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Detailed view of Mango Glazed Chicken breast cubes showing the thick, translucent vibrant orange glaze and toasted sesame seeds.

Mango Glazed Chicken with Sticky Tropical Sauce and Jasmine Rice

Experience the perfect balance of sweet and savory with this Mango Glazed Chicken. Tender seared chicken cubes are tossed in a thick, glossy, translucent mango glaze and served over fluffy jasmine rice for an easy, vibrant dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mango Glazed Chicken Ingredients
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch cubes
  • 1.5 cups (350ml) Mango Puree Fresh or high-quality bottled
  • 1 tbsp (8g) Cornstarch For thickening and gloss
  • 1 tbsp (15ml) Soy Sauce Low sodium preferred
  • 1 tbsp (6g) Fresh Ginger Grated
  • 3 cloves Garlic Minced
  • 1.5 cups (280g) Jasmine Rice Dry
  • 2 stalks Green Scallions Thinly sliced
  • 1 tbsp Toasted White Sesame Seeds
  • 1/2 tsp Dried Red Chili Flakes Adjust to taste

Equipment

  • 1 Large Skillet Cast iron or stainless steel preferred for searing.
  • 1 Blender To create smooth mango puree.
  • 1 Rice Cooker Or a medium pot with a tight-fitting lid.

Method
 

Preparation
  1. Rinse the jasmine rice until water runs clear. Combine with 2.25 cups water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Let sit for 5 minutes then fluff with a fork.
  2. Pat chicken cubes dry and season with salt. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden-brown charred edges appear. Remove chicken and set aside.
  3. In the same pan, add garlic and ginger for 30 seconds. Whisk mango puree, soy sauce, lime juice, and cornstarch together, then pour into the pan. Stir until the sauce thickens into a glossy, translucent vibrant orange glaze.
  4. Add the chicken back into the skillet and toss to coat heavily in the glaze. Serve in white ceramic bowls over the rice and garnish generously with sesame seeds, scallions, and chili flakes.

Notes

Ensure chicken is patted completely dry to achieve the charred edges.
Use a high-quality mango puree to maintain the vibrant orange color.