20-Minute Honey Soy Chicken with Mango
20-Minute Honey Soy Chicken with Mango – A quick and easy dinner packed with flavor. Perfect for busy weeknights!
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
Ingredients you need per step are listed below the step in Italic
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
1. Storage
- 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
Calories: 763kcal | Carbohydrates: 110g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1092mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1085IU | Vitamin C: 33mg | Iron: 3mg
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