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.
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.