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Mango Chicken Recipe
4.4 from 66 votes

Mango Chicken Recipe

This Mango Chicken recipe combines tender chicken breast coated in tapioca flour with a vibrant mango-based sauce that includes ginger, garlic, and habanero pepper for a touch of heat. The dish is complemented by a side of cauliflower rice tossed with coconut flakes, creating a dish with contrasting textures. The sauce is thickened to become glossy and slightly reduced, enhancing the mango's natural sweetness paired with the subtle spice and aroma from fresh ingredients.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2
Calories: 591 kcal
Course: Dinner
Cuisine: Asian

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
  • black pepper
  • salt
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. While the chicken cooks, place the cauliflower into a large food processor and process until you get a "rice-like" texture.
  8. 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.
  9. Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
  10. Divide the chicken and cauliflower between two plates.
  11. Garnish with cilantro, green onion, and sesame seeds. Serve hot.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 591

% 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.