Mango Teriyaki Chicken
Transform your weeknight dinners with the vibrant and tropical flavors of Mango Teriyaki Chicken, a perfect blend of sweet, savory, and tangy. Tender, golden-brown chicken thighs are simmered in a luscious homemade teriyaki sauce enriched with the juicy sweetness of ripe mango, fresh ginger, and garlic. A touch of honey balances the soy sauce and rice vinegar, while a cornstarch slurry ensures the perfect glossy finish. Garnished with sliced green onions and optional sesame seeds for added texture, this dish is a visual and culinary delight. Serve it over fluffy white rice or tender noodles to soak up every drop of the irresistible sauce. With just 15 minutes of prep and 25 minutes of cooking, this quick and easy recipe is ideal for busy families looking for a gourmet twist on classic teriyaki chicken. Perfect for fans of tropical-inspired cuisine, this dish brings a sunny burst of flavor to your table!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 large mango (ripe, peeled, and diced)
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger (fresh, grated)
- 2 cloves garlic (minced)
- 1 teaspoon cornstarch
- 0.25 cup water
- 1 tablespoon sesame oil
- 2 stalks green onions (sliced for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
- 4 servings cooked white rice or noodles (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic to make the teriyaki sauce.
In a small bowl, mix cornstarch and water until fully dissolved. Set aside.
Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6–8 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the teriyaki sauce. Cook for 2 minutes, stirring occasionally.
Add the diced mango to the sauce and cook for another 3–4 minutes until the mango softens slightly.
Pour in the cornstarch-water mixture and stir until the sauce thickens, about 1–2 minutes.
Return the cooked chicken to the skillet and toss to coat evenly in the mango teriyaki sauce. Cook for an additional 2–3 minutes to heat through.
Remove the skillet from heat and garnish the dish with sliced green onions and sesame seeds if desired.
Serve the Mango Teriyaki Chicken over cooked rice or noodles, ensuring each serving has a generous amount of sauce.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 16.1 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
