- Begin by cooking the jasmine rice according to the package instructions. Once cooked, set it aside, keeping it warm.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 7-8 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and ginger, sautéing until fragrant, about 1 minute.
- Add the red bell pepper to the skillet and cook for another 3 minutes until slightly softened.
- In a small bowl, whisk together the soy sauce, honey, lime juice, and sriracha. Pour this mixture into the skillet, stirring to combine with the peppers.
- Return the chicken to the skillet, along with the diced mangos. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve the chicken and mango mixture over the warm jasmine rice. Garnish with fresh cilantro and chopped peanuts for an added crunch.
One trick I love is to let the mango sit for a bit in the sauce—this allows it to absorb more flavor, reminiscent of how my grandma would let ingredients marinate for a richer taste.