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!!

Sesame Mango Chicken in large white bowl with a fork

Healthy Sesame Mango Chicken Recipe

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 sesame mango chicken recipe that’s ready in 15 minutes is loaded with Asian-inspired flavors and textures galore.

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!

How to Make Sesame Mango Chicken

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.

This mango sesame chicken is delicious as is, but you can bulk it up by serving it with brown rice or cauliflower rice. 

Leftovers reheat well and keep in the fridge for up to five days. This is a great recipe to make before a busy week — store some rice and Asian chicken in a mason jar and bring it with you to work for an easy, healthy lunch!  

Sesame Mango Chicken in bowl with fork

Tips for the Best Sesame Mango Chicken

To speed up the cook time, dice the chicken into small cubes (about an inch or so). If you dice the chicken small enough, it’ll only take about 5 minutes to cook through. 

If your grocery store doesn’t sell coleslaw mix, you can substitute shredded cabbage and carrots (about 4 or 5 cups worth — it wilts down!). Any color cabbage will work in this recipe, so use whatever you can get your hands on. 

Also, if you’ve never cooked with sesame oil before, prepare to fall in love! I use Trader Joe’s brand sesame oil. It’s toasted sesame oil, but you can use any kind you want. 

More Savory Mango Recipes: 

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!!

Sesame Mango Chicken
Yield: 4

Sesame Mango Chicken

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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!

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-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
  • 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)
  • 1/3 cup fresh cilantro, for garnishing or to taste
  • 1 to 2 tablespoons sesame seeds, for garnishing

Instructions

  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.

Notes

Recipe adapted from my Chicken Egg Roll Bowls

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 811Total Fat: 45gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 129mgSodium: 2158mgCarbohydrates: 47gFiber: 7gSugar: 31gProtein: 57g

The nutrition info is artificially high because it takes into account all the sauce ingredients and it's not likely that you will consume every drop of sauce associated with the recipe that pools at the bottom of your bowl.

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