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Thai Mango Chicken

A delightful and nutritious dish that combines tender chicken with sweet mango, creamy coconut milk, and zesty lime, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs Organic chicken is recommended for better flavor.
  • 2 ripe mangoes, diced Look for soft, fragrant ones for the sweetest taste.
  • 0.25 cup coconut milk Full-fat or lite; use full-fat for a creamier sauce.
  • 0.25 cup soy sauce Low sodium is preferable to control salt content.
  • 2 tbsp fish sauce Adds an authentic umami kick.
  • 1 tbsp lime juice Freshly squeezed gives the best flavor.
  • 2 tbsp honey Use local honey for a touch of aromatic sweetness.
  • 2 cloves garlic, minced Essential for that lovely aroma.
  • 1 tsp fresh ginger, grated Adds warmth and a zing to the dish.
  • 0.5 tsp chili flakes Optional for heat; adjust to your spice tolerance.
  • 0.25 cup chopped cilantro Optional for garnish and freshness.
  • 1 cup cooked rice Jasmine rice pairs wonderfully!

Method
 

Instant Pot Method
  1. Place the boneless, skinless chicken at the bottom of the Instant Pot.
  2. In a small bowl, whisk together the coconut milk, soy sauce, fish sauce, lime juice, honey, minced garlic, grated ginger, and chili flakes (if using).
  3. Pour the sauce over the chicken in the pot and give it a light toss.
  4. Seal the lid and cook on high pressure for 12 minutes.
  5. After the cooking time, let the pressure release naturally for about 10 minutes.
  6. Carefully remove the chicken and shred it with two forks.
  7. Stir in the diced mango and allow it to warm through for 1-2 minutes.
  8. Serve over cooked rice and garnish with fresh cilantro.
Slow Cooker Method
  1. Place the chicken in the slow cooker.
  2. Mix the sauce ingredients in a bowl and pour it over the chicken.
  3. Cook on low for 4-6 hours or high for 2-3 hours.
  4. Add the diced mango for the last 30 minutes of cooking, shred the chicken, and serve over rice with cilantro on top.

Notes

Leftovers can be stored in an airtight container for up to 3 days; this dish also freezes well. Invest in good-quality ingredients for enhanced flavor.