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Mango chicken teriyaki with date blended sauce served over rice with mango chunks and green onions

Mango Chicken Teriyaki with Date Blended Sauce Recipe

Mango chicken teriyaki is a quick, flavorful skillet meal with tender chicken, a smooth glossy date-blended sauce, and sweet mango pieces. It is an easy weeknight dinner with a balanced sweet and savory appeal.
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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
  

Sauce
  • 15 medjool dates, pitted and soaked in 1/2 cup hot water (see notes)
  • 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
Chicken and Stir Fry
  • 1/2 cup chicken broth
  • 1 yellow onion
  • 1-2 lbs. boneless skinless chicken breasts
  • 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)
Serving
  • sesame seeds, green onions, sesame oil, fish sauce, or limes for topping
  • cooked rice for serving

Method
 

Preparation
  1. Begin cooking the rice if serving the dish with rice.
  2. Blend the soaked dates with their soaking water, soy sauce, rice vinegar, garlic, and ginger in a food processor or blender until the mixture is completely smooth. Set the sauce aside.
  3. Thinly slice the onion and cut the chicken breasts into bite-sized pieces. Mix the flour, salt, pepper, and chili powder in a shallow dish, then coat each chicken piece lightly with the seasoned flour.
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 help prevent splattering, then add the blended sauce and chicken broth. Add more broth if needed to thin the sauce. Cover and simmer for 10 minutes.
  4. Add the mango chunks, stir to combine, then cover and simmer for another 5-10 minutes.
Serving
  1. Serve the mango chicken teriyaki over cooked rice with desired toppings such as sesame seeds, green onions, sesame oil, fish sauce, or lime juice.

Notes

For a stronger sauce-to-chicken balance, 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 and simmer the blended sauce until the sugar dissolves and the sauce thickens before adding it to the pan with the chicken. About 15 minutes of simmering should be enough.