30-Minute Sesame Mango Chicken Teriyaki
30-Minute Sesame Mango Chicken Teriyaki made with whole, natural ingredients and without refined sugar or cornstarch. Super quick and easy!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 15 medjool dates, pitted and soaked in 1/2 cup hot water (see notes – you can use sugar instead if you want)
- 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
- 1 yellow onion
- 1 -2 lbs. boneless skinless chicken breasts (see notes)
- 1/4 cup flour
- a generous pinch of salt and pepper
- a generous pinch of chili powder
- 1 tablespoon oil
- 2 -3 cups frozen mango chunks (fresh could also work)
- sesame seeds, green onions, sesame oil, fish sauce, or limes for topping
- cooked rice for serving
Steps
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Get your rice cooking, if you’re serving this with rice. I always just start that in the rice cooker right away so it’s ready in time!
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In a food processor or blender, puree the soaked dates and their water, soy sauce, rice vinegar, garlic, and ginger. Continue to blend or process until very, very smooth. Set aside.
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Thinly slice the onion. Cut the chicken breasts into bite-sized pieces. Combine the flour, salt, pepper, and chili powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating.
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Heat the oil over medium high heat in a large pan. Add the onions and stir fry for a few minutes. Add the chicken and stir fry for a few minutes until browned. Add the sauce and the broth (turn heat down to avoid splatter) – adding more broth if needed to thin out the sauce. Cover and simmer for 10 minutes. Add the mango chunks, stir, and cover and simmer for another 5-10 minutes.
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Serve over rice topped with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or anything else that strikes your fancy.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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