30-Minute Sesame Mango Chicken Teriyaki

Name: 30-Minute Sesame Mango Chicken Teriyaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: For the Teriyaki Sauce:; 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; Everything Else:; 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

Prep 10m

Cook 20m

Total 30m

This 30-Minute Sesame Mango Chicken Teriyaki is a quick and easy dinner recipe. The sweet and tangy teriyaki sauce made with medjool dates, soy sauce, and rice vinegar coats tender chicken and juicy mango chunks for a mouthwatering meal. Serve over rice and top with sesame seeds and green onions.

Sesame Mango Chicken

Mango Chicken Teriyaki

Chicken Teriyaki

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

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

1 tablespoon fresh ginger, minced, smashed, or in paste form

1/2 cup chicken broth

1–2 lbs. boneless skinless chicken breasts (see notes)

a generous pinch of salt and pepper

a generous pinch of chili powder

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

Nutrition Facts

Calories

505kcal

25%
Fat

8g

0%
Saturated Fat

1g

0%
Carbohydrates

84g

4%
Fiber

5g

0%
Sugar

68g

3%
Protein

31g

1%
Cholesterol

49mg

2%
Sodium

1,611mg

80%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

If you want an even sauce-to-chicken ratio, I’d suggest using 1 1/2 or 2 pounds of chicken. But if you wanted to add in some veggies and still have extra sauce to coat, then one pound of chicken would work.

If you want to use sugar instead, use about 1/2 cup. I’d suggest blending as directed and then slow simmering the sauce for a while to thicken it up and dissolve the sugar before adding to the pan with the chicken. 15 minutes or so should do the trick.

30-Minute Sesame Mango Chicken Teriyaki

Ingredients

For The Teriyaki Sauce

Everything Else

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts