Asian Mango Glazed Chicken
Tender chicken thighs coated in a sweet and savory mango glaze, enhanced with garlic, ginger, and soy sauce, creating a delightful meal perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs, boneless, skinless
- 1 cup mango, fresh or frozen, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons water (for slurry)
- 1 tablespoon lime juice, fresh
- 1 teaspoon chili flakes (optional, for heat)
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- 1 cup cooked rice or noodles (for serving)
Instructions
Preparation
- Begin by preparing the chicken thighs. Season both sides liberally with salt and black pepper and let rest to come to room temperature.
- In a mixing bowl, combine chopped mango, soy sauce, rice vinegar, honey, minced garlic, grated ginger, lime juice, and chili flakes if using. Mix well to dissolve the honey.
Cooking
- Heat olive oil and sesame oil in a large skillet over medium heat and add the chicken thighs. Cook until golden brown on the outside.
- Once cooked through, pour the mango glaze over the chicken and stir to coat evenly.
- Allow the glaze to bubble and thicken slightly. For a thicker glaze, mix cornstarch with water and add to the pan, stirring until the desired consistency is reached.
- Remove from heat, transfer to a serving plate and drizzle with remaining sauce, garnishing with green onions and sesame seeds.
Notes
Let any leftovers cool to room temperature and store in an airtight container in the fridge for 3-4 days. Can be frozen for up to 3 months.