Name: Mango Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces; 2 tablespoons soy sauce or tamari; 1 tablespoon lime juice or rice vinegar; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon neutral oil (canola, avocado, or light olive oil); 2 ripe mangoes, peeled and diced small; 1/3 cup low sodium chicken broth; 2 tablespoons soy sauce or tamari; 2 tablespoons honey or brown sugar; 1 tablespoon lime juice; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 red bell pepper, sliced into thin strips; 1 small yellow onion, sliced; 1 small jalapeño, minced, seeds removed for mild heat; 2 tablespoons chopped fresh cilantro or green onion; 1 tablespoon sesame seeds; cooked rice or quinoa, for serving

Mango Chicken Recipe tastes like takeout met a tropical vacation and decided to stay home with you, in the best way possible. It works for busy weeknights, casual date nights, or family dinners and takes about 35 minutes from start to finish. I tested this version so many times that my kids started calling it “the mango chicken again,” and they still cleaned their plates.

Why Mango Chicken Recipe Is Worth It

This Mango Chicken Recipe hits that perfect sweet, tangy, and savory balance that keeps you going back for “just one more bite.” The mango sauce clings to the chicken, the edges caramelize, and every forkful tastes bright and comforting at the same time.

You cook everything in one skillet, so cleanup stays easy and weeknight friendly. The recipe uses simple pantry staples, so you skip any specialty-store scavenger hunt and still get restaurant-level flavor.

“Juicy, saucy, and full of bright mango flavor, this Mango Chicken Recipe went straight into our weekly rotation. ★★★★★”

Ingredients You Need

Chicken and Marinade

1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
- Use thighs if you prefer richer flavor and more tenderness.
2 tablespoons soy sauce or tamari
1 tablespoon lime juice or rice vinegar
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon neutral oil (canola, avocado, or light olive oil)

Mango Sauce

2 ripe mangoes, peeled and diced small
- Use frozen mango chunks if you want a shortcut; thaw and pat dry.
1/3 cup low sodium chicken broth
2 tablespoons soy sauce or tamari
2 tablespoons honey or brown sugar
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
- Use 1/2 teaspoon ground ginger if fresh runs out.
1 tablespoon cornstarch mixed with 2 tablespoons water

Veggies and Finishers

1 red bell pepper, sliced into thin strips
1 small yellow onion, sliced
1 small jalapeño, minced, seeds removed for mild heat
2 tablespoons chopped fresh cilantro or green onion
1 tablespoon sesame seeds, optional
Cooked rice or quinoa, for serving

Pantry Shortcuts and Brand Notes

Use jarred minced garlic and ginger if you want to save time on chopping. Choose a mild, light soy sauce so the mango flavor still shines. If you use canned broth, pick low sodium so the sauce does not taste too salty.

Equipment List

Large nonstick or stainless skillet
Cutting board and sharp knife
Small bowl for cornstarch slurry
Medium bowl for marinade
Wooden spoon or spatula
Measuring cups and spoons

Quick Tips & substitutions

Cut the chicken into even pieces so everything cooks at the same speed.
Pat the chicken dry before marinating so the cornstarch sticks and browns nicely.
Use frozen mango when fresh mangoes look pale or feel rock hard at the store.
Swap honey with maple syrup or agave if you want a different sweetener.
Use tamari or coconut aminos for a gluten free option.
Skip jalapeño or remove all seeds if your crew prefers zero heat.
Add extra broth if the sauce thickens more than you like.
Stir the cornstarch slurry again right before adding so it does not clump.

How to Make Mango Chicken Recipe

Step 1: Marinate the Chicken

Place the chicken pieces in a medium bowl. Add soy sauce, lime juice, cornstarch, garlic powder, onion powder, and oil. Toss until every piece looks coated and glossy, then set the bowl aside while you prep the sauce and veggies.

Step 2: Mix the Mango Sauce

In a separate bowl, combine diced mango, chicken broth, soy sauce, honey, lime juice, minced garlic, and grated ginger. Stir until everything looks well mixed and the honey dissolves. In a small bowl, stir together cornstarch and water to make a smooth slurry and keep it nearby.

Step 3: Sear the Chicken

Heat a large skillet over medium high heat and add a drizzle of oil if the pan looks dry. Spread the marinated chicken in a single layer and let it cook without moving it for 2 to 3 minutes so it browns. Stir and cook another 3 to 4 minutes until the chicken cooks through and no pink remains, then transfer it to a plate.

Step 4: Cook the Veggies

In the same skillet, add a bit more oil if needed, then toss in the sliced onion and bell pepper. Sauté for 3 to 4 minutes until the onion softens and the pepper turns slightly tender but still crisp. Add the minced jalapeño and cook 30 seconds so it releases flavor.

Step 5: Build the Sauce

Pour the mango sauce mixture into the skillet with the veggies. Bring it to a gentle simmer over medium heat and stir often so the mango softens and breaks down a bit. Once it bubbles, stir the cornstarch slurry again and drizzle it into the pan while you stir.

Step 6: Thicken and Combine

Let the sauce simmer for 1 to 2 minutes until it thickens and turns glossy. Add the cooked chicken back into the skillet and toss so every piece gets coated in mango sauce. Taste and adjust with extra lime juice for brightness or a splash of soy sauce for more depth.

Step 7: Finish and Serve

Turn off the heat and sprinkle chopped cilantro or green onion over the top. Add sesame seeds if you like a little nutty crunch. Serve the Mango Chicken Recipe over hot rice or quinoa and spoon extra sauce over each serving.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and check that your broth carries a gluten free label.
Dairy free: The base recipe already avoids dairy, so you skip any changes.
Vegan: Swap chicken with extra firm tofu or tempeh and use vegetable broth instead of chicken broth.
Low carb: Serve over cauliflower rice or steamed broccoli instead of regular rice.
Extra veggies: Add snap peas, carrots, or broccoli florets during the veggie step.
Spicy version: Keep some jalapeño seeds or add a pinch of red pepper flakes.
Extra saucy: Double the sauce ingredients and keep the chicken amount the same.

Ways to Serve Mango Chicken Recipe

Spoon over jasmine rice with a squeeze of extra lime.
Serve with quinoa and steamed green beans for a balanced plate.
Pair with coconut rice and a side of sliced cucumbers.
Stuff into lettuce cups and top with shredded carrots for a lighter meal.
Serve with brown rice and roasted sweet potatoes for a heartier dinner.
Pack leftovers with rice and a side of fresh mango slices for lunch.

Storage Success

Let the Mango Chicken Recipe cool to room temperature before you pack it up. Store it in an airtight container in the fridge and enjoy it within 3 to 4 days. Reheat it gently on the stove over low heat or in the microwave with a splash of broth or water so the sauce loosens. Freeze portions for up to 2 months and thaw overnight in the fridge before reheating.