Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breast, cut into 1-inch strips
- 1 large Ripe mango, peeled, pitted, and diced (about 1.5 cups diced)
- 1/4 cup Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch
Instructions
- Step 1: Prepare the Mango Glaze Base. In a blender, combine the diced mango, low-sodium soy sauce, rice vinegar, honey, grated fresh ginger, and minced garlic. Blend until the mixture is completely smooth and uniform.
- Step 2: Thicken the Glaze. Pour the blended mango mixture into a small saucepan over medium heat. Bring it to a gentle simmer. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Slowly whisk this slurry into the simmering glaze, stirring constantly for 1-2 minutes until the glaze visibly thickens to a syrupy consistency. Remove the thickened glaze from the heat and set aside.
- Step 3: Cook the Chicken. Heat 1 tablespoon of cooking oil (such as vegetable or canola) in a large skillet or non-stick pan over medium-high heat. Add the chicken strips in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Step 4: Coat the Chicken. Once all the chicken is fully cooked, reduce the heat to low. Pour the prepared mango glaze evenly over the chicken in the skillet. Using tongs, gently toss the chicken pieces to ensure they are thoroughly coated in the sweet and savory glaze.
- Step 5: Serve. Remove the glazed chicken from the heat and transfer to a serving platter. Serve immediately, garnished optionally with chopped green onions and a sprinkle of sesame seeds, alongside steamed rice or your favorite Asian-inspired side dishes.
Notes
- Leftovers keep beautifully! Store any unused glazed chicken in an airtight container in the refrigerator for up to 3 days, perfect for a quick lunch the next day.
- To bring back that fresh flavor, gently reheat the chicken in a skillet over low heat with a tiny splash of water or broth to keep it tender, or microwave briefly until just warmed through.
- Elevate your meal by serving these twists over fluffy jasmine rice, alongside a crisp cucumber and red onion salad, or with some quickly sautéed snap peas to balance the rich glaze.
- For the most vibrant and naturally sweet glaze, always choose a truly ripe mango—it should yield slightly to gentle pressure and have a fragrant aroma at the stem end, making all the difference in flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 (6 oz) chicken twist with glaze
- Calories: 420
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Protein: 28g