Asian Mango Glazed Chicken
A delicious and tangy mango glazed chicken dish made in the pressure cooker for juicy and tender results.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts chopped into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil such as avocado or sesame oil
- Salt
- Pepper
- 1 ripe mango or 1 cup frozen mango, thawed
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon sriracha or chili garlic sauce optional
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
- Lime wedges for garnish
Instructions
Instructions
- Toss your chopped chicken pieces with that tablespoon of cornstarch till each piece’s coated well.
- Heat up your pressure cooker on the sauté setting or grab a skillet or wok if you wanna do that part outside the cooker. Add the 2 tablespoons of oil and wait for it to get nice and hot.
- Add the chicken in, sprinkle it with salt and pepper, and cook until it’s browned on all sides and mostly cooked through. Should take about 5 to 7 minutes. Stir up occasionally so nothing sticks.
- While the chicken’s cooking, toss your mango pieces in a food processor or blender and blend until super smooth. This makes the glaze nice and silky.
- In a small bowl, mix the blended mango with soy sauce, honey, and vinegar. Stir that up good so all flavors get along.
- Pour the mango glaze over your browned chicken. Stir everything so that glaze coats all pieces evenly. This is when those sweet and tangy flavors start shining.
- Cook everything together for another 3 to 5 minutes so the glaze thickens a bit and sticks to the chicken good. When that happens you’re ready to serve hot and garnish with green onions or extra mango if you want.
Notes
Serve this delicious mango glazed chicken fresh and enjoy the sweet and tangy flavors. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently to maintain the glaze.