Mango Chicken with Coconut Milk Rice Recipe
This vibrant Mango Chicken recipe features tender, juicy chicken thighs in a luscious honey-soy mango sauce served over fragrant coconut-infused jasmine rice. A perfect balance of sweet, savory, and spicy flavors makes this dish a crowd-pleaser for a quick and satisfying 30-minute meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
For the Mango Chicken
- 2 lbs boneless, skinless chicken thigh meat
- 2 tbsp cornstarch
- 2-3 tbsp canola oil (for cooking)
- 2 tbsp butter
- 1 ripe mango (diced into small pieces)
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 1/4 cup chicken stock
- 3 garlic cloves (pressed)
- 1 lime (juice only)
- 1 tsp fresh ginger (grated or shaved)
- 1/2-1 tsp red pepper flakes (to taste)
For the Coconut Jasmine Rice
- 1 cup jasmine rice
- 1 cup chicken stock
- 5.46 oz can coconut milk
- 1/2 tsp white granulated sugar
- Salt (to taste)
Instructions
- Prepare the Rice: In a cooking pot over medium-high heat, combine coconut milk, chicken stock, sugar, and salt. Whisk the mixture and bring it to a boil.
- Cook the Rice: Add jasmine rice, stir once, then reduce heat to the lowest setting. Cover with a lid and cook undisturbed for 18-20 minutes or according to package instructions. Once done, fluff rice with a fork and set aside.
- Prepare Mango and Sauce: Dice the mango and place in a bowl. In a separate bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, garlic, and red pepper flakes. Set aside.
- Prepare Chicken: Cut chicken thighs into small pieces, trimming off excess fat. Toss chicken pieces with cornstarch to coat evenly.
- Sear Chicken: Preheat a large pan over medium-high heat and add canola oil. Add coated chicken pieces and sear on all sides until almost cooked through. Remove chicken from pan and set aside.
- Cook Mango in Butter: Reduce heat to medium. In the same pan, melt butter and add diced mango. Stir and cook for a couple of minutes until mango softens.
- Simmer Sauce: Whisk the sauce mixture again and pour into the pan with mango. Stir gently and simmer for a few minutes.
- Finish Cooking Chicken: Return the seared chicken to the pan, stir to combine, and cook for an additional 2-3 minutes until chicken is fully cooked and sauce thickens slightly.
- Serve: Plate the coconut jasmine rice and top with the mango chicken and sauce. Serve immediately.
Notes
- Use low sodium soy sauce to control salt levels.
- Adjust red pepper flakes to your desired spice level.
- Do not open rice lid while cooking to ensure proper steaming.
- For a gluten-free version, ensure cornstarch and soy sauce are gluten-free.
- Fresh ginger can be substituted with 1/2 tsp ground ginger if needed.
