| 2 ripe mangoes, chopped (or ~2 c. frozen) |
| 6 T. honey |
| 4 T. soy sauce |
| 2 T. grated ginger |
| 4 cloves garlic, minced |
| 2 limes, juiced |
| splash water |
| 3 lb. chicken breasts or thighs |
First make the glaze: combine mango, honey, soy sauce, ginger, garlic, lime juice, and a splash of water in a saucepan. Simmer about 5 minutes, then blend or mash smooth. (Substitute mango chutney or mango juice if you have no fresh mango.) Set glaze aside, reserving some to drizzle at the table if desired.
Salt the chicken and pan-fry in oil over medium-high heat about 4 to 5 minutes per side, until cooked through (about 165°F). Pour the remaining glaze over the chicken, turning to coat, and cook 2 to 3 minutes more until glossy.
Serves 6.