Description
Fun and flavorful chicken twists coated in a sticky sweet and savory mango glaze, combining tropical brightness with savory Asian-inspired flavors.
Ingredients
- 500g chicken breast or thighs, cut into strips
- 1 cup mango (fresh or puree)
- 2 tbsp soy sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Prepare the mango glaze by blending or mashing mango until smooth, then mixing with soy sauce, honey, garlic, ginger, lime juice, and sesame oil.
- Season chicken strips with salt and black pepper, then lightly coat them with cornstarch.
- Twist or fold the chicken strips into spiral shapes and secure with skewers if needed.
- Heat vegetable oil in a pan over medium heat and cook the chicken until golden and fully cooked.
- Pour the mango glaze into the pan and let it simmer.
- Turn the chicken pieces to coat evenly in the glaze.
- Cook for a few more minutes until the sauce thickens and becomes sticky.
- Garnish with sesame seeds and green onions if desired.
- Serve warm with rice or noodles if preferred.
Notes
- Use frozen mango if fresh is not available—just thaw and blend.
- Twisting the chicken is optional and mainly for presentation.
- Add chili flakes or sriracha for extra heat.
- Grill or bake the chicken for a different cooking method.
- Substitute mango with pineapple for a variation.
- Store leftovers in the fridge for up to 3 days.
- Add a splash of water when reheating to loosen the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
