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Mango chicken teriyaki with sesame seeds, mango chunks, chicken pieces, and rice in a ceramic bowl

Mango Chicken Teriyaki with Sesame and Mango Chunks

Mango Chicken Teriyaki is a quick, flavorful skillet meal with tender chicken pieces, a smooth sweet-savory sauce, and juicy mango contrast. It is an easy weeknight dinner option when you want a balanced homemade meal with bold flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 (nutrition is for one serving out of 8 using 2 lbs. chicken)
Course: Dinner
Cuisine: Asian-Inspired
Calories: 354
Ingredients Method Notes

Ingredients
  

Teriyaki sauce
  • 15 medjool dates, pitted and soaked in 1/2 cup hot water
  • 3/4 cup soy sauce, reduced sodium
  • 1/4 cup rice vinegar
  • 3 cloves garlic
  • 1 tablespoon fresh ginger, minced, smashed, or in paste form
  • 1/2 cup chicken broth
Chicken
  • 1 yellow onion
  • 1-2 lbs. boneless skinless chicken breasts
  • 1/4 cup flour
  • salt and pepper, as needed
  • chili powder, as needed
  • 1 tablespoon oil
  • 2-3 cups frozen mango chunks
Toppings and serving
  • sesame seeds, green onions, sesame oil, fish sauce, or limes for topping
  • cooked rice for serving

Method
 

Preparation
  1. Prepare rice according to package instructions if serving with rice.
  2. Blend the soaked dates with their soaking water, soy sauce, rice vinegar, garlic, and ginger until the mixture is very smooth. Set the sauce aside.
  3. Thinly slice the onion. Cut the chicken breasts into small pieces. Mix the flour, salt, pepper, and chili powder in a shallow dish, then coat each chicken piece lightly with the flour mixture.
Cooking
  1. Warm the oil in a large pan over medium-high heat. Add the onions and cook for a few minutes, stirring as they soften.
  2. Add the coated chicken pieces and cook for a few minutes, stirring, until the chicken is browned.
  3. Reduce the heat to limit splattering, then add the sauce and chicken broth. Add more broth if needed to thin the sauce. Cover and simmer for 10 minutes.
  4. Stir in the mango chunks. Cover and continue simmering for another 5-10 minutes.
Serving
  1. Serve the chicken and sauce over rice with desired toppings such as sesame seeds, green onions, sesame oil, fish sauce, or lime juice.

Notes

For a more even sauce-to-chicken ratio, use 1 1/2 or 2 pounds of chicken. If adding vegetables and keeping extra sauce for coating, 1 pound of chicken can work. To replace the dates with sugar, use about 1/2 cup; blend the sauce as directed, then simmer it for about 15 minutes to help the sugar dissolve and thicken the sauce before adding it to the chicken.