This Mango Chicken dish has all your favourite Thai flavours in one meal!
I can’t think of a better way to bring a warm, tropical feel to a dark, dreary winter day than to serve this vibrant Mango Chicken with Thai Coconut Rice.
Other than a trip to a tropical spot with a white sand beach and palm trees, that is.
This Mango Chicken is one of my go-to chicken dishes. It’s quick to put together and if you double the quantity of the sauce, you can freeze half for another time.
It’s a little sweet, a little spicy, a little sour, and a little salty, all in one mouthful. Perfectly balanced flavours make this an upscale chicken and rice dish. It’s fancy enough for a dinner party when served with Thai Coconut Rice, but easy enough for a weeknight meal.
Not too sweet. Not too spicy. Just right. Serve it over Thai Coconut Rice or your favourite rice dish.
- cubed fruit from 3 ripe mangoes Use 2 mangoes in the sauce, reserve 1 for garnish.
- 1 red chili pepper de-seeded and diced, OR 1/2 tsp. dried crushed chili
- 1 tbsp rice vinegar OR white or apple cider vinegar
- 1 1/2 tbsp coconut aminos or soy sauce
- 2 tbsp fish sauce
- zest of 1 lime
- juice of 1/2 lime
- 1 tbsp coconut sugar or brown sugar
- 1 thumb-size knob of ginger, grated
- 3 cloves garlic
- 1/4 tsp turmeric
- Optional: 3-4 Tbsp. coconut milk
- 4 boneless chicken breasts sliced lengthwise into 3-4 pieces each
- 1/4 cup all-purpose flour mixed with 1/2 tsp. salt
- 2 tbsp oil
- 1 sweet red pepper, finely diced
- 1/4 to 1/2 cup fresh cilantro
- Place all Mango Sauce ingredients in a food processor. Process until fairly smooth with a few chunks.
- Stir the flour and salt together and place in a mixing bowl. Add the chicken pieces and turn or gently stir them to coat.
- Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set aside.
- Wash out the pan, or use another clean one. Set over medium-high heat and add the mango sauce and the chopped red pepper. Bring to a gentle boil, then reduce to a simmer. If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but is still tender crisp.
- Add the fried chicken pieces, gently stirring them to cover with sauce. Add the reserved mango chunks and simmer just until heated through, or serve raw as a garnish if you prefer.
- Transfer to a serving dish. Sprinkle with fresh cilantro and serve with Thai Coconut Rice.
The mango sauce can be made ahead of time and refrigerated until ready to add.
You might also like this Slow Cooker Thai Mango Chicken. One of our favourite family meals, now made even easier by cooking it in a slow cooker!