Asian Mango Chicken: Sweet, Savoury & Ready in 30 Minutes!
Sweet, tangy, and bursting with tropical Asian flavors, Asian Mango Chicken is the ultimate weeknight meal with a restaurant-quality twist. This vibrant dish features tender chicken pieces coated in a luscious mango sauce made with fresh mango puree, soy sauce, ginger, and garlic, all finished with colorful bell peppers and a glossy glaze. It’s the kind of dinner that fills the whole house with incredible aromas and draws everyone straight to the table.
Each bite delivers a delightful combination of textures—crispy chicken, silky sauce, crunchy vegetables, and perfectly balanced with sweet mango, savory soy, and aromatic ginger notes. Whether you’re cooking for a busy weeknight or impressing dinner guests, this chicken is as easy to make as it is to love. Add your favorite sides like jasmine rice, stir-fried vegetables, sesame seeds, or fresh cilantro for a colorful, customizable meal that feels like authentic Asian takeout.
Why You’ll Love This Asian Mango Chicken
- Tropical flavor explosion: Sweet mango paired with savory Asian seasonings creates an irresistible flavor combination.
- Restaurant-quality at home: All the flavors you crave from Asian restaurants, made fresher and healthier.
- Quick and easy: Ready in just 30 minutes from start to finish—perfect for busy schedules.
- Beautiful presentation: The vibrant colors make this dish stunning on any dinner table.
- Kid-approved favorite: The fruity sweetness appeals to even picky eaters while introducing new flavors.
Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)
Before diving into this delicious Asian Mango Chicken, having the right tools on hand will make everything smoother—from prep to clean-up.
Essential Tools & Why You Need Them:
Large Skillet or Wok
This is the MVP of the recipe. It provides space for searing chicken and stir-frying without overcrowding.
Blender or Food Processor
Essential for pureeing fresh mango into a smooth sauce base.
Sharp Knife & Cutting Board
Perfect for cutting chicken, dicing peppers, and preparing all your ingredients efficiently.
Measuring Cups & Spoons
Precision matters—especially for the sauce ingredients to achieve perfect sweet-savory balance.
Wooden Spoon or Spatula
Ideal for stirring the sauce and tossing everything together without scratching your cookware.
Small Mixing Bowl
Best for whisking together the sauce ingredients before adding to the pan.
Tongs
For flipping chicken pieces and tossing with vegetables easily.
Having these items prepped and within reach makes the cooking process seamless and safe.
Preparation Tips
- Use ripe, sweet mangoes for the best flavor—they should yield slightly to pressure and smell fragrant.
- Cut chicken into uniform pieces (about 1-inch cubes) for even cooking throughout.
- Prep all ingredients before cooking since stir-frying happens quickly once you start.
- Don’t overcrowd the pan when cooking chicken—work in batches if necessary for proper browning.
- Let the sauce reduce slightly until it’s thick and glossy enough to coat the chicken.
- Add bell peppers near the end so they stay crisp-tender and don’t become mushy.
These small touches make a big difference in taste, texture, and presentation.
Ingredients for This Asian Mango Chicken
Here’s everything you’ll need to bring this bold, flavor-packed chicken to life. Most of the ingredients are Asian pantry staples with tropical additions.
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Mango Sauce:
- 1 large ripe mango, peeled and cubed (about 1½ cups)
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow or orange bell pepper, cut into 1-inch pieces
- 3 scallions, sliced
- 2 tablespoons sesame seeds
- Fresh cilantro for garnish
Everything in this list balances tropical sweetness and Asian savory—the mango sauce perfectly complements the tender chicken and colorful vegetables. The garnishes are optional but give the dish an authentic, restaurant-quality finish.
Step 1: Make the Mango Sauce
Place the cubed mango in a blender or food processor and blend until completely smooth. Transfer to a small bowl and whisk in the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using). Set the sauce aside.
Step 2: Prepare the Chicken
Pat the chicken pieces dry with paper towels. Season with salt and pepper, then toss with 2 tablespoons of cornstarch to coat lightly. This creates a light coating that helps the sauce adhere and adds slight crispiness.
Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4–5 minutes, flipping occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
Step 4: Stir-Fry the Vegetables
In the same skillet, add the bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp and vibrant. The peppers should maintain some crunch for texture contrast.
Step 5: Combine and Create the Glaze
Return the cooked chicken to the skillet with the peppers. Pour the mango sauce over everything and stir well to coat. Bring to a simmer and cook for 2–3 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency that coats the chicken beautifully.
Step 6: Finish and Serve
Remove from heat and stir in most of the sliced scallions (reserving some for garnish). Transfer to a serving platter and garnish with sesame seeds, remaining scallions, and fresh cilantro. Serve immediately over steamed jasmine rice or fried rice while hot and glossy.
Notes
Fresh vs. Frozen Mango: Fresh ripe mango tastes best, but frozen mango chunks work well. Thaw completely and drain excess liquid before blending.
Spice Level Control: Adjust or omit the red pepper flakes for a milder version perfect for kids.
Protein Alternatives: Shrimp, tofu, or pork work beautifully with this mango sauce. Adjust cooking times accordingly.
Watch Out for These Mistakes While Cooking
- Using unripe mangoes: Unripe mangoes are tart and fibrous. Always use ripe, sweet mangoes for the best flavor.
- Not drying the chicken: Wet chicken won’t brown properly and the cornstarch won’t adhere well.
- Overcrowding the pan: Too much chicken at once steams instead of sears. Cook in batches for proper browning.
- Overcooking the bell peppers: They should remain crisp-tender with bright color, not soft and dull.
- Not whisking the cornstarch slurry: Lumpy cornstarch won’t dissolve properly and creates a clumpy sauce.
- Adding sauce too early: The sauce should go in after the chicken is cooked to prevent it from burning.
- Using low heat: Medium-high heat is necessary for proper stir-frying and developing the sauce.
- Letting the dish sit too long: Serve immediately while the sauce is glossy and the vegetables are crisp.
What to Serve With Asian Mango Chicken?
This flavorful, colorful chicken is satisfying on its own, but pairing it with the right sides can elevate it into a complete Asian feast. Whether you’re going traditional or creative, there’s a side dish for every preference.
8 Delicious Recommendations:
Steamed Jasmine Rice
Fluffy jasmine rice is essential for soaking up every drop of that sweet, tangy mango sauce.
Fried Rice
Egg fried rice with vegetables turns this into a complete one-plate meal.
Coconut Rice
Creamy coconut rice echoes the tropical flavors and adds extra richness.
Asian Cucumber Salad
Cool, tangy cucumber slices with rice vinegar refresh the palate beautifully.
Vegetable Spring Rolls
Crispy spring rolls with sweet chili sauce add a delightful textural contrast.
Stir-Fried Noodles
Lo mein or rice noodles make an excellent alternative to rice.
Edamame
Simple steamed edamame with sea salt offers a healthy, protein-rich side.
Mango Sticky Rice (for dessert)
Continue the mango theme with this classic Thai dessert for a tropical ending.
These pairings help round out the meal and bring a restaurant-level feel to your dinner table.
Storage Instructions
Asian Mango Chicken stores well—and the flavors actually deepen overnight.
How to Store:
Refrigerator: Let the chicken cool completely, then transfer to airtight containers. It will keep in the fridge for up to 3 days.
Freezer: Freeze the chicken with sauce in freezer-safe containers for up to 2 months. The bell peppers may soften slightly when thawed.
Reheating:
Stovetop: Reheat in a skillet over medium heat for 5–7 minutes, adding a splash of water or chicken broth if the sauce seems too thick.
Microwave: Heat individual portions on high power for 2–3 minutes, stirring halfway through.
Note: The sauce will thicken as it sits. Add a tablespoon or two of water when reheating to restore the proper consistency.
Always ensure internal temperature reaches 165°F (74°C) when reheating chicken.
Estimated Nutrition (Per Serving – Based on 6 Servings)
Please note this is an approximate breakdown and may vary based on exact ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 295 |
| Protein | 28g |
| Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugar | 20g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Unsaturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 75mg |
| Sodium | 720mg |
This dish delivers a balanced combination of protein, carbs, and fats—perfect for a satisfying lunch or dinner with sustained energy.
Frequently Asked Questions
1. Can I make Asian Mango Chicken ahead of time?
You can prep all ingredients ahead and make the sauce 1 day in advance. Cook the chicken fresh for best texture.
2. Can I use canned mango instead of fresh?
Yes, but drain it well and blend until smooth. Fresh or frozen tastes better, but canned works in a pinch.
3. Is this dish very sweet?
The sauce has a balanced sweet-savory flavor. You can reduce the honey if you prefer less sweetness.
4. Can I make this gluten-free?
Definitely. Use tamari or gluten-free soy sauce instead of regular soy sauce. Everything else is naturally gluten-free.
5. What if I can’t find ripe mangoes?
Use frozen mango chunks (thawed) or substitute with peach or papaya for a similar tropical flavor.
6. Can I double this recipe for a larger group?
Yes! Double all ingredients and use a larger wok or skillet, or cook the chicken in batches.
7. Can I add other vegetables?
Absolutely. Snow peas, broccoli, snap peas, or carrots all work beautifully with this sauce.
8. How do I know when the sauce is thick enough?
It should coat the back of a spoon and cling to the chicken. If it runs off immediately, cook a bit longer.
Conclusion
Asian Mango Chicken is the ultimate combination of tropical sweetness and savory Asian flavor—all stir-fried into one vibrant, delicious dish. With its tender chicken, luscious mango sauce, and colorful vegetables, it’s everything you love about Asian cuisine, elevated with a tropical twist.
Perfect for weeknight dinners, meal prep, or impressing guests, this chicken is as versatile as it is delicious. Plus, with endless side dish options, it never gets boring. So grab your wok and make dinner something everyone looks forward to.
