridge before heating.

Rice is best stored separately from the chicken to keep textures right. Store rice in a sealed container in the fridge and use within 2 days for best quality.

When reheating, stir everything gently to bring back that saucy goodness. Using the microwave or stove works fine; just don’t overcook or the chicken might get chewy.

The FAQ Section You Actually Need

Q1: Can I use chicken breast instead of thighs?

You can, but chicken thighs stay juicier and tender longer. Breast might dry out if you pressure cook too long, so keep an eye on timing.

Q2: Is it okay to skip the cornstarch?

Sure, but the cornstarch helps the chicken get a little crisp and helps sauce stick better. Without it sauce might slide off a bit.

Q3: Can I make this recipe all in the pressure cooker?

You can brown the chicken on the stove then use your pressure cooker for the sauce and rice part. It’s gonna save time plus lock in flavors well.

Q4: What’s the best way to reheat leftovers?

Gentle warming on the stove or microwave works best. Stir often so chicken stays tender and sauce doesn’t dry out.

Q5: What if I don’t have fresh mango?

Frozen diced mango works too, just thaw before cooking. Canned mango could work but might change sauce texture.

Q6: How spicy is this dish?

You control the heat with red pepper flakes. Start small and add more if you wanna kick it up. It’s got a nice mild heat by default that most folks like.

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Mango Chicken and Rice with a Twist of Flavors You Gonna Love

This Mango Chicken and Rice recipe brings together tender chicken thighs coated with a luscious mango sauce featuring garlic, lime, honey, and fresh ginger. Served over creamy coconut jasmine rice, it’s the quick weeknight dinner with gourmet flavor that satisfies fast and fully.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 804 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
• 2 tablespoon cornstarch for light crisp
• 2-3 tablespoon canola oil for browning
• 2 tablespoon butter adds richness
• 1 ripe mango diced
• ⅓ cup honey for sweetness
• ¼ cup low sodium soy sauce
• ¼ cup chicken stock for sauce
• 3 cloves garlic pressed
• 1 lime juice only
• 1 teaspoon fresh ginger grated or shaved
• ½ to 1 teaspoon red pepper flakes to taste
• 1 cup jasmine rice
• 1 cup chicken stock for cooking rice
• 5.46 oz coconut milk canned
• ½ teaspoon white granulated sugar
• salt to taste

Instructions

 

Instructions

• Coat chicken pieces with cornstarch. Heat a large skillet with canola oil over medium-high heat and brown chicken in batches. Set aside.
• In the same skillet, melt butter over medium heat. Add pressed garlic and sauté for 30 seconds—do not burn.
• Add diced mango, honey, soy sauce, chicken stock, lime juice, ginger, and red pepper flakes. Bring to simmer and cook for 5 to 7 minutes until slightly thickened.
• Return the browned chicken to the skillet, stirring to coat with sauce. Simmer for another 3 to 5 minutes until heated through.
• In a separate pot, combine coconut milk, chicken stock, sugar, and salt. Bring to boil, add rice, stir once, reduce heat to low, cover with lid. Do not lift lid. Cook for 18-20 minutes until done.
• Once rice is ready, fluff with fork. Plate cooked rice and top with mango chicken and sauce.
• Optional: Blend mango sauce slightly with immersion blender before returning chicken for smoother glaze.
• Serve hot and enjoy your tropical-inspired dinner!

Notes

Store leftover chicken and rice in airtight containers. Refrigerate up to 3 days. Reheat gently in microwave or on stove to maintain tenderness and sauce texture.