# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon cornstarch
→ Sauce
05 - 1 large ripe mango, peeled, pitted, and diced (about 1 cup)
06 - 3 tablespoons honey
07 - 3 tablespoons lime juice (about 2 limes)
08 - 2 tablespoons soy sauce or tamari
09 - 2 teaspoons chili flakes, or to taste
10 - 4 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
→ For Cooking & Garnish
12 - 2 tablespoons olive oil
13 - 1/4 cup fresh cilantro, chopped
14 - 1 small red chili, thinly sliced (optional)
15 - Lime wedges, for serving
# Steps to follow:
01 - Pat chicken breasts dry with paper towels, then season both sides with salt and pepper. Lightly dust each breast with cornstarch.
02 - Heat olive oil in a large skillet over medium-high. Arrange chicken breasts in the pan and cook for 4 to 5 minutes per side, until golden brown and fully cooked. Transfer chicken to a plate and keep warm.
03 - Lower the heat to medium. Add minced garlic and grated ginger to the same skillet; sauté for 1 minute until fragrant.
04 - Add diced mango, honey, lime juice, soy sauce, and chili flakes. Stir and simmer for 3 to 4 minutes, gently mashing mango so the mixture thickens and becomes saucy.
05 - Return chicken breasts to the skillet. Spoon sauce over each piece and simmer for another 3 to 4 minutes, turning once to ensure chicken is well-coated and heated through.
06 - Garnish with chopped cilantro and sliced red chili. Serve immediately with lime wedges.
