Sesame Mango Chicken

Sesame Mango Chicken – An EASY Asian-inspired recipe with tender sesame chicken, juicy mango, and soy-garlic-ginger infused cabbage and carrots!! One skillet, ready in 15 minutes, and perfect for busy weeknights!!

I love cooking with sesame oil because it adds an unmistakeable flavor that I adore. Throw in mango and I’m really in heaven.

This easy recipe that’s ready in 15 minutes is loaded with Asian-inspired flavors and textures galore.

Chicken is cooked in sesame oil before adding a bag of coleslaw mix which is just shredded cabbage and carrots. I love the convenience of the mix because it really helps get this meal on the table in no time.

Then garlic, ginger, soy and hoisin sauces (available in your regular grocery store in the Asian aisle) are added before stirring in crunchy peanuts, green onions, sesame seeds, cilantro, and juicy mango.

Mango is the perfect sweet note that counterbalances the savory flavors of the soy and hoisin and the saltiness of the peanuts. If you can’t find fresh mango, substitute with frozen.

If you’re a low-carber, this is the perfect meal. Omit the mango if you’re being really strict but I never would because I love it way too much. Also bonus points for a recipe that’s naturally gluten-free.

Sesame Mango Chicken

This easy recipe is ready in 15 minutes and loaded with Asian-inspired flavors and textures galore. Chicken is cooked in sesame oil before adding coleslaw mix, garlic, ginger, soy and hoisin sauces. Then stir in crunchy peanuts, green onions, sesame seeds, and juicy mango.

Ingredients:

  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1.25 pounds boneless skinless chicken breast, diced into small pieces
  • 3 to 4 cloves garlic, finely minced or pressed
  • 1 to 2 teaspoons ground ginger
  • one 14 to 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
  • 1/2 cup to 2/3 cup reduced-sodium soy sauce
  • 2 to 3 tablespoons hoisin sauce
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 1.5 to 2 cups mango, diced in 1-inch cubes (frozen may be substituted)
  • 2/3 cup peanuts (I use either honey-roasted or salted)
  • about 1/3 cup fresh cilantro, for garnishing
  • 1 to 2 tablespoons sesame seeds, for garnishing

Directions:

  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
  2. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  3. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce (if you like your dishes on the ‘saucy’ side use 2/3 cup), hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
  4. Remove from the heat, add the mango, peanuts, and stir to combine.
  5. Evenly sprinkle with cilantro, sesame seeds, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Adapted from Chicken Egg Roll Bowls

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