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This was absolutely the BEST ever. I keep telling my friends about it. I’m pretty sure I could drink the sauce straight – don’t worry, I didn’t. It’s for sure a keeper!
Blair A.
Hi friends! And happy weekend.
I am coming to you live on a Saturday morning because this 30-Minute Sesame Mango Chicken Teriyaki is too good to wait any longer. It’s a special day when I can find a chicken recipe that I actually like – and that kind of special day is here once again.
We’ve got a lot of delicious but simple yums factoring into this recipe. Starting us off as the most important part of any recipe IMHO – the sauce. For me, and I hope for Pinch of Yum, good recipes are always always always about the sauce.
This homemade teriyaki sauce is thick and velvety, sort of like a take-out or store-bought teriyaki in terms of texture, but made from scratch in, like, two and a half seconds, without refined sugar and without cornstarch. Just whir that baby up in the blender and you’re donesies.
TRU STORY.
The base of the sauce is made with medjool dates soaked in water and pureed with garlic, ginger, soy sauce, and rice vinegar. I KNOW, RIGHT?
It’s thick and sticky by nature, but it doesn’t have to stay that way – you get to take full control of sauce consistency (smooth and velvety? thick and clingy? perfectly dippable? whatchu like?) by adding some chicken broth during the quick simmer in the second part of the recipe.
For me, this sauce is a savory-sweet, lusciously smooth, refined-sugar-free and store bought alternative that is giving new meaning to the words CHICKEN TERIYAKI. I make a lot of recipes around here, and many of them don’t get to come back and visit very often because so much food // so little time, but I have no doubt that this will making regular reappearances at our house with, um, let me see, EVERYTHING. Roasted vegetables, grilled chicken, shrimp, edamame, rice bowls, fresh veggies, rice noodles of all shapes and sizes –> we are drowning in good food opportunities here.
A quick note about the fact that this is Sesame MANGO Chicken Teriyaki.
Meaning: Frozen mangoes. In a bag from Trader Joe’s. Get added to the recipe.
In my defense of frozen mangoes, a) we live in Minnesota and the fresh mangoes, uhhh, don’t exist here, b) frozen fruit is my favorite life hack of all time, and c) these TJ’s frozen mangoes are organic and absolutely DELICIOUS like you wouldn’t even believe that came from a freezer. Tryum.
Keepin’ it classy.
Okay, so we’ve got the refined sugar free, made without cornstarch, super yummy savory-sweet, quick and easy teriyaki sauce (can you tell I love this sauce?) and the frozen mangoes, and the chicken, and now the final piece is topping these big bowls with whatever your heart tells you to top them with.
Sesame seeds. Green onions. Cilantro? Wouldn’t be mad if you did. Sesame oil. Fish sauce, because I’m weird and I think stuff like fish sauce tastes good on recipes like this. Lime juice. Mooooore things.
Your choice, friends! Top creatively and generously and enjoy your 30-Minute Sesame Mango Chicken Teriyaki bowls.
30-Minute Sesame Mango Chicken Teriyaki
- Total Time: 30 minutes
- Yield: 6–8 (nutrition is for one serving out of 8 using 2 lbs. chicken) 1x
Description
30-Minute Sesame Mango Chicken Teriyaki made with whole, natural ingredients and without refined sugar or cornstarch. Super quick and easy!
Ingredients
For the Teriyaki Sauce:
- 15 medjool dates, pitted and soaked in 1/2 cup hot water (see notes – you can use sugar instead if you want)
- 3/4 cup soy sauce, reduced sodium
- 1/4 cup rice vinegar
- 3 cloves garlic
- 1 tablespoon fresh ginger, minced, smashed, or in paste form
- 1/2 cup chicken broth
Everything Else:
- 1 yellow onion
- 1–2 lbs. boneless skinless chicken breasts (see notes)
- 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)
- sesame seeds, green onions, sesame oil, fish sauce, or limes for topping
- cooked rice for serving
Instructions
- Get your rice cooking, if you’re serving this with rice. I always just start that in the rice cooker right away so it’s ready in time!
- In a food processor or blender, puree the soaked dates and their water, soy sauce, rice vinegar, garlic, and ginger. Continue to blend or process until very, very smooth. Set aside.
- Thinly slice the onion. Cut the chicken breasts into bite-sized pieces. Combine the flour, salt, pepper, and chili powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating.
- Heat the oil over medium high heat in a large pan. Add the onions and stir fry for a few minutes. Add the chicken and stir fry for a few minutes until browned. Add the sauce and the broth (turn heat down to avoid splatter) – adding more broth if needed to thin out the sauce. Cover and simmer for 10 minutes. Add the mango chunks, stir, and cover and simmer for another 5-10 minutes.
- Serve over rice topped with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or anything else that strikes your fancy.
Notes
If you want an even sauce-to-chicken ratio, I’d suggest using 1 1/2 or 2 pounds of chicken. But if you wanted to add in some veggies and still have extra sauce to coat, then one pound of chicken would work.
If you want to use sugar instead, use about 1/2 cup. I’d suggest blending as directed and then slow simmering the sauce for a while to thicken it up and dissolve the sugar before adding to the pan with the chicken. 15 minutes or so should do the trick.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: sesame mango chicken, mango chicken teriyaki, chicken teriyaki
PS. I didn’t even go there because there’s too much to say today, but we did get our new dog last night, and she’s here with us now, and I’ve had one panic attack so far because she ate part of a pig’s ear this morning without really chewing it before I swooped in and acted as Trying To Be Responsible Dog Mom by taking it away even though it was a little too late, but other than that, things are going really, really, REALLY well.
I can’t wait to introduce you to her sometime next week with a proper blog post!
Until then, you can catch the live dog updates as they happen on my Facebook VIP group (it’s a private group for my best friends and readers – request to join and I’ll add you! we are 600 strong and we have lots of fun.) and Snapchat! I did a 60-second story on the whole process of getting her yesterday and, I don’t know, I think it’s decently cute considering my total Snapchat dorkiness. I’m @pinchofyum. Do you even do an @ sign with Snapchat? okay, time to end this.
XO
This looks absolutely mouth-watering! Genius move on the dates….and being a fellow Minnesotan I am with you on the frozen fruit!
Can’t wait to try this! MMMmmmmm.
This recipe sounds like a whole lotta yum…not just a pinch! I’ve found fresh mango can be “iffy” even when in season and rely on frozen mango a lot; it’s a great product. And dates as the base for teriyaki sounds so perfect. I’m looking forward to trying this very soon.
This looks incredible! I’m always on the lookout for addictive and very easy chicken recipes and this one sounds like just that. I’m really excited to try this gorgeous recipe out!
It was seriously done in 28 minutes. So quick and easy!
Hi i really want to try this but can’t get hold of frozen OR fresh mangos. What would be a good substitute? Thanks
Actually I think it would still be good without the fruit. Just add more chicken so your sauce to chicken ratio is right. If you wanted to add vegetables, broccoli would be good.
What should I use if I don’t have dates?
Hi, Meredith! In the recipe notes, Lindsay says you can use white sugar as a substitute for dates. (“If you want to use sugar instead, use about ½ cup. I’d suggest blending as directed and then slow simmering the sauce for a while to thicken it up and dissolve the sugar before adding to the pan with the chicken. 15 minutes or so should do the trick.”)
This is genius! Obsessed that you used dates, so smart 🙂
Sounds good. Thank you and Happy Easter!
Happy Easter to you too Liz!
WOWERS!! I would never, and I mean EVER, thought to use dates in this sauce. You are a genius Lindsay!! I need to sneak this in on my guy and see if he can tell, he hates dates sshhhhh don’t tell!!!
Hi.. this sounds great! Where can I purchase the Medjool dates? And can I buy just 15…or how are they packaged? I am in Iowa….wondering where to buy. We do have a Trader Joe’s (thank the dear Lord!)
You can buy different sized packages – it depends on where you shop. I usually buy big boxes of them at Costco – they will last quite a while in a cool, dry place and there are several desserts you could make with the leftovers! I can send you some if you want ideas. If you’re at a regular grocery store, they might have them in the produce section. Hope that helps!
Beautifully crafted!
I use medjool dates for so many dishes, but never as the base for a sauce. Brilliant, I love it and I’m trying it 🙂
I’ve been doing that more and more lately! I love it!
This looks great! Can’t wait to try it! Beautiful pics!!!
Wow Lindsay this looks INCREDIBLE!
I love your colors in the photos, the teriyaki sauce looks so incredibly easy. I also love food that you can put in a bowl in general, so this is totally up my alley.
I’m excited for you and your puppy!! Puppies are so so wonderful and cute. Can’t wait to see your post about her! 🙂
Homemade teriyaki made with dates? You are a goddess! Can’t wait to try it out! Yummy.
This is the best teriyaki sauce recipe I have EVER seen!
Thanks Hayley! 😀
This looks great and I’m not even usually that in love with flavors like this. May have to try to make it soon! I definitely have a lot of chicken to use.
Can’t wait to meet the new puppy!
Hooray! post coming soon!
Congratulations on the new puppy! I hope she brings you lots of joy and I hope she doesn’t drive you too crazy, like mine does! Also, can’t wait to make this recipe. I love the combination of flavors here! 🙂
If anything, so far she’s a little too shy. 🙂 we can handle that, I hope!
I love teriyaki chicken!
This looks delicious. Asian food it always the most difficult for me, so I’m always looking for great new recipes to get a better handle of it 🙂
x
Jess
mossandmink.com
Hi, this looks great!
This looks amazing- I actually went out to TJ’s and bought their frozen pineapple when I was there yesterday just for the purpose of making this!
-Kelsey
Nice! Hope you like it Kelsey!
Can’t wait to try this. One quick question though. Does the nutrition facts include the rice?
No, the nutrition is just for the sauce/chicken combo.
This looks amazing! I love that homemade teriyaki.
Also, how beautiful is Sage?? So happy for you and Bjork! I reaaaallly want a dog but my fiancé is such a cat person (and we already have SO MANY cats), so I’m going to have to live vicariously through you.
Thanks Becky! She is a joy! We are working on helping her feel more comfortable around strangers… I see socialization classes in our future. 🙂 Can’t wait to share more pics this week!
Love this recipe and have added to our list of meals to eat this week.
How long would you recommend soaking the dates for?
Lindsay this looks so delicious and mangoes in chicken?!! That’s one darn unique and so delicious looking recipe!!
yuummyy!! teriyaki with dates, that’s genious 🙂
https://aspoonfulofnature.wordpress.com/
I loved the sound of this recipe just from the post title but now I know it’s made with dates I’m even more impressed! Happy Easter!!