Glazed Chicken Mango Bowl: Weeknight Dinner Ready in 30 Minutes

Glazed chicken mango bowl is everything you want from a quick dinner. Sticky, caramelized chicken, fluffy jasmine rice, and a bright fresh mango salsa that tastes like a tropical vacation. This bowl comes together in under 30 minutes using ingredients you can find at any grocery store. It is the kind of meal that makes the whole family ask for seconds.

Love More Apple Dessert Recipes? Try My Mango Cucumber Salad with Blueberries and Avocado or this Mango Salsa Avocado Bowl next.

Why You Will Love This Recipe

• Sticky, caramelized glaze with the perfect balance of sweet and savory.
• Ready in 30 minutes — start to finish, weeknight-friendly all the way.
• Feels totally gourmet with simple, accessible ingredients you likely have.
• The fresh mango salsa is a game changer — tangy, vibrant, and endlessly craveable.
• Easy to customize — swap proteins, dial up the heat, or change the grain base.

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Ingredients

For the Glazed Chicken:

• 2 large boneless, skinless chicken breasts
• 1/4 cup soy sauce (low-sodium recommended)
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• Salt and black pepper to taste
• 1 tablespoon neutral oil for searing

For the Fresh Mango Salsa:

• 2 ripe but firm mangoes, diced small
• 1 red chili pepper, finely sliced (omit for a mild bowl)
• 2 tablespoons rice vinegar
• 1/4 cup fresh cilantro, chopped (flat-leaf parsley works if you prefer)
• Pinch of salt

For the Bowl Base:

• 1 cup jasmine rice, uncooked (sub brown rice or cauliflower rice)
• 2 cups water
• Sesame seeds and extra cilantro for garnish

Why These Ingredients Work

Honey: It is not just a sweetener — honey is what gives the glaze its gorgeous sticky, caramelized finish when it hits the hot pan. Substituting granulated sugar will give you a much thinner, less impressive result.

Fresh ginger: Ginger adds a warm, bright zing that cuts beautifully through the richness of the butter-forward glaze. Fresh is strongly preferred here — the flavor is so much more alive and aromatic than dried.

Ripe mango: The natural sweetness of ripe mango is the tropical anchor of the entire bowl. Choose firm-ripe mangoes that hold their shape when diced while still tasting intensely juicy and sweet.

Rice vinegar: A splash in the mango salsa adds gentle acidity that keeps the fruit tasting fresh and lively rather than cloyingly sweet.

Tools Needed

• Medium saucepan with lid for the rice
• Large skillet or nonstick pan
• Small mixing bowl
• Whisk or fork
• Sharp knife and cutting board
• Microplane or fine grater for ginger

How to Make a Glazed Chicken Mango Bowl

Step 1: Start the Jasmine Rice

Rinse your jasmine rice until the water runs clear, then cook according to package directions with a small pinch of salt. Fragrant, fluffy rice is the perfect base for this bowl — do not rush this step.

Step 2: Mix the Honey-Soy Glaze

While the rice cooks, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil in a small bowl until completely smooth. Set it nearby — you will be adding it to the pan very soon.

Step 3: Season and Sear the Chicken

Season both sides of the chicken breasts generously with salt and black pepper. Heat a large skillet over medium-high heat with a tablespoon of neutral oil, then add the chicken. Cook for 5 to 6 minutes per side until golden brown and nearly cooked through.

Step 4: Glaze and Caramelize

Pour the honey-soy glaze over the chicken and reduce the heat to medium. Spoon the glaze over the chicken every minute or so and let it simmer and thicken for 3 to 4 minutes until it turns beautifully sticky and glossy. The internal temperature should reach 165 degrees F.

Step 5: Rest and Slice

Remove the chicken from the pan and let it rest for at least 5 minutes — this keeps all those delicious juices locked inside. Then slice it into strips against the grain for the most tender, beautiful result.

Step 6: Toss the Mango Salsa

In a small bowl, combine the diced mango, sliced chili, rice vinegar, and cilantro with a pinch of salt. Toss gently and taste — adjust the vinegar and chili to your liking. This salsa should be bright and fresh.

Step 7: Build and Serve Your Bowls

Divide the cooked jasmine rice among serving bowls. Fan the sliced glazed chicken over the rice, spoon the mango salsa alongside, and finish with a sprinkle of sesame seeds and extra cilantro. Dinner is officially on the table!

You Must Know

• Keep spooning the glaze constantly once it is in the pan — that is what creates the gorgeous caramelized coating instead of a thin, watery sauce.
• Always rest the chicken before slicing. Cutting into it right away releases all the juices and leaves you with dry, disappointing meat. Five minutes makes a huge difference.
• Choose the right mango. It should yield slightly when gently squeezed but not feel mushy. An overly soft mango will make the salsa watery and lose its beautiful texture.

Amelia’s Secret: After removing the chicken, deglaze the hot pan with 2 tablespoons of fresh lime juice. Scrape up all those sticky caramelized bits from the bottom and drizzle this intensely flavorful pan sauce over your finished bowls — it ties every element together in the most delicious way.

Pro Tips and Mistakes to Avoid

• Do not cook the chicken on too-high heat — you want a golden sear without burning the glaze. Medium-high to sear, then medium once the glaze goes in.
• Watch the glaze carefully once it is in the pan — honey caramelizes fast and can go from perfect to scorched in under a minute.
• If the glaze thickens too fast, splash in a tablespoon of water and stir to loosen it back up.
• Always verify doneness with a meat thermometer — 165 degrees F internal temperature for chicken, every time.

Flavor Variations

Pineapple Swap: Replace the mango with fresh diced pineapple in the salsa for a slightly tangier, equally tropical take that pairs beautifully with the same savory glaze.

Spicy Thai Version: Stir a teaspoon of Sriracha into the glaze and toss sliced fresh Thai basil into the mango salsa. It transforms the whole bowl into something boldly aromatic and exciting.

Coconut Rice Base: Cook the jasmine rice with one cup of coconut milk and one cup of water instead of plain water. The subtle coconut sweetness pairs beautifully with the mango and makes the bowl feel extra special.

Quick Shrimp Version: Use large peeled shrimp instead of chicken and cook them in the glaze for just 2 to 3 minutes per side. Faster, equally delicious, and perfect for a weeknight when time is really tight.

Make-Ahead Instructions

Prep ahead: The glaze can be mixed and refrigerated up to 3 days in advance. Cook the rice ahead and store covered — simply reheat with a splash of water in a covered pan before serving. Dice the mango up to 24 hours ahead but wait to add the cilantro until just before serving.

Freezing: Cooked glazed chicken freezes well for up to 2 months. Cool completely, slice, and freeze in a flat layer in a zip bag. Thaw overnight in the refrigerator and gently reheat in a skillet. Do not freeze the mango salsa — it loses its fresh texture completely.

Serving Suggestions

This bowl is a complete meal on its own, but it shines next to a simple cucumber salad or crispy wonton strips for extra crunch. For a family-style setup, create a bowl bar with toppings like shredded red cabbage, sliced avocado, extra chili, and lime wedges so everyone can customize their own bowl.

How to Store Glazed chicken mango bowl

Fridge: Store chicken and rice together in an airtight container for up to 3 days. Keep the mango salsa stored separately so it does not make the rice soggy. Reheat: Warm the chicken and rice in a skillet over medium-low heat with a splash of water, or microwave in 60-second bursts. Add fresh mango salsa after reheating for the best result.

Allergy Info

Contains: Soy, sesame. This recipe is naturally dairy-free and egg-free as written.

Gluten-free: Swap soy sauce for certified gluten-free tamari.

Lower sodium: Use low-sodium soy sauce and reduce the quantity slightly to taste.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely — boneless skinless chicken thighs are actually more forgiving on the heat and tend to stay juicier. They may need an extra minute or two per side. Always confirm doneness with a thermometer reaching 165 degrees F.

My glaze burned — what happened?

The honey in the glaze caramelizes very quickly, especially on high heat. If it starts looking too dark, reduce the heat immediately and add a tablespoon of water to the pan to loosen it. Always glaze over medium heat and watch it closely.

Can I use frozen mango for the salsa?

You can! Thaw it completely and pat it dry with paper towels before using. Fresh mango has a noticeably brighter flavor and better texture, so choose fresh when it is in season.

What can I use instead of jasmine rice?

Brown rice, quinoa, farro, or cauliflower rice all work beautifully as the base. Cauliflower rice is especially nice for a lower-carb version that lets the glazed chicken and mango salsa really shine.

Is this recipe kid-friendly?

Very much so! Just leave the red chili out of the mango salsa for younger kids — the rest of the bowl is mild and naturally sweet, and most children love the sticky glazed chicken over rice.

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