Mango Chicken with Sesame in Teriyaki Sauce. The name tells it all. Sweet and Sour Chicken dinner recipe, where Crispy fried Chicken is tossed in a homemade Teriyaki Sauce along with Onion, Garlic, Peanuts, and Red Chilis. Finally, Mangoes are added and the sauce is allowed to cook until it thickens. This has got a wonderful sweet and sour taste to it, with bites of Ginger and Garlic which feel like any store-bought Teriyaki Sauce but is even better and sweeter because it's homemade and made with Medjool Dates and not Honey.
I like to serve this Asian Mango Chicken with Sesame in Teriyaki Sauce with some steamed Rice. Rice brings out all the flavors of this dish to the best and does justice to all the spices.
Mango Chicken with Sesame in Teriyaki Sauce
Hey friends. It's summers and it's the season of Mangoes. I love to make desserts with Mangoes but this one is a special recipe. Mangoes in a savory recipe are a new concept and are super delicious. In fact, his Mango Chicken recipe is so good that I think I will be including this in my weekly dinner recipes.
It's easy to make and is a perfect one-pot meal for the family. It's got the perfect blend of sweet and sour flavors. Also, it's not at all spicy which I just love about this recipe. Also, unlike most other Asian recipes, this is neither too sweet. It's the perfect combination of the two.
Sometimes, when you are interested in having something unique and tasty, you are really craving something which is different and not the usual, you should make this Mango Sesame Chicken. Trust me you will love this!
How to make Teriyaki Sauce at home?
While you are free to use store-bought Teriyaki Sauce, I like to make one at home. And this one is with a difference.
Instead of using honey or Brown Sugar for the sweetness, I have used Medjool Dates. I have pitted and soaked the dates in warm water for 15 minutes before using them.
So, to make the Teriyaki Sauce at home, blend the following ingredients until smooth-
- Medjool Dates (Pitted & Soaked)
- Garlic Cloves (about 9-10)
- Ginger (peeled and chopped, about 1-inch)
- Dark Soy Sauce (1/4 cup)
- Rice Vinegar (1 Tbsp)
How to make Mango Chicken with Sesame in Teriyaki Sauce
So, coming to the recipe-
STEP 1 is to make the Teriyaki Sauce. If you are using Store-Bought Teriyaki Sauce then skip this step and jump to the next one. Or else find all the instructions above.
STEP 2: Dry roast the Peanuts
- Dry roast the Peanuts over low heat until toasty
- Once dry roasted, take them out
STEP 3: Fry the Chicken
- Cut Chicken Breast into 1-inch pieces
- Coat them with Flour, Smoked Paprika, Salt & Pepper
- Toss until combined
- Heat Olive Oil in a Pan.
- As the Oil shimmers, throw in the Chicken and deep fry until crispy on both sides.
STEP 4: Saute other Veggies
- Move the Chicken to one side of the pan
- Add thinly sliced Onion, minced Garlic, toasted Peanuts, and Dried Red Chillis to the pan
- Toss over low heat
- Saute for 2-3 minutes over medium-low heat
STEP 5: Add the Sauce
- Stir in the Teriyaki Sauce
- Pour in the Chicken Broth
- Toss until combined
- Allow simmering for 3 minutes over low heat
STEP 6: Add the Mangoes
- Add the Mango Chunks
- Toss to combine
- Cover cook over low heat for 2-minutes
STEP 7: Garnish & Serve
- Garnish with Sesame Seeds and Green Onions
- Serve hot with Steamed Rice & Veggies.
Making Ahead Instructions:
You can make the Teriyaki Sauce in advance and store it in a Jar for up to 3 months. You can fry the chicken and keep it in an air-tight container in the refrigerator for 3 days.
Other Asian Recipes you will love
Sticky Asian Hoisin Chicken Drumsticks
Gochujang Chicken Meatballs Recipe
Mango Chicken with Sesame in Teriyaki Sauce
INGREDIENTS
For Teriyaki Sauce
- 15 medium sized Medjool Dates Pitted, Chopped and soaked in warm water for 15 minutes.
- 9-10 cloves Garlic
- 1 inch Ginger finely chopped
- ¼ cup Dark Soy Sauce
- 1 tablespoon Rice Vinegar
For Mango Chicken
- 2 large Chicken Breast chopped into 1-inch cubes
- 2 tablespoon Olive Oil to fry the Chicken
- ½ cup AP Flour to dredge the chicken
- 1 teaspoon Salt & Pepper to dredge the chicken
- 1 teaspoon Smoked Paprika to dredge the chicken
- 3 medium sized Onions thinly sliced
- 3 cloves Garlic minced
- 1 cup Peanuts Toasted
- 2 whole Dried Red Chilis optional
- 1 cup Chicken Broth low sodium
- 1 medium sized Ripe Mango skinned and chopped
Garnish
- Sesame Seeds
- Green Onions finely chopped
INSTRUCTIONS
- Soak the pitted and chopped Medjool Dates in warm water for 15 minutes. Now, drain the water and throw them in the blender along with Garlic cloves, Chopped Ginger, Soy Sauce, and Rice Vinegar. Blend until chunky smooth.
- Chop the Chicken Breast into 1-inch pieces. Dredge the Chicken Pieces with Flour, Smoked Paprika, Salt & Pepper. Heat Olive Oil in a Pan. As the Oil shimmers, add the Chicken pieces and fry until they get crispy and golden brown.
- Move the Chicken to one side of the skillet. Add chopped Onions, minced Garlic, toasted Peanuts, and dried Red Chilis to the other. Saute over low heat until cooked through for 2-3 minutes.
- Pour the Teriyaki Sauce along with the Chicken Broth and toss until combined. Cover cook over low heat for 2-3 minutes.
- Add the chopped Mangoes and allow to simmer for 2 minutes.
- Garnish with Sesame Seeds and chopped Green Onions. Serve hot with steamed rice and veggies.
Video
Notes
- If you're using store-bought Teriyaki Sauce, then skip step 1
- If you're allergic to Peanuts then go ahead and just skip it. You can replace it with Cashew Nuts if you want.
- Using Dried Red Chilis is totally optional. You can also use sweet red bell pepper, which is finely chopped.
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