Glazed Chicken Mango Bowl is everything your weeknight dinner routine needs, bright, tropical, and ready in under 30 minutes. Sweet ripe mango, sticky soy-honey glazed chicken, and fluffy jasmine rice come together in a bowl that genuinely tastes like a vacation. The savory-sweet combo hits all the right notes for American families who love bold flavor without complicated technique.
Why You’ll Love This Recipe
- Ready in 30 minutes: Perfect for busy weeknights when you’re short on time but still want something special.
- Sweet, savory, and totally addictive: The honey-soy glaze caramelizes beautifully over the chicken for sticky, restaurant-quality flavor.
- Fresh and colorful: The vibrant mango salsa makes every bowl look gorgeous — great for impressing guests.
- Family-friendly: Mild enough for kids, exciting enough for adults. Easy to adjust heat level.
- Naturally gluten-free friendly: Use tamari and this bowl becomes a great GF weeknight option.
Equipment Needed
- Large skillet or sauté pan
- Small mixing bowl
- Medium saucepan (for rice)
- Cutting board and sharp knife
- Tongs or spatula
- Measuring cups and spoons
Glazed Chicken Mango Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender honey-soy glazed chicken sits over fluffy jasmine rice and gets crowned with a vibrant fresh mango salsa in this easy 30-minute tropical dinner bowl. Bold, sticky, and sweet-savory — it’s a weeknight meal that tastes like a special occasion without any extra effort.
Ingredients
- 2 large boneless, skinless chicken breasts, pounded to even ¾-inch thickness
- Salt and black pepper, to taste
- 1 tbsp neutral oil (avocado or vegetable)
- 1 cup jasmine rice, uncooked
- 2 cups water or low-sodium chicken broth
- GLAZE:
- ¼ cup low-sodium soy sauce
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- MANGO SALSA:
- 2 ripe mangoes, diced into ½-inch cubes
- 1 red chili pepper, thinly sliced (optional)
- 2 tbsp rice vinegar
- ¼ cup fresh cilantro, chopped
- Pinch of salt
Instructions
1. Combine jasmine rice and water or broth in a medium saucepan with a pinch of salt. Bring to a boil, reduce heat to lowest setting, cover, and cook 15 minutes. Remove from heat and let steam covered for 5 more minutes. Fluff with a fork and set aside.
2. Whisk soy sauce, honey, minced garlic, grated ginger, and sesame oil together in a small bowl until smooth. Set the glaze aside — it moves fast once the chicken hits the pan.
3. Pat chicken dry and season both sides generously with salt and pepper. Heat oil in a large skillet over medium-high until shimmering. Add chicken and cook 5–6 minutes per side until golden brown and nearly cooked through.
4. Pour glaze over the chicken and reduce heat to medium. Cook 3–4 minutes, spooning sauce over the chicken constantly, until the glaze bubbles, thickens, and coats the chicken in a sticky lacquered finish. Remove from heat and rest 5 minutes before slicing.
5. Stir together diced mango, sliced chili, rice vinegar, cilantro, and a pinch of salt in a small bowl. Taste and adjust seasoning.
6. Divide rice among bowls. Fan sliced glazed chicken over the rice and spoon mango salsa generously on top. Drizzle any remaining pan glaze over the bowls. Serve immediately.
Notes
POUND THE CHICKEN: Even thickness means even cooking — no dry edges while the center finishes.
GLAZE TIMING: Add the glaze only after a solid golden sear. Sugar in honey burns fast over high heat.
RIPE MANGO: Choose mangoes that yield slightly to pressure. If unavailable, thawed frozen mango works perfectly.
SWAP THE PROTEIN: This glaze works beautifully on shrimp (2–3 min per side), salmon fillets, or firm tofu.
LOWER SUGAR: Replace honey with pure maple syrup or a sugar-free honey alternative.
STORAGE: Store chicken, rice, and mango salsa separately in the fridge up to 3 days. Make salsa fresh for best flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Bowl
- Method: Stovetop
- Cuisine: Asian-American, Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 22g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, pounded to even thickness
- Salt and black pepper, to taste
- 1 tbsp neutral oil (avocado or vegetable)
- 1 cup jasmine rice, uncooked
- 2 cups water or chicken broth
- Glaze:
- ¼ cup low-sodium soy sauce
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- Mango Salsa:
- 2 ripe mangoes, diced into ½-inch cubes
- 1 red chili pepper, thinly sliced (optional for heat)
- 2 tbsp rice vinegar
- ¼ cup fresh cilantro, chopped
- Salt to taste
Ingredient Notes
Mangoes: Choose mangoes that yield gently when pressed — not hard, not mushy. Ataulfo (honey) mangoes are sweeter and less fibrous than Tommy Atkins and work beautifully here. If fresh mangoes aren’t available, frozen mango chunks (thawed and patted dry) are a solid substitute.
The Glaze: The honey-soy combination is the backbone of this dish. Using low-sodium soy sauce keeps the saltiness in check while the honey creates that gorgeous caramelized coating. Don’t rush this step — let the glaze actually bubble and thicken around the chicken for maximum flavor and color.
Jasmine Rice: This variety has a natural floral fragrance that complements the tropical mango perfectly. Cook it in chicken broth instead of water for an extra layer of savory depth that makes the bowl feel more restaurant-worthy.
Step-by-Step Instructions
Step 1: Cook the Rice
Combine jasmine rice and water (or chicken broth) in a medium saucepan with a pinch of salt. Bring to a boil, then reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork and set aside.
Step 2: Mix the Glaze
In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until smooth and combined. Set aside — this comes together fast once the chicken hits the pan.
Step 3: Sear the Chicken
Pat chicken breasts dry and season both sides generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–6 minutes per side until golden brown and nearly cooked through — you want good color before adding the glaze.
Step 4: Glaze and Finish
Pour the glaze mixture over the chicken, reduce heat to medium, and let it simmer for 3–4 minutes, spooning the sauce over the chicken constantly. The glaze should bubble, thicken, and cling to the chicken beautifully. Remove from heat and rest 5 minutes before slicing.
Step 5: Build the Mango Salsa
While the chicken rests, stir together the diced mango, sliced chili, rice vinegar, cilantro, and a small pinch of salt in a bowl. The vinegar cuts through the mango’s sweetness and makes the salsa pop with brightness. Taste and adjust.
Step 6: Assemble the Bowls
Divide the fluffy jasmine rice among bowls. Slice the glazed chicken and fan it over the rice. Spoon the mango salsa generously on top and drizzle any remaining pan glaze over everything. Serve immediately.
Pro Tips & Cooking Hacks
- Pound chicken breasts to an even ¾-inch thickness so they cook at the same rate throughout.
- Pre-mix the glaze before you start cooking — once the chicken is seared, things move fast.
- Let the chicken rest 5 minutes before slicing to keep all those juices inside.
- For an extra-special presentation, serve the mango salsa on the side and let everyone pile on their own.
- A drizzle of sriracha or chili crisp over the finished bowl adds heat without changing the recipe.
Tips & Variations
Swap the Protein: This glaze is equally incredible on shrimp (cook just 2–3 minutes per side), salmon fillets, or even firm tofu for a vegetarian version. The mango salsa works with all of them.
Lower the Sugar: Replace honey with pure maple syrup or a sugar-free honey alternative to reduce the glycemic load without sacrificing flavor or that sticky glaze texture.
Make-Ahead Option: The chicken can be glazed and cooked up to 2 days ahead — refrigerate and reheat gently in a covered skillet with a splash of water. Make the mango salsa fresh right before serving.
Serving Suggestions
These bowls are a complete, beautiful meal on their own, but a simple cucumber salad dressed in rice vinegar and a pinch of sesame seeds on the side adds a refreshing cool contrast to the warm, sticky chicken. [Internal link: Asian Cucumber Slaw with Sesame Dressing]
For a crowd-pleasing spread, serve with warm naan or steamed dumplings alongside. The sweet-savory flavors pair effortlessly with both Asian and tropical-inspired sides. Finish with a lime wedge on each bowl for guests to squeeze over at the table.
Leftover glazed chicken makes an incredible next-day taco filling with fresh slaw and a squeeze of lime. [Internal link: Easy Weeknight Chicken Tacos]
Common Mistakes
- Adding the glaze too early: The sugars in honey will burn if added before the chicken has a good sear. Get that golden crust first.
- Using unripe mango: Hard mango has no sweetness and a chalky texture. If in doubt, use frozen mango — it’s always ripe.
- Skipping the rest time: Slicing chicken immediately after cooking releases all the juices. Five minutes of patience makes a big difference.
- Not stirring the glaze onto the chicken: Constant spooning is what creates the lacquered, restaurant-style coating.
- Overcrowding the pan: If cooking for a crowd, sear chicken in batches so it sears rather than steams.
What to Serve With Glazed Chicken Mango Bowl
The bowl is filling enough to stand solo, but if you’re hosting dinner, start with a light coconut-lime soup or some simple wonton appetizers. The tropical notes throughout the menu create a cohesive, vacation-inspired dining experience your guests will talk about.
A crisp green salad with a citrus vinaigrette works beautifully alongside these bowls, adding crunch and lightness to balance the richness of the glaze. For kids, keep extra plain rice on the side — the mango salsa might be new territory, and having a safe comfort option helps. [Internal link: Simple Citrus Arugula Salad]
Finish the meal with a scoop of coconut ice cream or fresh pineapple slices for a dessert that feels effortless but completely on-theme.
Frequently Asked Questions
Can I make this recipe with chicken thighs?
Absolutely — boneless, skinless chicken thighs are juicier and more forgiving if slightly overcooked. Increase cooking time by 2–3 minutes per side and check that the internal temp hits 165°F.
How do I store leftovers?
Store chicken, rice, and mango salsa separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet; the mango salsa is best served fresh or cold.
Is there a substitute for fresh ginger?
Yes — use ½ teaspoon of ground ginger in the glaze if fresh isn’t available. The flavor will be slightly less bright but still delicious in the sauce.
Can I grill the chicken instead of pan-searing?
Yes! Grill over medium-high heat 5–6 minutes per side, then brush the glaze on during the last 2 minutes of cooking. Watch carefully so the honey doesn’t char on the grates.
What if my glaze isn’t thickening?
Turn up the heat slightly and keep stirring — the liquid just needs to reduce. You can also add a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to speed up the thickening process.
💬 Tried this recipe? Leave a comment and rating below!