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Mango chicken teriyaki with sesame seeds and dates served over white rice

Mango Chicken Teriyaki with Sesame Seeds and Dates

Mango chicken teriyaki is a quick skillet meal with tender chicken, a smooth glossy sauce, and sweet-savory flavor from dates and mango. It is an easy choice for a flavorful weeknight dinner served over rice.
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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 reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 cloves garlic
  • 1 tablespoon fresh ginger, minced, smashed, or in paste form
  • 1/2 cup chicken broth
Chicken and stir fry
  • 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. Cook the rice if serving the chicken with rice, starting it early so it is ready when the skillet meal is finished.
  2. Blend the soaked dates with their soaking water, soy sauce, rice vinegar, garlic, and ginger in a food processor or blender until the sauce is completely smooth. Set aside.
  3. Thinly slice the onion. Cut the chicken breasts into bite-sized pieces. Mix the flour, salt, pepper, and chili powder in a shallow dish, then lightly coat each chicken piece in the flour mixture.
Cooking
  1. Heat the oil in a large pan over medium-high heat. Add the onions and stir-fry for a few minutes.
  2. Add the coated chicken and stir-fry for a few minutes until the pieces are browned.
  3. Reduce the heat to prevent splattering, then add the sauce and chicken broth. Add more broth if needed to loosen the sauce. Cover and simmer for 10 minutes.
  4. Add the mango chunks, stir to distribute, cover, and simmer for another 5-10 minutes.
Serving
  1. Serve the mango chicken teriyaki over rice and finish with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or other listed toppings as desired.

Notes

For a more balanced sauce-to-chicken ratio, use 1 1/2 or 2 pounds of chicken. If adding vegetables while keeping extra sauce available, 1 pound of chicken can work. To replace the dates with sugar, use about 1/2 cup, blend the sauce as directed, then gently simmer it until the sugar dissolves and the sauce thickens before adding it to the chicken; about 15 minutes should be enough.