Juicy chicken in a tangy mango chili garlic sauce delivers a bright, punchy, gluten-free skillet meal.
# Ingredient List:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon cornstarch
→ Mango Chili Garlic Sauce
05 - 1 large ripe mango, peeled, pitted, and diced (about 1 cup)
06 - 3 tablespoons honey
07 - 3 tablespoons fresh lime juice (about 2 limes)
08 - 2 tablespoons soy sauce or tamari
09 - 2 teaspoons chili flakes
10 - 4 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
→ Cooking & Garnish
12 - 2 tablespoons olive oil
13 - 1/4 cup fresh cilantro, chopped
14 - 1 small red chili, thinly sliced (optional)
15 - Lime wedges, for serving
# Steps:
01 - Pat chicken breasts dry and sprinkle both sides evenly with salt and pepper. Lightly dust with cornstarch to ensure a crisp exterior.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden and cooked through. Transfer chicken to a plate and keep warm.
03 - Lower heat to medium. Add minced garlic and grated ginger to the skillet and sauté for 1 minute, releasing aromatics.
04 - Add diced mango, honey, lime juice, soy sauce, and chili flakes. Stir well and gently mash mango pieces as the sauce simmers for 3 to 4 minutes until slightly thickened.
05 - Return chicken breasts to the skillet. Spoon mango chili sauce over chicken and simmer for 3 to 4 minutes, turning once, until coated and heated through.
06 - Sprinkle with fresh cilantro and sliced red chili. Serve immediately with lime wedges.
