Instructions:
Heat olive oil in a large pan over medium-high heat.
Add the garlic, ginger, and chili; sauté for 1 minute until fragrant.
Add chicken slices, season with salt and pepper, and cook until golden and fully cooked (6–8 minutes).
Stir in diced mango, soy sauce, honey, and lime juice. Let simmer for 2–3 minutes.
Taste and adjust seasoning. Add a splash of water if sauce thickens too much.
Remove from heat, garnish with fresh cilantro, and serve hot.
Serving and Storage Tips:
Serve over jasmine rice, quinoa, or in lettuce wraps for a lighter version.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave with a splash of water to refresh the sauce.
Variations:
Swap chicken for tofu or shrimp for different protein options.
Add bell peppers or snap peas for extra crunch and color.
For a creamier sauce, stir in 2 tbsp of coconut milk before serving.
FAQ:
Q: Can I use frozen mango?
A: Yes! Just thaw it first and pat dry to prevent excess water in the sauce.
Q: How spicy is this dish?
A: Medium-spicy. Adjust chili to your taste—omit for mild, double for fire!
Q: Can I make this ahead of time?
A: Absolutely. Make it a day in advance and let the flavors meld in the fridge overnight.
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