Description
An easy and delicious mango chicken recipe perfect for packing in a kid’s bento box. Simple flavors that appeal to little eaters.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
- 1/2 cup diced onion (optional, for picky eaters)
- 1 clove garlic, minced (optional)
- 1 cup diced fresh mango
- 1/4 cup chicken broth or water
- 2 tablespoons soy sauce (use low sodium)
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- Cooked rice or quinoa for serving
- Steamed broccoli florets or other kid-friendly veggies for bento box
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- If using, add onion and garlic and cook until softened, about 2-3 minutes.
- Stir in diced mango, chicken broth or water, soy sauce, and honey. Bring to a simmer.
- Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Remove from heat. Let cool slightly before packing into bento boxes.
- Assemble bento boxes with mango chicken, cooked rice or quinoa, and steamed vegetables.
Notes
- Cut chicken into very small pieces for younger children.
- Adjust honey quantity based on sweetness preference and age of child.
- Serve with rice or quinoa and simple steamed or raw vegetables like cucumber slices or carrot sticks.
- This chicken can be made ahead and stored in the refrigerator for up to 3 days.
- Ideal for lunchboxes or a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Sauté
- Cuisine: Asian-inspired
Nutrition
- Serving Size: N/A
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A