Spicy Mango Chicken With Lime Cabbage (Printable)

Juicy chicken with spicy mango glaze served over crisp lime cabbage slaw

# List of ingredients:

→ For the Spicy Mango Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons honey
04 - 2 tablespoons sriracha or other hot sauce
05 - 1 tablespoon soy sauce (use tamari for gluten-free)
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For the Lime Cabbage Slaw

12 - 3 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 large carrot, julienned or grated
15 - 1/4 cup fresh cilantro, chopped
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh lime juice (about 2 limes)
18 - 1 tablespoon honey
19 - 2 tablespoons olive oil
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper

# Steps:

01 - In a blender or food processor, combine the diced mango, honey, sriracha, soy sauce, lime juice, ginger, and garlic. Blend until smooth.
02 - Place chicken breasts in a shallow dish. Pour half of the mango sauce over the chicken, turning to coat. Reserve the other half for serving. Marinate for at least 15 minutes.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Remove chicken from marinade (discard used marinade) and season with salt and pepper. Cook for 6–7 minutes per side, or until the chicken is cooked through and lightly charred. Transfer to a plate and let rest for 5 minutes.
04 - In a large bowl, whisk together lime juice, honey, olive oil, salt, and pepper. Add shredded cabbages, carrot, cilantro, and green onions. Toss to coat evenly.
05 - Slice the chicken and drizzle with reserved mango sauce. Serve atop or alongside the lime cabbage slaw.

# Expert Advice:

01 -
  • The sweet heat combo hits every craving button in one bite
  • It comes together faster than delivery can arrive at your door
  • The slaw cuts through the richness like a refreshing breeze
02 -
  • Discard the marinade after raw chicken sits in it, never reuse it without cooking first
  • Pound your chicken to even thickness or the thinner parts will dry out before thicker sections cook through
  • Let the chicken rest before slicing, cutting too early lets all those juices escape onto your cutting board
03 -
  • Add a chopped jalapeño to the mango sauce if you really want to bring the heat
  • Use a meat thermometer to avoid overcooking, 165°F is your target

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