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Thai Mango Chicken

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A vibrant and flavorful dish combining juicy chicken with a creamy coconut mango sauce, perfect for family dinners or special occasions.

Ingredients

Scale
  • 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 (low sodium recommended)
  • 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. Prep the chicken: Start by placing the chicken at the bottom of your Instant Pot.
  2. Mix your sauce: In a mixing bowl, whisk together the coconut milk, soy sauce, fish sauce, lime juice, honey, garlic, ginger, and chili flakes (if using).
  3. Cook: Pour the sauce evenly over the chicken in the pot. Seal the lid and set your Instant Pot on high pressure for 12 minutes.
  4. Natural release: After the 12 minutes, allow the pot to release pressure naturally for 10 minutes.
  5. Finishing touches: Carefully open the lid, shred or chop the chicken, then stir it back into the sauce with the diced mango and warm for 1-2 minutes.
  6. Serve: Plate the chicken over rice and garnish with fresh cilantro.

Notes

Thighs yield a juicier dish due to higher fat content. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.

Nutrition

Find it online: https://us.recipesfood.org/thai-mango-chicken/

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