Mango Chili Garlic Chicken Skillet

A vibrant, sweet-and-spicy chicken skillet featuring juicy mango, zesty chili, and aromatic garlic for a tropical, crowd-pleasing meal.

I first made this mango chili garlic chicken on a humid summer evening, aiming to impress visiting friends with something a little different yet simple. The fresh mango and a hit of chili brought the skillet alive, and everyone kept asking for seconds.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 600 g), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon cornstarch
• Sauce: 1 large ripe mango, peeled, pitted, and diced (about 1 cup), 3 tablespoons honey, 3 tablespoons lime juice (about 2 limes), 2 tablespoons soy sauce (or tamari for gluten-free), 2 teaspoons chili flakes (adjust to taste), 4 cloves garlic, minced, 1 tablespoon fresh ginger, grated
• For Cooking & Garnish: 2 tablespoons olive oil, 1/4 cup fresh cilantro, chopped, 1 small red chili, thinly sliced (optional), lime wedges, for serving

Instructions

Season and Prep Chicken:

Pat chicken breasts dry and season both sides with salt and pepper. Dust lightly with cornstarch.

Brown Chicken:

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4 to 5 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.

Sauté Aromatics:

In the same skillet, reduce heat to medium. Add garlic and ginger; sauté for 1 minute until fragrant.

Make Mango Sauce:

Add diced mango, honey, lime juice, soy sauce, and chili flakes. Stir and simmer for 3 to 4 minutes, gently mashing mango to break it down and thicken the sauce.

Finish Chicken:

Return chicken breasts to the skillet, spoon sauce over, and simmer for 3 to 4 minutes, turning once, until chicken is thoroughly coated and heated through.

Garnish and Serve:

Garnish with fresh cilantro and sliced red chili. Serve with lime wedges.

Save It

My kids always love scooping extra sauce onto their rice and insist that we save some for lunch the next day. This recipe does make great leftovers!

Required Tools

Large skillet, sharp knife, cutting board, spoon or spatula.

Allergen Information

Contains soy (from soy sauce) use tamari for gluten-free. No common dairy, gluten, or nut allergens. Always check ingredient labels for hidden allergens.

Nutritional Information

Per serving: 340 calories, 10 g total fat, 32 g carbohydrates, 33 g protein.

Save It

This Mango Chili Garlic Chicken Skillet is vibrant, versatile, and always a big hit around the table. Squeeze fresh lime before serving for a bright finish.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs add extra juiciness and work well with the flavorful mango chili sauce.

→ Is this dish very spicy?

The chili flakes add heat, but you can adjust the amount or add fresh chili seeds for more spice.

→ Can I make this gluten-free?

Absolutely. Use tamari instead of soy sauce for a gluten-free variation of this meal.

→ What sides pair well with this?

Serve it over jasmine rice, quinoa, or cauliflower rice to soak up the sweet and spicy sauce.

→ Is there a vegetarian alternative?

Firm tofu makes a tasty substitute for chicken, soaking up the sauce and flavors beautifully.

→ How do I ensure the chicken stays juicy?

Do not overcook the chicken in the skillet and let it rest while preparing the sauce for best texture.