This mango chicken skillet with jalapenos is ready in less than 30 minutes for a spicy sweet dinner everyone will love. Serve it over rice for an easy meal.
*This post has been updated 1/11/2018 to include a video on how to make this easy Mango Chicken Skillet. Scroll down to watch! Text is original.
While almost everyone spent their weekend at a lake, pool, ocean or river (at least according to all social media outlets), I put a beach towel down in my pool-less yard in an attempt to get some color and even out sports bra tan lines while ants and every other bug creature that lives in the grass crawled all over me. To say I was jealous of everyone else and their water filled 3 day weekend would be the understatement of the year.
*This post is sponsored by Nakano. All content and opinions are my own.
It got so bad at one point I contemplated a run to the store for a one of those blow up kid pools, but when you don’t actually have kids to use it, that kind of purchase hovers on the line of white trash and I’m pretty sure my neighbors already think I’m weird enough.
To drown my water woes though, I’ve been eating all the summer fruit possible.
Currently on my counter there are 5 peaches, 1 watermelon, 2 pounds of cherries, 1 pound of strawberries, 3 figs (I’ve been housing those) and 2 pints of blueberries.
I ran into the store quickly on Friday to grab eggs and milk when a big sign of 2/$.99 mangoes basically attacked me.
Obviously, I bought 6.
They were perfectly ripe and ready to eat, none of that waiting a week to ripen bs necessary.
After standing over the counter eating one and sucking the pit as mango juice ran down my chin (hotness), the idea for this jalapeño mango chicken skillet came about.
It’s sweet, sticky and spicy, kind of like Thai and Chinese takeout meet (similar to this slow cooker honey garlic chicken) in an under 30 minute skillet dinner.
The jalapeño mango sauce is made entirely in the food processor and if you’re not big into heat, just lessen the jalapeño in the recipe.
The Nakano mango seasoned rice vinegar gives the perfect amount of tang to offset the sweetness of the mango. There’s a generous amount of sauce so you can even throw a vegetable into the skillet for a heartier meal (broccoli or green beans would be good!) if you’d like.
Now, who has a pool that lives near me? I’ll gladly bring you food in exchange for a day on a lounge chair!
Check out this spicy cilantro mango wild rice salad also made with Nakano mango seasoned rice vinegar.
Serving Size: 1
Amount Per Serving: Calories: 494 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 121mg Sodium: 715mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 5g Sugar: 33g Sugar Alcohols: 0g Protein: 49g