Sticky Mango Chili Chicken with Coconut Rice
There’s something irresistible about the combination of sweet, spicy, and savory flavors, and this Sticky Mango Chili Chicken with Coconut Rice delivers all three in every bite.
Tender chicken is coated in a glossy mango chili sauce that is perfectly balanced with just the right amount of heat, then served over fluffy coconut rice that adds a creamy, fragrant touch.
It’s a vibrant, restaurant-worthy dinner that comes together easily at home, making it perfect for busy weeknights as well as special occasions.
Ingredients
For the Sticky Mango Chili Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1 large ripe mango, peeled and diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon red chili flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt to taste
- Fresh cilantro for garnish
For the Coconut Rice
- 1 cup jasmine rice, rinsed
- 1 cup canned coconut milk (full fat)
- 1 cup water
- 1/2 teaspoon salt
How to Make It
- Start the coconut rice. In a small saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Cook the chicken. While the rice is cooking, heat vegetable oil in a large skillet or wok over medium high heat. Add the chicken pieces in a single layer (work in batches if needed). Cook for 5 to 6 minutes, turning once, until golden brown and cooked through. Transfer to a plate and set aside.
- Make the mango sauce. In the same skillet, add the diced mango, garlic, and ginger. Cook for 2 minutes, stirring often.
Add soy sauce, honey, rice vinegar, and chili flakes. Bring to a simmer.
- Thicken the sauce. Stir in the cornstarch slurry. Let the sauce cook for 1 to 2 minutes, until it thickens and becomes glossy. Add the cooked chicken back to the skillet. Toss everything together until the chicken is well coated.
- Serve immediately. Spoon the coconut rice onto plates or into bowls. Top with the sticky mango chili chicken. Garnish with fresh cilantro.
How to Store
Store the chicken and the rice separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days. The rice stays good for about 4 days.
To reheat, warm the chicken in a skillet over medium heat with a splash of water. Reheat the rice in the microwave or on the stovetop with a little extra water to prevent it from drying out.
Health Benefits
This dish packs some surprising nutritional perks. Mango is loaded with vitamin C and vitamin A, which support your immune system and skin health.
Chicken thighs provide protein and iron, keeping you full and energized. Coconut milk offers healthy fats that are good for your heart and brain.
Just keep portion sizes in mind because the rice and sauce are a bit higher in calories.
Common Mistakes to Avoid
- Using under ripe mango. A hard, sour mango will make the sauce tart and less sticky.
Use a mango that gives slightly when you squeeze it.
- Overcooking the chicken. Chicken thighs are forgiving, but cooking them too long can make them dry. Cook just until they are no longer pink inside.
- Skipping the rinse for the rice. Rinsing jasmine rice removes extra starch, which keeps the coconut rice light and fluffy instead of gummy.
- Adding too much chili at once. Start with 1/2 teaspoon and taste the sauce before adding more. You can always increase the heat, but you cannot take it away.
FAQs
Can I use frozen mango?
Yes, frozen mango works fine. Thaw it first, then drain any excess liquid before adding it to the skillet. The sauce may be slightly thinner, so let it simmer an extra minute.
Is this dish very spicy?
It has a mild warmth from the chili flakes, not a blazing heat. If you are sensitive to spice, start with 1/4 teaspoon or leave the chili out entirely. For extra heat, add more flakes or a dash of sriracha.
Can I make this ahead of time?
You can prepare the sauce and cook the chicken separately up to a day in advance. Combine and reheat when you are ready to serve.
The rice is best made fresh, but you can also make it ahead and reheat.
What can I use instead of coconut milk?
For the rice, you can substitute with full fat milk mixed with water (use half milk, half water) or use plain water. The rice will be less creamy but still tasty.
Can I use chicken breast instead of thighs?
Absolutely. Chicken breast cooks faster, so reduce the cooking time by about 2 minutes and watch closely to avoid drying it out.
Sticky Mango Chili Chicken with Coconut Rice – A Sweet and Spicy Weeknight Winner
Ingredients
Method
- Start the coconut rice. In a small saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium high heat. Reduce heat to low, cover, and simmer for 15 minutes.Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Cook the chicken. While the rice is cooking, heat vegetable oil in a large skillet or wok over medium high heat. Add the chicken pieces in a single layer (work in batches if needed).Cook for 5 to 6 minutes, turning once, until golden brown and cooked through. Transfer to a plate and set aside.
- Make the mango sauce. In the same skillet, add the diced mango, garlic, and ginger. Cook for 2 minutes, stirring often.Add soy sauce, honey, rice vinegar, and chili flakes. Bring to a simmer.
- Thicken the sauce. Stir in the cornstarch slurry. Let the sauce cook for 1 to 2 minutes, until it thickens and becomes glossy.Add the cooked chicken back to the skillet. Toss everything together until the chicken is well coated.
- Serve immediately. Spoon the coconut rice onto plates or into bowls. Top with the sticky mango chili chicken.Garnish with fresh cilantro.
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