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Recipe card for Fiery Mango Habanero Honey Garlic Chicken Perfect for anyone who loves mango habanero chicken!

Fiery Mango Habanero Honey Garlic Chicken

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This mango habanero honey garlic sauce is the perfect balance of sweet, spicy, and savory. It’s incredibly easy to make and adds an irresistible flavor to chicken, shrimp, or even vegetables. The juicy mango sweetness is perfectly complemented by the fiery kick of habanero, while the honey and garlic provide a rich, savory depth. This sauce creates a beautifully glazed, sticky texture that will leave you craving more. It’s a delicious way to elevate your weeknight dinners and impress your friends and family with a flavor explosion. This recipe is sure to become a new favorite!

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 ripe mango, peeled and diced
  • 2 cloves garlic, minced
  • 1 habanero pepper, seeded and finely minced (use gloves!)
  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Optional: Sesame seeds and chopped green onions for garnish
  • Cooked white rice, for serving

Instructions

  1. In a medium bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Set aside.
  2. In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
  3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
  4. Add the minced garlic and habanero pepper to the skillet and cook for 1 minute, until fragrant.
  5. Pour in the mango and cook for 2-3 minutes until softened.
  6. Pour the honey-soy sauce mixture over the chicken and mango. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
  7. Pour the cornstarch slurry into the skillet and stir until the sauce thickens, about 1-2 minutes.
  8. Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
  9. Serve hot over cooked white rice.

Notes

For a milder flavor, remove the seeds and membranes from the habanero pepper before mincing. You can also substitute it with a jalapeno or serrano pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This mango habanero honey garlic sauce is also delicious on grilled shrimp or tofu. For a gluten-free option, use tamari instead of soy sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 30g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 100mg

Find it online: https://cookreel.com/mango-habanero-chicken/

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