Thai Mango Chicken Recipe

Slice and marinate chicken

Pat chicken dry and slice thinly across the grain into bite-sized strips. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, and 1 tsp cornstarch. Add sliced chicken, toss to coat, and let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. When oil is hot but not smoking, add the marinated chicken in a single layer (work in two batches if needed). Sear without moving for 1 minute, then stir-fry until cooked through and slightly golden, about 3–4 minutes total depending on thickness. Transfer cooked chicken to a plate and set aside.

Prepare mango purée

Place 1.5 cups diced ripe mango into a blender or food processor with 1/2 cup of the chicken broth and blend until smooth. If you prefer a chunkier sauce, reserve 1/2 cup diced mango to stir in later and only purée the rest.

In a small bowl whisk together the mango purée, remaining 1/2 cup chicken broth, 1 tbs rice vinegar, 1 tsp fish sauce, 1 tbs light brown sugar, 1 tbs lime juice, 1 tsp minced ginger, minced garlic, and 1/4 tsp red chili flakes (if using). Taste and adjust sweetness, salt, or acidity as desired.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Keep slurry nearby; it will be added to the sauce in the pan to thicken.

In the same skillet or wok used for chicken, add remaining 1 tbsp vegetable oil and 1 tsp sesame oil over medium-high heat. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant. Add sliced red bell pepper and snap peas and stir-fry for 2–3 minutes until vegetables are bright and crisp-tender.

Pour the prepared mango sauce into the pan with the vegetables and bring to a gentle simmer over medium heat, stirring to combine. If you reserved diced mango, add it now. Simmer for 2 minutes to let flavors meld.

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while stirring. Continue cooking 1–2 minutes until sauce thickens to coat the back of a spoon.

Return the cooked chicken and any accumulated juices to the pan. Toss to coat in the mango sauce and heat through for 1–2 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper, adjusting to taste. Stir in sliced green onions and chopped cilantro (reserve a small amount of cilantro for garnish).

Optional: sprinkle toasted sesame seeds over the finished dish and add additional lime juice if you like more brightness.

Divide steamed jasmine rice among plates. Spoon Thai Mango Chicken over the rice, garnish with reserved diced mango, extra cilantro, green onion, and lime wedges. Serve immediately.