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Mango Chicken

A delicious and meal prep-friendly recipe that combines tender chicken with a sweet and tangy mango sauce, perfect for busy weeknights.
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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, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts Cut into bite-sized pieces for easy cooking and eating.
  • 1/4 teaspoon garlic salt Enhances the chicken's natural flavors without overwhelming it.
  • 3/4 cup cornstarch Helps to achieve a crispy texture when frying.
  • 3 large beaten eggs Acts as a binding agent that helps cornstarch adhere to the chicken.
  • 1/2 cup canola oil Perfect for frying and achieving a golden-brown finish.
  • 1 cup granulated sugar Balances the savory flavors in the sauce.
  • 1 cup mango nectar Provides the main flavor base for the sauce.
  • 1/4 cup soy sauce Adds depth and umami to the dish.
  • 3 tablespoons apple cider vinegar Offers a tangy kick that works beautifully with sweetness.
  • 2 teaspoons cornstarch For thickening the sauce.
  • 1 cup red bell pepper, cut into chunks Adds crunch and sweetness.
  • 1 cup mango chunks Fresh or frozen, for tropical sweetness.
  • chopped green onions For garnish.

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Cut chicken breasts into bite-sized pieces and season with garlic salt.
  3. Set up your batter station with cornstarch in one bowl and beaten eggs in another.
Cooking
  1. Dip each chicken piece first in cornstarch and then in the egg mixture.
  2. Heat canola oil in a large skillet over medium-high heat and fry coated chicken pieces until browned, about 5-7 minutes.
  3. Transfer the browned chicken to a greased 9 x 13 baking dish.
  4. Prepare the sauce by mixing sugar, mango nectar, apple cider vinegar, soy sauce, and cornstarch in a bowl.
  5. Pour the sauce over the chicken, then top with red bell pepper and mango chunks.
  6. Bake in the preheated oven for 40-45 minutes, stirring every 15 minutes.
Serving
  1. Garnish with chopped green onions and serve over rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible; enjoy within three months.