Sticky Mango Jalapeño Chicken

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Some chicken recipes are good… and then there are the ones you make once and suddenly your whole week starts revolving around leftovers. This mango jalapeño chicken is firmly in that second category.

You get tender, golden-seared chicken pieces coated in a sticky soy-garlic glaze, with real mango bringing a gentle sweetness that keeps the heat from the jalapeños in check. The sauce clings to everything—perfect over rice, but just as good tucked into lettuce cups or served with a simple green side when you want dinner to feel a little more exciting without extra effort. If you’re craving that glossy, takeout-style bite at home (with ingredients you actually recognize), you’re going to love this one.

Ingredients 

Chicken

• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (900 g)

• 4 tbsp cornstarch (about 32 g)

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 3 tbsp olive oil (45 ml)

Mango Jalapeño Sauce

• 1/2 cup soy sauce (120 ml)

• 1/2 cup chicken stock (120 ml)

• 1/4 cup packed brown sugar (about 50 g) (reduced because mango adds sweetness)

• 1/2 cup ripe mango, finely diced or mashed (about 80–100 g)
  (ripe but still firm = best)

• 5 cloves garlic, minced

• 2 large jalapeños, sliced (seeded for less heat; use 3 for spicier)

• 1 tbsp cornstarch + 1 tbsp cold water (slurry)

For serving (optional but recommended)

• Steamed white rice

• Green veggie (broccoli, zucchini, green beans)

• Garnish: sliced scallions + sesame seeds + extra mango cubes

Instructions

1. 1. Make the sauce (stovetop-friendly).
      In a bowl, whisk together soy sauce, chicken stock, brown sugar, mango, and minced garlic. Set aside.

   2. Coat the chicken.
      Add chicken to a wide bowl. Sprinkle with 4 tbsp cornstarch, salt, and pepper. Toss until evenly coated and separated.

   3. Brown the chicken.
      Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed).
      Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.

   4. Mix the slurry.
      Stir together 1 tbsp cornstarch + 1 tbsp cold water until smooth.

   5. Simmer the sauce + jalapeños.
      Carefully wipe excess grease from the skillet (leave a thin film). Pour in the sauce and add the jalapeño slices.
      Bring to a gentle simmer and cook 3–4 minutes, stirring, so the mango softens slightly and the sauce smooths out.

   6. Thicken into a glossy glaze.
      Whisk in the slurry. Simmer 30–90 seconds until thick, shiny, and able to coat the back of a spoon.

   7. Toss chicken back in.
      Add the chicken to the skillet and toss to coat. Simmer 2–4 minutes until everything is sticky and glazed.

   8. Finish.
      Turn off heat and stir in 1–2 tsp lime juice (or rice vinegar). This is the trick that makes mango taste fresh—not overly sweet.

   9. Serve.
      (Optional) Spoon over rice with extra sauce. Add a green veggies. Top with a few fresh mango cubes, scallions, and sesame seeds.

If this mango jalapeño chicken made your mouth water, go ahead and save it for later—share the image below to your favorite Pinterest board so it’s ready the next time you’re craving something sweet, sticky, and a little spicy.

Video Recipe

Storage & Reheating

Refrigerator:
Let the chicken cool completely, then store in an airtight container for up to 4 days.

Freezer:
Freeze in a freezer-safe container for up to 2 months. For best texture, freeze with a little extra sauce so the chicken stays moist.

Thawing:
Thaw overnight in the refrigerator before reheating.

Reheating (stovetop best):
Add the chicken to a skillet over medium-low heat with a splash of chicken stock or water (1–2 tablespoons). Warm gently, stirring often, until hot and glossy again.

Reheating (oven):
Place in a small baking dish, add a splash of stock or water, cover with foil, and bake at 350°F (175°C) for 10–15 minutes, or until heated through.

Make-Ahead Tips

• Prep ahead: Dice the chicken and slice the jalapeños up to 24 hours in advance. Keep refrigerated in separate containers.

• Sauce ahead: Mix the sauce ingredients (including mango) and refrigerate up to 24 hours. Stir well before using.

• For the best texture: Cook the chicken fresh and combine with the sauce right before serving whenever possible.

Helpful Cooking Tips

• Don’t overcrowd the pan: Brown the chicken in batches so it turns golden instead of steaming.

• Keep the sauce glossy: Let it simmer gently until it thickens, then toss the chicken back in. If it gets too thick, loosen with a small splash of stock.

• Control the heat: Remove jalapeño seeds for a milder dish, or leave some in for more spice.

• Mango sweetness varies: If your mango is very ripe and sweet, reduce the brown sugar slightly (start with 2–3 tablespoons and adjust).

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