Sesame Mango Chicken Teriyaki

  • 30 Jun - 06 Jul, 2018
  • Mag The Weekly
  • Cookery


• 1 yellow onion, thinly sliced

• 1-2lbs. boneless skinless chicken breasts, cut into bit sized pieces

• ¼ cup flour

• A generous pinch of salt and pepper

• A generous pinch of chilli powder

• 1tbsp oil

• 2-3 cups fresh or frozen mango chunks

• Sesame seeds, green onions, sesame oil, fish sauce, or limes for topping

• Cooked rice for serving

For teriyaki sauce:

• 15 dates, pitted and soaked in ½ cup hot water (you can use sugar instead if you want)

• ¾ cup soy sauce, reduced sodium

• ¼ cup rice vinegar

• 3 cloves garlic

• 1tbsp fresh ginger, minced, smashed or in paste form

• ½ cup chicken broth


In a blender, purée the soaked dates and their water, soy sauce, rice vinegar, garlic and ginger until very smooth then set aside. Combine flour, salt, pepper and chilli powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating. Heat oil over medium-high heat in a large pan and stir fry onions for a few minutes. Add the chicken and stir fry for a few minutes until brown in colour. Add the sauce and broth (turn heat down to avoid splatter), adding more broth if needed to thin out the sauce. Cover and simmer for 10 minutes then add mango chunks, stir, cover and simmer for another five to 10 minutes. Serve over rice topped with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or anything else that strikes your fancy. If you want to use sugar instead, use about half cup. Blend as directed and then simmer the sauce for a while to thicken it up and dissolve the sugar before adding to the pan with the chicken.