30-minute Sesame Mango Chicken Teriyaki

• medjool dates, pitted, soaked in 1/2 cup hot water (see notes – sugar can be used instead)↗15
• low‑sodium soy sauce↗0.75 cup
• rice vinegar↗0.25 cup
• garlic (cloves)↗3
• fresh ginger, minced, crushed or in paste form↗1 tablespoon
• chicken broth↗0.5 cup
• yellow onion↗1
• boneless skinless chicken breasts↗1
• flour↗0.25 cup
• generous pinch of salt and pepper
• generous pinch of chili powder
• butter↗1 tablespoon
• frozen mango chunks (fresh also ok)↗2
• sesame, green onion, sesame oil, fish sauce or lime for garnish↗
• cooked rice for serving

Step-by-step instructions

1. 1

   Start cooking the rice if you are serving the dish with rice. I always put it in the rice cooker right away so it’s ready on time!

2. 2

   In a food processor or blender, puree the soaked dates together with their water, soy sauce, rice vinegar, garlic and ginger. Continue blending until the mixture is extremely smooth. Set aside.

3. 3

   Thinly slice the onion. Cut the chicken breasts into bite‑size pieces. In a shallow dish, mix flour, salt, pepper and chili powder, and coat each piece of chicken in this mixture to get a light coating.

4. 4

   Heat the oil over medium‑high heat in a large skillet. Add the onion and sauté for a few minutes. Add the chicken and cook for a few minutes until it browns. Add the sauce and broth (reduce the heat to avoid splattering) – add more broth if needed to thin the sauce. Cover and simmer for 10 minutes. Add the mango pieces, stir, cover and simmer another 5‑10 minutes.

5. 5

   Serve over rice, garnished with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or any other ingredients to taste.