Ingredient: lime juice - TO TASTE

Chicken thighs are my personal favorite for several reasons: They’re flavorful, tender, cheaper, and cook quicker than other cuts. It might sound like an unusual combo, but fresh, tangy mango brightens up savory chicken in the most delightfully unexpected way. Adding mango to chicken is any easy way to bring summer flavor to an otherwise ordinary chicken dinner. 

The origins of mango chicken can be traced back to the Indian state of Punjab, where it was originally created by a chef named Kundan Lal Gujral, the owner of a restaurant called Moti Mahal. According to the legend, Kundan Lal Gujral created the dish in the early 20th century when he mixed leftover tandoori chicken with a creamy mango sauce. The dish became popular with customers and soon became a menu staple at Moti Mahal. From there, mango chicken spread throughout India and eventually became famous worldwide.

Mango chicken is typically served with rice or bread and is known for its unique blend of sweet and spicy flavors.

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Mango Chicken Thighs

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Rating: 5
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Keyword

mango chicken thighs

Servings

MetricUS Imperial

Ingredients

Mango Sauce

• 2 Tbsp butter,
• 1 ripe mango, diced
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 1/4 cup chicken stock
• 3 cloves garlic, minced
• lime juice - TO TASTE
• 1 tsp fresh ginger, grated
• 1/2-1 tsp red pepper flakes to taste

Chicken

• 908 gm (2 lbs) boneless, skinless chicken thigh meat, sliced
• 2 Tbsp cornstarch
• 2-3 Tbsp canola oil for cooking

Keyword mango chicken thighs Servings MetricUS Imperial Ingredients Mango Sauce 2 Tbsp butter, 1 ripe mango, diced 1/3 cup honey 1/4 cup low sodium soy sauce 1/4 cup chicken stock 3 cloves garlic, minced lime juice - TO TASTE 1 tsp fresh ginger, grated 1/2-1 tsp red pepper flakes to taste Chicken 908 gm (2 lbs) boneless, skinless chicken thigh meat, sliced 2 Tbsp cornstarch 2-3 Tbsp canola oil for cooking

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Sauce

1. Peel, pit & dice mango into small pieces & set aside. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, garlic & red pepper flakes. Set aside as well.

Chicken

1. Slice chicken thighs about 1/2 - 3/4-inch thickness. Place chicken in a bowl & add cornstarch. Mix well until chicken is evenly coated with cornstarch.

Cooking

1. Preheat a large cooking pan over medium to medium-high heat & add oil. Add dredged chicken & sear it on all sides until almost done. Take chicken out & set aside.
2. Lower heat to medium. Melt butter in the pan; add diced mango & cook, stirring for a couple of minutes until softened.
3. Whisk the sauce again & pour it into the pan with mango. Gently stir & let it simmer for a couple of minutes.
4. Add chicken back to the pan, stir & let cook another 2-3 minutes, until chicken is completely done & sauce is a little bit thicker.
5. Serve mango chicken with sauce over rice.