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This mango chicken recipe brings together light, tangy flavors with tender chicken in a mouthwatering sauce that’s ready in just 20 minutes. It’s the best chicken and mango recipe for a quick, delicious meal.
Malaysian Mango Chicken Recipe
Growing up in Malaysia, I was spoiled by the abundance of sweet, juicy, and amazing mangoes. In Asia, ripe mangoes are used in a variety of dishes, such as Mango Sticky Rice, Mango Chutney, and Mango Dessert (Mango Pomelo Sago).
In our family garden, we grew two favorite types: Apple Rumanis, with their crunchy, sweet-tart bite, and Champagne mangoes, juicy and bigger than what’s common in the USA. Some of my best memories are of picking mangoes with my dad and enjoying them right off the tree. We even had a mango tree near our house that gave green mangoes all year, which we’d ripen by burying them in rice for a few days.
Malaysian mango chicken is different from other sweet-sauced chicken dishes, like Sweet and Sour Chicken or Orange Chicken, because it doesn’t use any batter. This chicken and mango recipe is a winner—it takes just 5 simple steps and is ready in only 20 minutes. The tender chicken and juicy mangoes create the perfect balance of sweet and savory, with each bite bursting with fresh flavor and the sauce bringing out the mango’s natural sweetness. When I’m craving something light and tangy, this mango chicken is always my go-to!
Why I Love This Recipe
- Restaurant quality. This mango chicken recipe tastes just like the ones I’ve tried in Malaysian restaurants, with all the sweet, tangy flavors that make it so irresistible. It also reminds me of those days eating mangoes straight off the tree, enjoying every juicy bite.
- Ready in just 20 minutes. With just a few simple steps, it’s perfect for when I need a quick, delicious meal without the fuss.
- No batter involved – I like that this chicken and mango stir fry skips the batter, making prep easier and the dish healthier.
- Mouthwatering sauce – The sauce coats everything just right, bringing out the mango’s sweetness and tying all the flavors together.
Mango Chicken Ingredients
- Mango – Just be sure to pick up a nice, fresh mango—ripe or medium ripe, which I used in the recipe.
- Onion
- Bell peppers – I love using bell peppers for a pop of color and a bit of crunch, but feel free to use any color you have on hand!
- Chicken thigh – I went with chicken thighs for that juicy, tender meat that holds all the delicious flavors. You may use chicken breasts if you prefer white meat.
- Cornstarch – Helps keep the chicken thighs juicy and tender and thickens the mango chicken sauce.
- Ketchup
- Oyster sauce – My secret weapon for adding that rich umami flavor to the sauce.
- Chili sauce
- Honey
- Apple cider vinegar or Chinese rice vinegar – For a nice tang.
- Mango juice or water – I used mango juice in this recipe to really bring out all the fruity goodness in the sauce. If you don’t have it on hand, you can substitute with water, but I highly recommend using mango juice for that extra burst of flavor!
- Salt
- Sugar
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How to Make Mango Chicken
Step 1: Marinate the chicken with cornstarch and set it aside.
Step 2: Mix the sauce ingredients in a bowl, adjusting sugar and salt to taste, then set aside.
Step 3: Heat 1/2 tablespoon of oil in a skillet, then stir-fry the onion, red bell pepper, and green bell pepper until they’re fragrant and slightly charred. Remove from the skillet and set aside.
Step 4: Heat the remaining oil, add the chicken, and cook until the surface turns white. Add the mango cubes and stir continuously until well combined.
Step 5: Add the sauce, along with the onion and bell peppers. Adjust salt and sugar to taste, then dish out and serve immediately with steamed rice.
Pro Tip: Secrets To Perfectly Tender Mango Chicken
- I stick with chicken thighs for extra juiciness and flavor. They’ve got a bit more fat, so they stay moist and have a rich taste that’s just right with the mango sauce.
- I coat the chicken in a cornstarch marinade to keep it tender. Cornstarch locks in the juices, giving the chicken a nice, silky texture.
- I go for ripe mangoes to balance sweetness and tang. A ripe mango adds fresh sweetness and a bit of tang, perfect for the savory sauce.
- I make sure not to overcook the dish as the mangoes might break apart and become too mushy.
Frequently Asked Questions
To get nice, even mango cubes, slice off both sides of the mango, steering clear of the pit. Then, score the flesh in a grid and scoop out the cubes with a spoon.
You can totally swap in chicken breasts or legs if that’s what you prefer, but chicken thighs are the best for keeping things juicy and full of flavor.
Yes, bottled mango juice works just as well as fresh juice. Just make sure it’s not too sweet, so you can control the sugar in the sauce.
If you want more tang, just add a bit more apple cider vinegar. For less tang, cut back on the vinegar a little.
This mango chicken recipe is only 191 calories per serving.
What To Serve With Mango Chicken
For restaurant quality meals at home, I recommend pairing this with the following:
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Mango Chicken
Ingredients
- 8 oz (250g) skinless and boneless chicken thigh, breast or leg, cut into bite-size pieces
- 1 teaspoon cornstarch
- 2 1/2 tablespoons oil
- 1/2 onion, quartered
- 1/2 red bell pepper, cut into chunks
- 1/2 green bell pepper, slivered into 1-inch lengths
- 1/2 medium-ripe mango, peeled, pitted and cut into cubes
Sauce:
- 2 1/2 tablespoons ketchup
- 2 tablespoons chili sauce, Lingham or Maggi
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- 3 tablespoons tablespoons mango juicy , or water
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sugar , or to taste
- salt, to taste
Instructions
- Marinate the chicken with cornstarch and set it aside.
- Mix the sauce ingredients in a bowl, adjusting sugar and salt to taste, then set aside.
- Heat 1/2 tablespoon of oil in a skillet, then stir-fry the onion, red bell pepper, and green bell pepper until they’re fragrant and slightly charred. Remove from the skillet and set aside.
- Heat the remaining oil, add the chicken, and cook until the surface turns white. Add the mango cubes and stir continuously until well combined.
- Add the sauce, along with the onion and bell peppers. Adjust salt and sugar to taste, then dish out and serve immediately with steamed rice.
Notes
- I stick with chicken thighs for extra juiciness and flavor. They’ve got a bit more fat, so they stay moist and have a rich taste that’s just right with the mango sauce.
- I coat the chicken in a cornstarch marinade to keep it tender. Cornstarch locks in the juices, giving the chicken a nice, silky texture.
- I go for ripe mangoes to balance sweetness and tang. A ripe mango adds fresh sweetness and a bit of tang, perfect for the savory sauce.
- I make sure not to overcook the dish as the mangoes might break apart and become too mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an AWESOME recipe!
I found it trying to find a copycat version of a restaurant favorite from Penninsula, Minneapolis, MN. A premier Maylasian representation in the midwest!
My only change was to pull some of the savory out of it. no Worst-sauce or A1 (I love both, but it pulled the sauce a little too in the umami direction) based on my reference.
I have never come across a DRY marinade, so am wondering if there was an omission in the ingredients for marinade? Havre to go ahead & try it as is as I need this for a planned dinner dish for tonight. Fingers crossed.
This recipe is fantastic! A must try.
Thanks, Sheila.
I am totally confused by this :”ripe green mango”. Is that a special kind of mango ? It can’t be ripe + green as far as I know. It’s either ripe or green. If it’s just an unripened mango how hard should it be ? I have read that there are different kinds of mango from Mexico or from Asian countries. Does the place of origin make a difference or do they taste mostly the same ? I need some help ! Thanks.
I made this for dinner tonight, and I inadvertantly added too much chili sauce and too much oyster sauce. Is there a way to fix the sauce? It is too spicy and has a slighy fishy taste from the oyster sauce. I was making extra since I feed 2 teenage boys, and miscounted/misjudged my measurements. Thanks!