Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
Mango Glazed Chicken is the ultimate tropical stir-fry, with a sweet and tangy mango glaze that makes this chicken dish better than takeout. After making this recipe dozens of times, I’ve discovered the trick to getting the perfect sticky glaze is to cook it low and slow. The crispy chicken is filled with fresh, juicy flavors that will transport you to a beach vacation with every bite. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Parmesan Zucchini Fritters Recipe with Easy Tangy Lemon Aioli and Creamy Coconut Garlic Shrimp: A 20-Minute Skillet Masterpiece.
Why This Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry Is Pure Comfort
- Better than takeout tropical flavors
- Easy, one-pan cooking
- Perfectly crispy chicken with a sticky glaze
- Versatile – serve with rice, noodles, or veggies
What You'll Need for Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- mango
- soy sauce
- garlic
- ginger
- brown sugar
- honey
- red pepper flakes
- salt
- black pepper
- garam masala
- cumin
- paprika
- Optional: green onions
- Optional: sesame seeds
- Optional: lime wedges
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken perfectly tender and juicy in a fraction of the time. → See on Amazon
- Immersion Blender — Makes blending the mango glaze quick and easy. → See on Amazon
How to Make Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
- Step 1: Cut chicken into bite-sized pieces and season with salt, black pepper, garam masala, cumin, and paprika.
- Step 2: Cook chicken in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 3: In a blender, combine mango, soy sauce, garlic, ginger, brown sugar, honey, and red pepper flakes. Blend until smooth.
- Step 4: Pour the mango glaze into the skillet and bring to a simmer. Add the cooked chicken back to the skillet and cook until the glaze has thickened and coated the chicken.
- Step 5: Garnish with green onions, sesame seeds, and lime wedges. Serve hot and enjoy!
Cook's Tips for Perfect Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
- Common mistake and fix: Cooking the chicken too high can cause the glaze to burn. To prevent this, cook the chicken low and slow, and add a little water to the skillet if the glaze starts to burn.
- Pro tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper to the glaze.
- Pro tip: To make this dish ahead of time, cook the chicken and prepare the glaze separately. Store them in the fridge until ready to serve, then combine and cook as directed.
Storing & Reheating Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The chicken can be cooked and the glaze prepared up to 1 day ahead. Store separately in the fridge until ready to serve.
Freezing Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
Freeze cooked chicken and glaze separately for up to 3 months. Thaw and reheat in the skillet before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through.
Recipe Notes
- Chef tip: To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce.
- Best substitution: If mangoes are not in season, you can substitute pineapple or peaches in the glaze.
- Make-ahead: The chicken can be cooked and the glaze prepared up to 1 day ahead. Store separately in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the glaze is too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
Stainless Steel Skillet — A high-quality skillet ensures even cooking and easy cleanup for this one-pan dish. → Check price on Amazon
Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- mango
- soy sauce
- garlic
- ginger
- brown sugar
- honey
- red pepper flakes
Seasonings
- salt
- black pepper
- garam masala
- cumin
- paprika
Optional Toppings
- green onions
- sesame seeds
- lime wedges
Instructions
- Step 1: Cut chicken into bite-sized pieces and season with salt, black pepper, garam masala, cumin, and paprika.
- Step 2: Cook chicken in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 3: In a blender, combine mango, soy sauce, garlic, ginger, brown sugar, honey, and red pepper flakes. Blend until smooth.
- Step 4: Pour the mango glaze into the skillet and bring to a simmer. Add the cooked chicken back to the skillet and cook until the glaze has thickened and coated the chicken.
- Step 5: Garnish with green onions, sesame seeds, and lime wedges. Serve hot and enjoy!
Notes
- Chef tip: To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce.
- Best substitution: If mangoes are not in season, you can substitute pineapple or peaches in the glaze.
- Make-ahead: The chicken can be cooked and the glaze prepared up to 1 day ahead. Store separately in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the glaze is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken and glaze separately for up to 3 months. Thaw and reheat in the skillet before serving.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through.
- Make ahead: The chicken can be cooked and the glaze prepared up to 1 day ahead. Store separately in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 10g
- Carbs: 30g
- Fiber: 2g
- Sugar: 25g
- Sodium: 1200mg
- Cholesterol: 90mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry FAQs
Yes, you can cook the chicken and prepare the glaze up to 1 day ahead. Store them separately in the fridge until ready to serve, then combine and cook as directed.
The glaze may not have cooked long enough. Simmer the glaze for a few more minutes until it has thickened and coated the back of a spoon.
Yes, cook the chicken and glaze together in the slow cooker on low for 4-6 hours or on high for 2-3 hours. The chicken will be tender and the glaze will be thick and delicious.
Yes, you can use frozen chicken in this recipe. Thaw the chicken in the fridge overnight before cooking, or use the defrost setting on your microwave to thaw it quickly.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the skillet or microwave before serving.
A Warm Final Note
I can’t wait for you to try Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
