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.
MY OTHER RECIPESThen 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:
- 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.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
- 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.
- Remove from the heat, add the mango, peanuts, and stir to combine.
- 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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The mango and peanuts in this sound delicious! It reminds me of the deconstructed egg roll recipe and I make that fairly frequently. Anything with sesame oil and hoisin sauce hits the spot so I’m adding this to my weekend cooking plans!
There are a lot of similarities to the deconstructed egg roll recipe because mentally that was my jumping off place for this one. Chicken + a bag of coleslaw mix. And this is what I came up with. The sesame, hoisin, everything about this one was so good! LMK how it goes for you!
We really loved this!! The mango,ginger and peanuts are a great twist on your deconstructed egg roll recipe. It’s going into the rotation!
I’m glad you loved this one and that it’s going into rotation! There’s one more after this one (about 2-3 weeks from now) that’s similar to these because it also starts with a coleslaw mix and then I doctored it up. Glad this one was a hit!
Sounds delish! My theory is … add nutmeats to a main dish and my family will eat anything. :)
On a different note–I FINALLY tried your apple fritter bread yesterday–I think it’s a small miracle that there was any left for today! So good and so pretty, too–it would be a great bake sale item.
I’m so glad that you finally made that bread. And I’m so glad that you loved it and not surprising there’s not much left ??
Please email me the apple fritter bread recipe, it sounds so delish, I must have missed it
https://www.averiecooks.com/2015/02/apple-fritter-bread.html
hey girl- this looks so good!
Thank you! Have a great day!
Hmm… mango in a stir-fry… I am going to have to to do this!
It works really well! Enjoy!
Trying this out this Sunday :) it looks delicious.
Quick question: if you use frozen mango, would there be any changes to the instructions?
(I LOVE mango but find fresh mangoes hard to cut.)
I would just let it thaw ahead of time, dump (or drink) the juice, and then add the thawed chunks to the recipe.
Thanks!
This looks delicious! Loving all the flavors, especially the addition of mango!
Wow, I love how simple this sounds with the coleslaw mix but so amazingly yummy!! Pinning now!!
Thanks for pinning!
Finally tried this! Absolutely delicious! And easy to prepare! Tried the banana bread, lemon loaf and now this. Thank you for your wonderful recipes. Looking forward to trying more!
Thanks for trying so many of my recipes! Glad everything has been working out great! LMK what else you make!
I made your Sesame Mango Chicken for dinner last night as written, except I didn’t have any sesame seeds for garnish. It was scrumptious, so easy, and everyone loved it, even my hubby who only likes meat, potatoes and green beans. Both daughters-in-law asked for the recipe, too! I’m looking forward to trying more of your recipes that I’ve printed or pinned.
Thanks for trying the recipe and I’m glad it won over a meat and potatoes guy!