This Easy Sweet & Spicy Mango Chicken is ready in 30 minutes! Tender chicken in a vibrant sauce with sweet mango, spicy sriracha, tangy lime, and fresh ginger. Perfect balance of flavors that tastes tropical and exciting. Naturally gluten-free! 🥭🔥
Some dinners make you feel like you’ve escaped to somewhere tropical and exciting without leaving your kitchen. This Sweet & Spicy Mango Chicken delivers exactly that sensation with bright, bold flavors that wake up your taste buds and make weeknight meals feel special.
The sauce brings together the natural sweetness of ripe mango with the fiery kick of sriracha, balanced by tangy lime juice and aromatic fresh ginger. Tender chicken pieces get coated in this vibrant sauce that clings beautifully and delivers perfect sweet heat in every bite.
This recipe comes together quickly with simple ingredients. Use fresh mango when available or frozen mango chunks for convenience. Either way, you’ll have a dinner that feels restaurant inspired but requires minimal effort and delivers maximum flavor.
Ingredients
For the chicken
Simple preparation lets the sauce shine.
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite sized pieces
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the mango sauce
This creates the signature sweet and spicy flavor profile.
- 2 cups fresh or frozen mango chunks
- 3 tablespoons sriracha sauce, adjust to taste
- 3 tablespoons honey
- 2 tablespoons soy sauce or tamari for gluten free
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice, from about 1 lime
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1/2 cup chicken broth or water
For finishing
Fresh elements that brighten the dish.
- 2 teaspoons cornstarch mixed with 2 tablespoons water for thickening
- 2 green onions, sliced
- Fresh cilantro, chopped
- Sesame seeds
- Lime wedges for serving
- Cooked jasmine rice or cauliflower rice
How to Make the Recipe
Prep and cook the chicken
Pat chicken pieces dry with paper towels. In a bowl, toss chicken with cornstarch, salt, and pepper until evenly coated. The cornstarch helps create a light coating that crisps nicely and helps the sauce cling.
Heat vegetable oil in a large skillet over medium high heat. Add chicken in a single layer and cook without moving for 3 to 4 minutes until golden brown on the bottom. Flip and cook another 3 to 4 minutes until cooked through and golden on all sides. Transfer to a plate.
Make the mango sauce
While chicken cooks, prepare the sauce. In a blender, combine mango chunks, sriracha, honey, soy sauce, rice vinegar, lime juice, ginger, and garlic. Blend until completely smooth. The sauce should be bright orange with flecks of ginger throughout.
Simmer and thicken
Pour the mango sauce into the same skillet you used for chicken, scraping up any browned bits. Add chicken broth and bring to a simmer over medium heat. Let cook for 3 to 4 minutes to allow flavors to meld.
Stir the cornstarch slurry to recombine it, then pour into the simmering sauce while stirring constantly. The sauce will thicken within 1 to 2 minutes into a glossy, clingy consistency.
Combine and serve
Return the cooked chicken to the skillet along with any accumulated juices. Toss to coat evenly in the sauce. Cook for 2 more minutes to heat everything through and let the chicken absorb some of the sauce.
Remove from heat and garnish with sliced green onions, fresh cilantro, and sesame seeds. Serve immediately over jasmine rice with lime wedges on the side.
What This Dish Tastes Like
Sweet tropical mango
The mango provides natural sweetness and fruity brightness that tastes like sunshine. It dominates the flavor profile in the best way, making each bite feel vibrant and fresh.
Spicy heat that builds
Sriracha brings controlled heat that builds gradually rather than overwhelming immediately. The spice level is adjustable, making this friendly for various heat tolerances while still delivering excitement.
Balanced with tang and umami
Lime juice adds bright acidity while soy sauce contributes savory depth. Fresh ginger and garlic thread aromatic warmth throughout. Everything works together in perfect harmony.
Tips for the Best Results
Use ripe mango
If using fresh mango, choose ripe ones that yield slightly to gentle pressure and smell sweet. Underripe mango lacks sweetness and won’t create the right flavor profile.
Adjust heat to preference
Start with less sriracha and taste the sauce before adding to chicken. You can always add more heat but can’t take it away. For mild, use 2 tablespoons. For extra spicy, use 4 tablespoons.
Don’t skip cornstarch coating
Coating chicken in cornstarch before cooking creates texture and helps sauce adhere better. This small step makes a noticeable difference in the final dish.
Blend sauce completely smooth
A smooth sauce looks more professional and coats chicken evenly. Blend for at least 30 seconds until no chunks remain.
Serve immediately
This dish tastes best fresh when the sauce is glossy and the chicken is hot. The flavors are brightest right after cooking.
Variations
Pineapple mango version
Replace half the mango with fresh pineapple chunks. The extra acidity and tropical flavor complement the mango beautifully.
Coconut curry twist
Add 1/2 cup coconut milk to the sauce and 1 teaspoon curry powder. This creates a creamier, more complex sauce with Southeast Asian vibes.
Sweet chili mango chicken
Use sweet chili sauce instead of sriracha for milder heat with more sweetness. Add crushed red pepper flakes if you want extra kick.
Grilled version
Marinate chicken in half the mango sauce for 30 minutes. Grill chicken until cooked through, then toss with the remaining sauce heated separately.
How to Serve
Over jasmine rice
Fluffy jasmine rice is perfect for soaking up the vibrant sauce. The mild rice lets the bold mango flavors shine without competition.
With cauliflower rice
For a lighter, low carb option, serve over cauliflower rice. The sauce is flavorful enough to make cauliflower rice exciting and delicious.
In lettuce wraps
Spoon chicken into butter lettuce leaves with rice, shredded cabbage, and extra cilantro for a fun, interactive meal.
Alongside Asian vegetables
Pair with steamed broccoli, stir fried snap peas, or sautéed bok choy. The mild vegetables balance the bold sauce perfectly.
Make Ahead and Storage
Prep sauce ahead
Blend the mango sauce up to 3 days ahead and refrigerate. When ready to cook, simply prepare chicken and heat the sauce.
Refrigerate leftovers
Store in airtight containers for up to 3 days. The chicken remains tender and the sauce stays flavorful. Reheat gently to avoid overcooking chicken.
Freeze with caution
The sauce freezes well for up to 2 months, but cooked chicken can become slightly dry after freezing. Consider freezing sauce separately and cooking fresh chicken when needed.
Reheat properly
Reheat on the stovetop over medium low heat with a splash of water or broth to loosen the sauce. Microwave also works but stir halfway through.
Why This Recipe Becomes a Favorite
Exciting flavor profile
The sweet, spicy, tangy combination feels special and different from typical weeknight dinners. It breaks the monotony without requiring unusual ingredients.
Quick and easy
From start to finish, this takes just 30 minutes. The steps are straightforward with no complicated techniques required.
Naturally healthy
With lean protein, fruit based sauce, and no heavy cream or excessive oil, this is a lighter dinner that still satisfies completely.
Appeals to everyone
The adjustable heat level and familiar chicken format mean this works for picky eaters and adventurous ones alike.
This Sweet & Spicy Mango Chicken brings tropical brightness and exciting flavors to your dinner table in just 30 minutes. It delivers the perfect balance of sweet, spicy, and tangy in every glossy, flavorful bite. May this recipe transport you somewhere sunny whenever you need a delicious escape.
