This 20-Minute Honey Soy Chicken with Mango is for evenings when everyone is hungry and dinner just can't take a lot of time. With this recipe you don't need bottled stir-fry sauce: honey, soy sauce, vinegar, and curry powder turn into a sticky sauce around golden pieces of chicken.
The chicken and sauce come together in one pan while the rice cooks. Spoon it over the rice and add fresh mango and cashews for a juicy bite and plenty of crunch.
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Why You'll Want to Make This
I first made this honey soy chicken during a hectic workweek, with only an hour left before soccer practice started. So dinner had to be quick, but I still wanted something with more flavor than plain chicken and rice. The honey soy sauce took care of that, while mango and cashews made the dish feel like more than a rushed meal.
My whole family loved it and that's why I've been making it ever since. I can change the toppings to match what I have at home, which comes in handy when the my fridge is almost empty at the end of my week.
What Do You Need
- Use chicken breast cut into 1-inch cubes and coat it with flour before cooking in butter.
- Red onion and garlic start the sauce, followed by cherry tomatoes, honey, and Japanese soy sauce.
- White wine vinegar or rice vinegar balances the sweetness.
- You'll also need salt and curry powder. Serve with white rice, diced mango, and cashews.
Tips for the Best Quick Honey Chicken with Mango and Cashews
- Want some heat? Add a spoonful of Sriracha or chopped red chili.
- Gluten-free? Use cornstarch instead of flour and check your soy sauce.
- No mango? Try canned pineapple for a tropical twist.
- Chicken breast or thighs? Breast is leaner, thighs are juicier. Your choice!
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Ingredients
- 12 oz. white rice, uncooked
For the chicken
- 1¼ pound chicken breast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 10 cherry tomatoes, halved
- 1 teaspoon salt
- 5 tablespoons honey
- 1½ tablespoons white wine vinegar, or rice vinegar
- 1 tablespoon Japanese soy sauce
- ½ tablespoon curry powder
To serve
- 1 mango, diced
- ⅓ cup cashew nuts
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cook the rice according to the package.12 oz. white rice
- Toss the chicken with flour until coated.1¼ pound chicken breast, 2 tablespoons all-purpose flour
- Heat 2 tablespoons of butter in a large pan. Cook the chicken until golden, about 5 minutes.3 tablespoons butter
- Push the chicken to one side. Add the last tablespoon of butter to the pan and sauté the onion and garlic for 1 minute.1 red onion, 3 cloves garlic
- Add tomatoes, salt, honey, vinegar, soy sauce, and curry powder. Stir and let it simmer for 5 minutes.10 cherry tomatoes, 1 teaspoon salt, 5 tablespoons honey, 1½ tablespoons white wine vinegar, 1 tablespoon Japanese soy sauce, ½ tablespoon curry powder
- Mix the chicken back into the sauce and simmer for another minute.
- Plate the rice, spoon the chicken and sauce on top, and finish with mango and cashews.1 mango, ⅓ cup cashew nuts
Notes
- Fridge: Keep leftovers in a sealed container for up to 3 days.
- Freezer: Freeze chicken and sauce for up to 2 months. Freeze rice separately.
- Reheat: Thaw in the fridge. Warm in a pan with a splash of water or use the microwave.
Nutrition
Kim Guzman says
Looks great! I can't wait to try it.
Laura says
Very tasty
Audrey says
This is so easy- perfect for busy weeknights.
Addison says
These flavors are amazing! Yum!
Chef Dennis says
This dish is making mu super hungry!
Ramona says
This chicken with honey was so yummy. I will be making it over and over again. Definitely a keeper.
Debra says
All of hubby's favorites in one easy and tasty dish! YAY.
Amanda Marie says
This was delicious! Thank you!
Leslie says
Love this sweet honey chicken recipe!
Elizabeth says
Delicious recipe!