Description
Mango Chicken Teriyaki is a quick and flavorful dinner featuring tender chicken, juicy mango, colorful vegetables, and a sweet-savory homemade teriyaki sauce. Served over steamed rice, it is an easy weeknight meal packed with tropical flavor.
Ingredients
Chicken and Vegetables
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable or avocado oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 ripe mango, peeled and diced
- 2 green onions, sliced
- 1 tablespoon sesame seeds, optional
Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- Steamed jasmine or brown rice
- Lime wedges, optional
Instructions
- Prepare Teriyaki Sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, honey, rice vinegar, brown sugar, garlic, and ginger until well combined to create the sauce base.
- Make Cornstarch Slurry: In a separate small bowl, mix the cornstarch with 2 tablespoons cold water until smooth; this will thicken the sauce later.
- Cook Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir-Fry Vegetables: Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
- Add Sauce and Simmer: Pour the prepared teriyaki sauce over the chicken and vegetables. Bring to a gentle simmer to combine the flavors.
- Thicken Sauce: Stir in the cornstarch mixture and cook for 1–2 minutes until the sauce thickens and coats the chicken and vegetables thoroughly.
- Incorporate Mango: Gently fold in the diced mango and cook for about 1 minute just to warm the fruit, preserving its fresh and juicy texture.
- Garnish and Serve: Remove from heat, garnish with sliced green onions and sesame seeds if using. Serve hot over steamed jasmine or brown rice with optional lime wedges for added zest.
Notes
- Add the mango at the end so it stays juicy and retains its fresh flavor.
- Chicken thighs provide extra tenderness, while chicken breast is a leaner choice.
- Pineapple can be used instead of mango for a different tropical variation.
- Add red pepper flakes or sriracha for a spicy version.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner, Main Course, Asian-Inspired
- Method: Stovetop
- Cuisine: Asian-Inspired, Japanese-Inspired
