Step 1

Set up rice to cook while you are cooking the chicken.

Step 2

In a cooking pot, over medium-high heat, combine coconut milk, chicken stock, sugar, and salt. Whisk it together and bring the mixture to boil.

Step 3

Add rice, stir just once, lower the heat to the lowest setting and close the pot with a lid. Do not open the lid of disturb rice while it's cooking. Cook rice for about 18-20 minutes but check the packaging of your rice for cook time recommendation.

Step 4

When rice is done, fluff it up with a fork and set aside until chicken is ready.

Step 5

Dice mango flesh into small pieces and set aside. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, garlic, and red pepper flakes. Set it aside as well.

Step 6

Cut chicken thighs into small pieces and cut off as much excess fat as possible in the process.

Step 7

Put cut chicken into a mixing bowl and add cornstarch. Mix chicken well until evenly coated with cornstarch.

Step 8

Preheat a large cooking pan first, over medium to medium-high heat, and add oil. Add dredged chicken and sear it on all the sides until almost done. Take chicken out and set is aside.

Step 9

Lower the heat to medium. Melt butter in the pan where you cooked the chicken and diced mango. Stir and cook mango for a couple of minutes, until softened.

Step 10

Whisk the sauce again and pour it into the pan with mango. Gently stir and let it simmer for a couple of minutes.

Step 11

Add chicken back, stir, and let it cook another 2-3 minutes, until chicken is completely done and sauce is a little bit thicker.

Step 12

Serve mango chicken with sauce over rice.