Mango Chicken Recipe
User Reviews
4.4
Mango Chicken Recipe
Description
Mango Chicken Recipe features chicken breast pieces lightly coated in tapioca flour and cooked with a sauce made from fresh ginger, garlic, habanero pepper, and mango juice. The sauce is thickened with tapioca flour to become glossy and slightly reduced, balancing sweet and spicy flavors. Coconut oil is used throughout, adding a slight richness. The accompanying cauliflower rice is sautéed with coconut oil and toasted coconut flakes, bringing additional texture and flavors to the meal.
The sauce’s bright mango juice pairs well with the heat from habanero and the fresh aromatics, resulting in a lively flavor contrast. Tapioca flour helps give the sauce a smooth, shiny finish while lightly crisping the chicken's coating when pan-fried. The dish’s mix of soft chicken, tangy sauce, and lightly textured cauliflower rice makes it suitable for a flavorful main course.
Garnishes such as cubed fresh mango, cilantro, green onions, and toasted sesame seeds add color and fresh notes that complement the cooked elements. This dish serves well as a wholesome meal on its own without additional sides.
Ingredients
For the sauce:
- 2 1/2 teaspoons coconut oil divided
- 1 1/2 teaspoon ginger minced, fresh
- 1 teaspoon garlic minced
- 1/2 teaspoon habanero pepper minced
- 3/4 cup mango juice 100% pure juice, orange mango or mango juice
- 1/2 tablespoon coconut aminos
- 1 teaspoon tapioca flour
For the chicken:
- 3 tablespoons tapioca flour
- 8 ounces chicken breast patted dry and cut into 1-inch cubes
- salt
- black pepper
- 2 tablespoons coconut oil
For the cauliflower rice:
- 3 cups cauliflower cut into bite-sized pieces
- 2 teaspoons coconut oil
- 2 tablespoons coconut flakes unsweetened
For garnish:
- 1/2 Mango cut into cubes, large
- cilantro roughly chopped
- green onions chopped
- sesame seeds toasted
Instructions
- In a medium pot over medium heat, melt 1 1/2 teaspoons of the coconut oil for the sauce. Add the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute.
- Add the remaining coconut oil, juice, and coconut aminos. Increase the temperature to high heat, and bring to a boil. Place the tapioca flour in a small bowl.
- Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
- Reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes glossy, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
- Place the tapioca flour into a large Ziploc bag, and season the cubed chicken with salt and pepper. Place the chicken in the bag and shake until it's evenly coated in the flour.
- In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken in the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little.
- While the chicken cooks, place the cauliflower into a large food processor and process until you get a "rice-like" texture.
- Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
- Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
- Divide the chicken and cauliflower between two plates.
- Garnish with cilantro, green onion, and sesame seeds. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 441g | |
| Calories | 591kcal | 30% |
| Carbohydrates | 43.2g | 14% |
| Protein | 36.5g | 73% |
| Fat | 31.9g | 49% |
| Saturated Fat | 24.2g | 121% |
| Cholesterol | 85mg | 28% |
| Sodium | 165mg | 7% |
| Fiber | 6.2g | 25% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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