Spicy Mango Chicken
Spice up your dinner routine with this easy mango chicken recipe!
100 Creative Ways to Use Rotisserie Chicken
Published by Page Street Publishing Co.
Sometimes I go a little crazy at the grocery store when mangoes are in season. They are just so pretty, and I love having a big bowl of them sitting on the counter—it makes me happy. While eating fresh mangoes is definitely one of my favorite ways to enjoy this tropical fruit, they’re also a lot of fun to include in our dinner.
Mangoes are so sweet that they pair beautifully with spicy foods, like habaneros and other chilies. This particular recipe is a perfect example of just how amazing that sweet and spicy combination can be. We enjoy this chicken served over rice or alongside noodles.
- 3 tablespoons (44 ml) honey
- 1/4 cup (59 ml) soy sauce
- 1 lime, juiced
- 2 teaspoons (10 g) chili paste
- 1/2 cup (120 ml) mango nectar
- 2 teaspoons (6 g) cornstarch
- 2 cups (250 g) diced rotisserie chicken
- 1 mango, peeled and diced
- 1/2 cup (56 g) roasted and salted cashews
- 2 green onions, sliced, for garnish
Whisk together the honey, soy sauce, lime juice, chili paste, mango nectar and cornstarch in a small bowl. Add the mixture to a medium skillet and bring to a simmer over medium heat. Continue cooking, stirring frequently, until the sauce thickens, about 3 minutes.
Gently stir in the diced chicken and continue cooking for an additional 5 minutes, or until the chicken is heated through. Stir in the mango and cashews and cook for another 2 to 3 minutes.
Serve over rice or noodles and top with sliced green onions and chopped cashews, if you desire.
You can easily increase the heat in this recipe by adding more chili paste or red-pepper chili flakes.
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Reprinted with permission from 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish Rosenquist, Page Street Publishing Co. 2015.