Blistered Mango Chicken Skillet with Sweet Garlic Glaze
Juicy chicken breasts hit a hot skillet and blister into golden perfection, while sweet mango caramelizes right in the pan. Everything gets tossed in a sticky, garlicky glaze that bubbles and clings to every bite—sweet, savory, and just a little spicy. This is the kind of high protein meal that looks messy, glossy, and completely irresistible.
Servings 4
Ingredients
- 4 Boneless Skinless Chicken Breasts Can be cut into strips, chunks or left whole
- 1.5 Cups Fresh Mango, Diced
- 4 Cloves Garlic, Minced
- 3 Tbl Soy Sauce
- 2 Tbl Honey
- 1 Tbl Rice Vinegar
- 1 Tbl Olive Oil
- 1/2 Tsp Red Pepper Flakes
- Salt/Pepper to Taste
- 1 Tbl Cornstarch, Optional but makes a thicker glaze
- 2 Tbl Water (If using the cornstarch)
- 2 Tbl Green Onions, Sliced (Optional)
Instructions
- Slice chicken breasts into thick strips or keep whole (pounded slightly for even cooking). Pat dry. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Let it sit untouched until golden and blistered. Flip and cook through.
- Remove chicken from skillet. In the same pan, add minced garlic. Stir for about 30 seconds until fragrant.
- Add diced mango. Let it sit and blister slightly—edges should caramelize and soften.
- Add soy sauce, honey, and rice vinegar. If using cornstarch, mix it with water and stir it in now. Let the sauce simmer until glossy and slightly thick.
- Return chicken to the skillet. Spoon and toss the glaze over the chicken. Let it bubble for 1–2 minutes until sticky.
- Sprinkle with red pepper flakes and green onions (optional). Serve hot.