This Thai Mango Chicken is a flavorful dish that blends sweet, savory, and tangy flavors with tender chicken and juicy mango. The recipe can be made in an Instant Pot or slow cooker, making it perfect for busy days when you need a delicious meal with minimal effort. The combination of coconut milk, soy sauce, fish sauce, and lime juice gives this dish a rich, Thai-inspired taste that pairs beautifully with rice.
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 ripe mangoes, diced
- 1/4 cup coconut milk (full-fat or lite)
- 1/4 cup soy sauce (use low sodium for less salt)
- 2 tbsp fish sauce
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp chili flakes (optional for heat)
- 1/4 cup chopped cilantro (optional for garnish)
- Cooked rice (for serving)
How to Make Thai Mango Chicken:
Instant Pot Directions:
1. Prepare the Chicken:
Place the boneless, skinless chicken breasts or thighs at the bottom of the Instant Pot.
2. Mix the Sauce:
In a small bowl, combine the coconut milk, soy sauce, fish sauce, lime juice, honey, minced garlic, grated ginger, and chili flakes (if using). Stir the mixture well, ensuring all the ingredients are evenly blended.
3. Pour the Sauce Over the Chicken:
Pour the prepared sauce over the chicken in the Instant Pot, coating the chicken evenly.
4. Cook the Chicken:
Seal the Instant Pot lid and set it to cook on high pressure for 12 minutes. After the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release to vent any remaining steam.
5. Shred or Chop the Chicken:
Once the pressure has fully released, carefully open the lid. Remove the chicken and shred or chop it into bite-sized pieces. Return the chicken to the pot and stir it into the sauce.
6. Add the Mango:
Stir in the diced mango and let it warm through for 1-2 minutes. The heat from the sauce will soften the mango slightly without overcooking it.
7. Serve:
Serve the Thai Mango Chicken over cooked rice, and garnish with chopped cilantro if desired. Enjoy your meal!
Slow Cooker Directions:
1. Prepare the Chicken:
Place the chicken in the bottom of your slow cooker.
2. Mix the Sauce:
In a bowl, whisk together the coconut milk, soy sauce, fish sauce, lime juice, honey, garlic, ginger, and chili flakes (if using).
3. Pour the Sauce Over the Chicken:
Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully coated in the sauce.
4. Cook the Chicken:
Set the slow cooker to cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
5. Add the Mango:
In the last 30 minutes of cooking, stir in the diced mango to allow it to soften slightly and meld with the flavors of the sauce.
6. Shred or Chop the Chicken:
Once the chicken is tender, shred or chop it into bite-sized pieces. Mix the shredded chicken back into the sauce in the slow cooker.
7. Serve:
Serve the mango chicken over cooked rice and garnish with fresh cilantro if desired.
Helpful Tips:
- Mango Selection: Use ripe but firm mangoes to avoid them turning mushy when added to the dish.
- Chicken Thighs vs. Breasts: Chicken thighs tend to stay more tender and juicy during slow cooking, but chicken breasts are a leaner option and will also work well.
- Adjusting Heat: If you like your food spicy, add more chili flakes or even some fresh chopped chili to the sauce.
- Serving Suggestion: Jasmine or basmati rice pairs beautifully with this dish, but it also works well with quinoa or cauliflower rice for a low-carb option.
Details:
- Prep Time: 10 minutes
- Cook Time:
- Instant Pot: 12 minutes on high pressure (plus natural release time)
- Slow Cooker: 4-6 hours on low or 2-3 hours on high
- Total Time: 25 minutes (Instant Pot) or up to 6 hours (Slow Cooker)
- Yield: Serves 4
- Category: Main Course
- Method: Instant Pot or Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten-Free Adaptable (use tamari or coconut aminos instead of soy sauce)
Notes:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze the cooked chicken (without the rice) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Customizations: Feel free to add vegetables like bell peppers, snap peas, or baby spinach to the dish in the last 30 minutes of cooking for extra nutrition and color.
Frequently Asked Questions:
1. Can I use frozen mango?
Yes, you can use frozen mango if fresh mangoes are not available. Simply thaw the mango before adding it to the dish.
2. Can I make this dish dairy-free?
This dish is naturally dairy-free thanks to the use of coconut milk instead of cream or milk products.
3. Can I make this with a stovetop method?
Yes, you can cook this dish on the stovetop by simmering the chicken in the sauce over medium heat for 20-25 minutes, or until the chicken is cooked through and tender. Add the mango during the last few minutes of cooking.
Storage Instructions:
Store leftover Thai Mango Chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and sauce in a skillet or in the microwave until heated through. If freezing, place the cooled chicken and sauce in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating.
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Instant Pot or Slow Cooker Thai Mango Chicken
Description
This Thai Mango Chicken is a flavorful dish that blends sweet, savory, and tangy flavors with tender chicken and juicy mango. The recipe can be made in an Instant Pot or slow cooker, making it perfect for busy days when you need a delicious meal with minimal effort. The combination of coconut milk, soy sauce, fish sauce, and lime juice gives this dish a rich, Thai-inspired taste that pairs beautifully with rice.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 ripe mangoes, diced
- 1/4 cup coconut milk (full-fat or lite)
- 1/4 cup soy sauce (use low sodium for less salt)
- 2 tbsp fish sauce
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp chili flakes (optional for heat)
- 1/4 cup chopped cilantro (optional for garnish)
- Cooked rice (for serving)
Instructions
1. Prepare the Chicken:
Place the boneless, skinless chicken breasts or thighs at the bottom of the Instant Pot.
2. Mix the Sauce:
In a small bowl, combine the coconut milk, soy sauce, fish sauce, lime juice, honey, minced garlic, grated ginger, and chili flakes (if using). Stir the mixture well, ensuring all the ingredients are evenly blended.
3. Pour the Sauce Over the Chicken:
Pour the prepared sauce over the chicken in the Instant Pot, coating the chicken evenly.
4. Cook the Chicken:
Seal the Instant Pot lid and set it to cook on high pressure for 12 minutes. After the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release to vent any remaining steam.
5. Shred or Chop the Chicken:
Once the pressure has fully released, carefully open the lid. Remove the chicken and shred or chop it into bite-sized pieces. Return the chicken to the pot and stir it into the sauce.
6. Add the Mango:
Stir in the diced mango and let it warm through for 1-2 minutes. The heat from the sauce will soften the mango slightly without overcooking it.
7. Serve:
Serve the Thai Mango Chicken over cooked rice, and garnish with chopped cilantro if desired. Enjoy your meal!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze the cooked chicken (without the rice) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Customizations: Feel free to add vegetables like bell peppers, snap peas, or baby spinach to the dish in the last 30 minutes of cooking for extra nutrition and color.
