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Graceann Oswald Group

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Ruby Thai Kitchen Mango Chicken Recipe

Ruby Thai Kitchen Mango Chicken Recipe

If you love Thai food and mangoes, you will enjoy this recipe for mango chicken inspired by the popular dish from Ruby Thai Kitchen. This recipe features tender chicken pieces coated in a crispy batter and smothered in a sweet and tangy mango sauce. The sauce is made with fresh ripe mangoes, garlic, ginger, chilies, lime juice, fish sauce, soy sauce, and brown sugar. The result is a delicious balance of flavors that will make your taste buds sing.

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This recipe is easy to make at home and can be served with steamed rice and a simple vegetable side dish. You can also adjust the spiciness of the sauce by adding more or less chili sauce according to your preference. The mango chicken is best enjoyed hot and fresh, but you can also store the leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.


  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

  • Salt and pepper, to taste

  • 1/4 cup cornstarch

  • 2 tablespoons vegetable oil

  • 2 ripe fresh mangoes, peeled and sliced

  • 3 cloves garlic, peeled

  • 1 piece ginger, peeled and sliced

  • 2 makrut lime leaves, cut into slivers with scissors, stem and central vein discarded

  • 1 red chili, seeded and diced

  • 1/4 cup lime juice

  • 3 tablespoons soy sauce

  • 2 tablespoons fish sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon brown sugar

  • 1/4 teaspoon turmeric

  • Cilantro leaves, for garnish (optional)


  • Season the chicken pieces with salt and pepper and toss them with cornstarch in a large ziplock bag or a bowl until well coated. Shake off any excess cornstarch.

  • Heat the oil in a large skillet over medium-high heat. Fry the chicken in batches until golden and crisp, about 10 minutes per batch. Drain on paper towels and keep warm.

  • In a blender or food processor, combine the mangoes, garlic, ginger, lime leaves, chili, lime juice, soy sauce, fish sauce, rice vinegar, brown sugar, and turmeric. Process until smooth.

  • Pour the mango sauce into a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until slightly thickened, about 15 minutes.

  • Pour the sauce over the chicken and toss to coat. Sprinkle with cilantro leaves if desired. Serve hot with rice and enjoy!

This recipe is adapted from [The Spruce Eats], [RecipeTin Eats], and [].


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