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Easy Asian Mango Chicken

Asian Mango Chicken
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Easy Asian Mango Chicken is a vibrant stir-fry dish featuring tender chicken cubes in a sweet and savory mango sauce with onions, bell peppers, garlic, and ginger, inspired by Malaysian flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 1 ripe mango, peeled and diced (divided for puree and chunks)
  • 2 tablespoons vegetable oil, divided
  • 1/2 medium yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup coconut cream
  • 2 teaspoons fish sauce
  • 2 teaspoons palm sugar (or brown sugar)
  • 1/4 cup chicken stock or water
  • Optional: Kaffir lime leaves, thinly sliced, for garnish

Instructions

  1. Begin by marinating the chicken: In a bowl, toss the cubed chicken with 1 tablespoon of cornstarch until each piece is lightly coated. Set aside.
  2. Next, prepare your mango. Dice the ripe mango and separate it into two portions. Puree one portion in a food processor or blender until smooth; reserve the other portion as chunks for later.
  3. In a separate small bowl, combine the pureed mango, coconut cream, fish sauce, palm sugar (or brown sugar), and chicken stock. Whisk until well blended and set aside. Taste and adjust sweetness/saltiness if needed.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion, red bell pepper, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until the vegetables are fragrant and slightly softened. Remove the vegetables from the skillet and set aside.
  5. Add the remaining 1 tablespoon of vegetable oil to the skillet. Increase heat slightly, then add the marinated chicken. Cook, stirring frequently, until the chicken is lightly browned and cooked through, about 4-5 minutes.
  6. Return the cooked vegetables to the skillet with the chicken. Add the prepared mango sauce and the reserved mango chunks. Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
  7. Serve the vibrant Malaysian Mango Chicken immediately with steamed rice. Garnish with thinly sliced Kaffir lime leaves, if using, for an aromatic finish.

Notes

  • This recipe is Malaysian-inspired and best served hot with steamed rice.
  • Adjust sugar and fish sauce to taste for sweetness and saltiness.
  • Kaffir lime leaves are optional but add an authentic aromatic touch.

Find it online: https://www.masterthecook.com/easy-asian-mango-chicken/