Baked Asian chicken with mango

Sweet, savory, and bursting with flavor, this chicken with mango recipe combines tender chicken, juicy mango, and a sticky sauce for an irresistible dish. Perfect for weeknight dinners or meal prep!

Chicken with mango is the perfect balance of sweet and savory flavors that will elevate your meals. This chicken and mango dish is not only packed with juicy, melt-in-your-mouth chicken and tropical mango goodness but also features a sticky, flavorful sauce that’s impossible to resist. Whether you’re a fan of mango chicken, or crave Asian chicken thighs, this recipe checks all the boxes. It’s easy, quick, and downright delicious.

Chicken with mango is one of those recipes that hits all the right notes. It’s simple to prepare, full of bright, fresh flavors, and feels like something you’d order at a fancy restaurant, all from the comfort of your kitchen. The blend of juicy mango with tender chicken thighs is a match made in heaven. The baking process locks in moisture while perfectly caramelizing the sticky sauce. Plus, the added crunch from sesame seeds and freshness from green onions take it over the top.

How to make baked Asian chicken and mango

Ingredients

Here’s what you need to make this mango chicken masterpiece:

• Chicken Thighs: skinless, boneless chicken thighs cut into bite-sized pieces is the star of this dish. Juicy and tender, thighs deliver unbeatable flavor.
• Egg: A small beaten egg helps the cornstarch coating stick, giving the chicken a crispy texture.
• Seasonings: Sea salt and black pepper keep the flavors balanced and enhance the natural taste of the chicken.
• Cornstarch: This creates a light, crispy coating on the chicken and thickens the sticky sauce.
• Vegetable Oil: Used to grease the baking dish and add a touch of richness.
• Mango: fresh, ripe mango chunks provide a burst of sweetness.
• Red Bell Pepper: Adds color, crunch, and a hint of freshness to the dish.

For the Sticky Sauce:

• Soy sauce for umami flavor
• Rice vinegar for acidity
• Honey for sweetness
• Garlic for a savory kick

Garnishes: Chopped green onions and sesame seeds add a pop of color and texture.

Equipment You’ll Need

• Baking Dish: A medium-sized baking dish to cook everything evenly.
• Mixing Bowls: For coating the chicken and preparing the sauce.
• Whisk: To mix the sticky sauce ingredients thoroughly.
• Knife and Cutting Board: For chopping mango, bell pepper, and chicken.

Instructions to cook the chicken with mango

To cook this delicious recipe, I preheated the oven and greased a baking dish with vegetable oil. Then, I tossed chicken bites in a beaten egg, coating them with a mixture of sea salt, black pepper, and cornstarch, making sure to shake off any excess. Then I arranged the chicken, mango chunks, and red bell pepper in the greased dish, drizzled everything with vegetable oil, and baked until golden and cooked through.

While that was baking, I dissolved cornstarch in soy sauce and mixed in rice vinegar, honey, and minced garlic to make the sauce. Once the chicken was done, I added the sauce over it and popped it back in the oven for a few minutes until the sauce thickens.

To finish, I toped it all with green onions and sesame seeds and served it warm over steamed rice or noodles.

Check out the recipe card at the bottom for step by step instructions and ingredients!

Tips

1. Use Ripe Mango: Choose mangoes that are slightly soft to the touch for the sweetest flavor.
2. Don’t Skip the Cornstarch: It’s key to getting crispy chicken and a thick, glossy sauce.
3. Prep Ahead: Cut the ingredients in advance to speed up the cooking process.

Recipe Variations

• Spicy Mango Chicken: Add chili flakes or sriracha to the sauce for extra heat.
• Pineapple Twist: Swap mango for pineapple chunks for a tropical spin.
• Vegan Option: Use tofu instead of chicken and omit the egg.

What to Serve With Chicken with Mango

• Soy sauce ginger fried rice
• Homemade pickled cucumbers
• Nectarine cucumber salad
• Potato pancakes with leftover mashed potatoes
• Garlic bread chips

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are juicier and more flavorful.

Can I make this recipe gluten and dairy-free?

It’s already dairy-free! Just double-check that your soy sauce is gluten-free if needed.

How do I know the chicken is cooked through?

The internal temperature should reach 165°F (74°C).

Storing and Reheating

Store leftovers in an airtight container to keep them fresh, and place them in the fridge where they can be safely stored for up to 3 days. When you’re ready to enjoy them again, you can reheat the food using either the oven or microwave. For the best results, heat until the leftovers are fully warmed through, ensuring they’re evenly heated and ready to eat.

For longer storage, you can freeze your cooked chicken. Once cooled, place the chicken in an airtight container or freezer bag and store it in the freezer for up to 4 months. When ready to eat, thaw the chicken in the fridge overnight before reheating.

More Chicken Recipes You’ll Enjoy

• Asian chicken meatballs with cashew
• Baked orange chicken drumsticks
• Teriyaki chicken thighs with pineapple rice
• Thai chicken curry
• Buttermilk fried chicken

Serving Size and Scaling

This recipe serves 4-6 people. For larger gatherings, simply double or triple the ingredients and use a larger baking dish. The recipe card below can help you calculate the exact proportions for your desired serving size.

Ready to wow your taste buds? Try this delicious chicken with mango recipe today and don’t forget to sign up for my newsletter for more mouthwatering recipes! Happy cooking!

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Chicken with mango

Try this chicken with mango recipe - tender chicken, juicy mango, and a sticky, flavorful sauce. Perfect for weeknight dinners or meal prep!

Prep Time5 minutes mins

Cook Time23 minutes mins

Total Time28 minutes mins

Course: Main Course

Cuisine: American, Asian

Keyword: asian chicken thighs, chicken with mango, mango chicken

Servings: 6 people

Calories: 265kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 1 lb chicken thighs skinless, boneless, cut into bite-sized pieces
• 1 small egg beaten
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ cup cornstarch
• 1 tablespoon vegetable oil
• 1 ½ cups mango cut into chunks
• 1 red bell pepper cut into cubes
• Sticky Sauce
• 1 teaspoon cornstarch
• ¼ cup soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon honey
• 1 garlic clove minced
• Garnish
• Chopped green onions
• Sesame seeds

Equipment

• baking dish
• mixing bowls
• whisk
• cutting board

Instructions

• Preheat the oven to 382°F. Grease a baking dish with vegetable oil.
• In a large bowl, toss the chicken bites with the beaten egg until evenly coated.
  
• In another bowl, combine sea salt, black pepper, and cornstarch. Remove excess egg from the chicken pieces and coat them in the cornstarch mixture.
  
• Place the chicken, red bell pepper and mango chunks into the greased baking dish. Drizzle with 1 tablespoon vegetable oil.
  
• Bake the chicken mixture for 15–18 minutes until golden and cooked through.
  
• In a small bowl, dissolve 1 teaspoon cornstarch in the soy sauce. Stir in rice vinegar, honey and minced garlic until combined.
  
• Pour the prepared sauce over the baked chicken mixture.
  
• Return to the oven and bake for an additional 5 minutes, or until the sauce thickens and coats the chicken.
  
• Remove from the oven, garnish with chopped green onions and sesame seeds, and serve warm with steamed rice.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 707mg | Potassium: 302mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1166IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 1mg

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