Chicken cooked with mango, chili, and garlic delivers sweet, zesty, and bold flavors in one satisfying skillet meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon cornstarch
→ Sauce
05 - 1 large ripe mango, peeled, pitted, and diced (about 1 cup)
06 - 3 tablespoons honey
07 - 3 tablespoons fresh lime juice (about 2 limes)
08 - 2 tablespoons soy sauce or tamari (for gluten-free option)
09 - 2 teaspoons chili flakes (adjust to preference)
10 - 4 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
→ For Cooking & Garnish
12 - 2 tablespoons olive oil
13 - 1/4 cup fresh cilantro, chopped
14 - 1 small red chili, thinly sliced (optional)
15 - Lime wedges, for serving
# Directions:
01 - Pat chicken breasts dry, season both sides with salt and black pepper, and dust lightly with cornstarch.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in skillet and cook for 4 to 5 minutes per side, until golden and cooked through. Transfer chicken to a plate and keep warm.
03 - Reduce skillet heat to medium. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
04 - Add diced mango, honey, lime juice, soy sauce or tamari, and chili flakes to skillet. Stir and simmer for 3 to 4 minutes, gently mashing mango to help thicken sauce.
05 - Return chicken breasts to skillet. Spoon sauce over chicken and simmer for 3 to 4 minutes, turning once, until evenly coated and fully heated.
06 - Top with chopped cilantro and sliced red chili. Serve immediately with lime wedges on the side.
