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Thai Mango Chicken

A vibrant dish that showcases the wonderful flavors of Thai cuisine with tender chicken, juicy mangoes, and an aromatic sauce, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs Thighs hold more moisture, making them a great choice.
  • 2 pieces ripe mangoes, diced Look for those with a slight give when pressed.
  • 1/4 cup coconut milk Use full-fat for richness.
  • 1/4 cup soy sauce Low-sodium varieties help control the saltiness.
  • 2 tbsp fish sauce Essential for authentic flavor.
  • 1 tbsp lime juice Freshly squeezed for the best taste.
  • 2 tbsp honey Use clover or wildflower honey for floral notes.
  • 2 cloves garlic, minced Fresh garlic packs a flavor punch!
  • 1 tsp fresh ginger, grated Adds a nice warmth to the dish.
  • 1/2 tsp chili flakes Adjust based on your spice preference.
  • 1/4 cup chopped cilantro Fresh herbs brighten up the dish.
  • 1 cup cooked rice Jasmine rice pairs beautifully.

Method
 

Preparation
  1. Place the chicken at the bottom of the Instant Pot, ensuring it’s evenly distributed.
  2. In a mixing bowl, combine coconut milk, soy sauce, fish sauce, lime juice, honey, minced garlic, grated ginger, and chili flakes. Stir well until blended.
Cooking
  1. Pour the sauce mixture over the chicken. Seal the Instant Pot lid and set it to cook on high pressure for 12 minutes.
  2. After cooking, let the pressure release naturally for about 10 minutes. Follow this with a quick release of any remaining pressure.
  3. Open the lid and shred the chicken with two forks. Stir in the diced mango and warm through for 1-2 minutes.
  4. Spoon the chicken over a bed of cooked rice and garnish with freshly chopped cilantro.
Slow Cooker Instructions
  1. Place the chicken at the bottom, pour the sauce over it, and cook on low for 4-6 hours or high for 2-3 hours. Add mango during the last 30 minutes of cooking.

Notes

Ensure your chicken is evenly coated with the sauce for maximum flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Prepare the sauce and marinate the chicken for extra flavor.