Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry

Crispy Mango Glazed Chicken is the ultimate tropical stir-fry that’s better than takeout and ready in just 30 minutes. After making this many times, I’ve discovered the trick to getting that perfect sticky glaze every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Feta Fried Eggs and One Pan Keto Green Chili Chicken.

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.

• 2 boneless, skinless chicken breasts
• 1 ripe mango
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup snap peas
• 2 green onions, sliced
• Salt and pepper, to taste
• Red pepper flakes, optional
• Optional: Sesame seeds
• Optional: Chopped cilantro
• Optional: Lime wedges

How to Make Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry

1. Prepare the mango glaze: Blend the mango, soy sauce, honey, and cornstarch until smooth. Set aside.
2. Cook the chicken: Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from skillet and set aside.
3. Cook the vegetables: In the same skillet, add the garlic, ginger, bell pepper, and onion. Cook until the vegetables are tender. Add the snap peas and cook for an additional 2 minutes.
4. Add the glaze: Pour the mango glaze into the skillet and bring to a simmer. Add the chicken back to the skillet and coat in the glaze. Cook for an additional 2-3 minutes until the glaze has thickened.
5. Serve: Garnish with green onions and serve over rice or noodles. Enjoy!

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 refrigerator for up to 3 days. Make-ahead tip: The mango glaze can be made up to 2 days ahead and stored in the refrigerator.

Freezing Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry

Freeze cooked chicken and vegetables separately for up to 2 months. Thaw before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a lower-carb option, serve the chicken and vegetables over cauliflower rice.
• Best substitution: You can substitute the mango with pineapple for a similar flavor profile.
• Make-ahead: Prepare the mango glaze and cook the chicken and vegetables separately. Store in the refrigerator and reheat before serving.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the glaze is too thick, thin it out with a bit of water or chicken broth.

Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 ripe mango
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup snap peas
• 2 green onions, sliced

Seasonings

• Salt and pepper, to taste
• Red pepper flakes, optional

Optional Toppings

• Sesame seeds
• Chopped cilantro
• Lime wedges

Instructions

1. Prepare the mango glaze: Blend the mango, soy sauce, honey, and cornstarch until smooth. Set aside.
2. Cook the chicken: Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from skillet and set aside.
3. Cook the vegetables: In the same skillet, add the garlic, ginger, bell pepper, and onion. Cook until the vegetables are tender. Add the snap peas and cook for an additional 2 minutes.
4. Add the glaze: Pour the mango glaze into the skillet and bring to a simmer. Add the chicken back to the skillet and coat in the glaze. Cook for an additional 2-3 minutes until the glaze has thickened.
5. Serve: Garnish with green onions and serve over rice or noodles. Enjoy!

Notes

• Chef tip: For a lower-carb option, serve the chicken and vegetables over cauliflower rice.
• Best substitution: You can substitute the mango with pineapple for a similar flavor profile.
• Make-ahead: Prepare the mango glaze and cook the chicken and vegetables separately. Store in the refrigerator and reheat before serving.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the glaze is too thick, thin it out with a bit of water or chicken broth.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked chicken and vegetables separately for up to 2 months. Thaw before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: The mango glaze can be made up to 2 days ahead and stored in the refrigerator.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 10g
• Carbs: 30g
• Fiber: 3g
• Sugar: 18g
• Sodium: 1200mg
• Cholesterol: 70mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Mango Glazed Chicken: The Ultimate Sticky Tropical Stir-Fry FAQs

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!