Published Nov 07, 2024
Malaysian Mango Chicken Recipe
Growing up in Malaysia, I was spoiled by the abundance of sweet, juicy, and amazing mangoes. In Asia, ripe mangoes are used in a variety of dishes, such as Mango Sticky Rice, Mango Chutney, and Mango Dessert (Mango Pomelo Sago). In our family garden, we grew two favorite types: Apple Rumanis, with their crunchy, sweet-tart bite, and Champagne mangoes, juicy and bigger than what’s common in the USA. Some of my best memories are of picking mangoes with my dad and enjoying them right off the tree. We even had a mango tree near our house that gave green mangoes all year, which we’d ripen by burying them in rice for a few days. Malaysian mango chicken is different from other sweet-sauced chicken dishes, like Sweet and Sour Chicken or Orange Chicken, because it doesn’t use any batter. This chicken and mango recipe is a winner—it takes just 5 simple steps and is ready in only 20 minutes. The tender chicken and juicy mangoes create the perfect balance of sweet and savory, with each bite bursting with fresh flavor and the sauce bringing out the mango’s natural sweetness. When I’m craving something light and tangy, this mango chicken is always my go-to!
Why I Love This Recipe
Restaurant quality. This mango chicken recipe tastes just like the ones I’ve tried in Malaysian restaurants, with all the sweet, tangy flavors that make it so irresistible. It also reminds me of those days eating mangoes straight off the tree, enjoying every juicy bite. Ready in just 20 minutes. With just a few simple steps, it’s perfect for when I need a quick, delicious meal without the fuss. No batter involved – I like that this chicken and mango stir fry skips the batter, making prep easier and the dish healthier. Mouthwatering sauce – The sauce coats everything just right, bringing out the mango’s sweetness and tying all the flavors together.
Mango Chicken Ingredients
Mango – Just be sure to pick up a nice, fresh mango—ripe or medium ripe, which I used in the recipe. Onion Bell peppers – I love using bell peppers for a pop of color and a bit of crunch, but feel free to use any color you have on hand! Chicken thigh – I went with chicken thighs for that juicy, tender meat that holds all the delicious flavors. You may use chicken breasts if you prefer white meat. Cornstarch – Helps keep the chicken thighs juicy and tender and thickens the mango chicken sauce. Ketchup Oyster sauce – My secret weapon for adding that rich umami flavor to the sauce. Chili sauce Honey Apple cider vinegar or Chinese rice vinegar – For a nice tang. Mango juice or water – I used mango juice in this recipe to really bring out all the fruity goodness in the sauce. If you don’t have it on hand, you can substitute with water, but I highly recommend using mango juice for that extra burst of flavor! Salt Sugar
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip: Secrets To Perfectly Tender Mango Chicken
I stick with chicken thighs for extra juiciness and flavor. They’ve got a bit more fat, so they stay moist and have a rich taste that’s just right with the mango sauce. I coat the chicken in a cornstarch marinade to keep it tender. Cornstarch locks in the juices, giving the chicken a nice, silky texture. I go for ripe mangoes to balance sweetness and tang. A ripe mango adds fresh sweetness and a bit of tang, perfect for the savory sauce. I make sure not to overcook the dish as the mangoes might break apart and become too mushy.
What To Serve With Mango Chicken
For restaurant quality meals at home, I recommend pairing this with the following: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
