Spicy mango hoisin chicken recipes

Here are two ways to rock this combination: a **sizzling stir-fry** and **slow-roasted skewers**.

---

## 1. The Sticky Mango-Hoisin Stir-Fry

This is designed for speed and that glossy, restaurant-style finish.

### **The Sauce (The "Liquid Gold")**

Whisk together:

* 1/3 cup Hoisin sauce

* 1/2 cup Fresh mango puree (blend one very ripe mango)

* 2 tbsp Soy sauce

* 1 tbsp Sriracha or Sambal Oelek (add more for extra heat)

* 1 tbsp Rice vinegar (to cut the sweetness)

### **The Build**

* **Protein:** 1 lb chicken breast, cut into bite-sized cubes.

* **The Veggies:** Red bell peppers, snap peas, and julienned ginger.

* **The Fruit:** Add fresh **mango cubes** at the very last minute so they warm through but don't turn to mush.

* **Garnish:** Black sesame seeds and sliced scallions.

---

## 2. The Charred Mango-Hoisin Skewers

Great for grilling or a hot oven—the hoisin caramelizes into a dark, spicy crust.

### **The Ingredients**

* **Protein:** Chicken thighs (boneless/skinless), cut into strips and threaded onto skewers.

* **The Marinade:** Use the same sauce as above, but add 1 tsp of **Five Spice Powder** and a splash of sesame oil.

* **The Technique:** Reserve half the sauce for dipping. Grill the skewers, brushing on the remaining sauce in the last 3-4 minutes of cooking to prevent the sugars from burning too early.

* **The Side:** Serve over coconut rice or a bed of chilled cucumber ribbons.

---

## Pro-Tips for Mango-Hoisin Success

* **Choose Your Mango Wisely:** Use a very ripe (soft) mango for the puree to get maximum sweetness, but use a slightly firm (Kent or Tommy Atkins) mango for the cubes so they hold their shape in the heat.

* **Balance the Umami:** Hoisin is naturally very sweet and salty. If the dish feels too "heavy," add a squeeze of fresh lime juice right before serving to brighten the entire plate.

* **Don't Overcrowd:** When stir-frying, cook the chicken in batches. You want a sear, not a steam, to ensure the glaze sticks to the meat rather than thinning out.

---

### Comparison of Styles

| Feature | Stir-Fry Version | Skewer Version |

| --- | --- | --- |

| **Texture** | Saucy & Glossy | Charred & Sticky |

| **Preparation** | 15 Minutes | 30 Minutes + Marinating |

| **Best Pairing** | Jasmine Rice | Cold Soba Noodles |

| **Heat Level** | Distributed (in sauce) | Intense (concentrated glaze) |