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Mango Chicken

A delightful blend of sweet and savory, Mango Chicken is a comforting dish packed with protein and vibrant tropical flavors, perfect for busy weeknights or special gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces For even cooking.
  • 1/4 teaspoon garlic salt Enhances the flavor of the chicken.
  • 3/4 cup cornstarch Creates a crispy outer layer.
  • 3 large eggs, beaten Binds the cornstarch to the chicken.
  • 1/2 cup canola oil Used for browning the chicken.
For the Sauce
  • 1 cup granulated sugar Balances the tanginess of the sauces.
  • 1 cup mango nectar Provides vibrant, tropical sweetness.
  • 1/4 cup soy sauce Adds umami depth.
  • 3 tablespoons apple cider vinegar Brings acidity and brightens flavors.
  • 2 teaspoons cornstarch Thicker consistency for the sauce.
For the Vegetables
  • 1 cup red bell pepper, chopped Adds crunch and sweetness.
  • 1 cup mango chunks, fresh or frozen Intensifies the fruity notes.
  • to taste green onions for garnish A fresh touch that enhances presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the boneless skinless chicken breasts into 1-inch pieces and season with garlic salt.
  3. Dip each piece of chicken into the cornstarch, then the beaten eggs to coat.
Cooking
  1. Heat canola oil in a skillet over medium-high heat. Brown the chicken in batches for about 2-3 minutes on each side.
  2. Transfer the browned chicken to a greased baking dish.
  3. In a separate bowl, mix granulated sugar, mango nectar, soy sauce, apple cider vinegar, and cornstarch. Pour it over the chicken.
  4. Top the chicken with chopped red bell peppers and mango chunks.
  5. Bake for 40-45 minutes, stirring every 15 minutes.
Finishing Touches
  1. Garnish with freshly chopped green onions before serving.
  2. Serve over rice or quinoa.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months after cooling completely.