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!
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Healthy Recipe for Chicken with Mango
I love cooking with sesame oil because it adds an unmistakable nutty flavor that I adore, especially when paired with tender chicken. 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-carb eater, 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 dairy-free and gluten-free!
What Readers Are Saying:
I made this tonight I and it was delicious! Super easy and better than most Chinese take I have had!
Lisa
Phenomenal! Didn’t have cabbage mix, so substituted broccoli. Added onion for some crunch. Sauce was very flavorful, perfect as is. The sweetness of mango with savory sauce and crunch of peanuts made for a perfect bite, every bite. Will definitely make again! This was a lick the bowl recipe! :)
Christina
Sesame Mango Chicken Ingredients
To make this sweet and savory chicken recipe with mango, you’ll need:
- Sesame oil – I use Trader Joe’s brand sesame oil. It’s toasted sesame oil, but you can use any kind you want
- Olive oil
- Chicken breasts – Feel free to use chicken thighs if preferred
- Garlic
- Ground ginger
- Coleslaw mix – 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
- Soy sauce (I prefer reduced sodium)
- Hoisin sauce
- Ripe mango – Feel free to use frozen mango chunks if needed. If you can’t find mango, pineapple will also taste great
- Peanuts
- Fresh cilantro
- Sesame seeds
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sesame Mango Chicken
Made in one skillet in under 30 minutes, this is the ultimate easy weeknight recipe! Pair it with cauliflower rice, coconut rice, Basmati rice, fluffy Jasmine rice, or quinoa, and you can’t go wrong.
Here’s an overview of the process:
Step 1: Heat the oil in a large skillet, add the chicken, and cook over medium-high heat, flipping frequently to ensure even cooking.
Step 2: Add the garlic and ginger, and cook until fragrant.
Step 3: Add the coleslaw mix. Then, drizzle the soy sauce and hoisin sauce, and sprinkle the pepper on top. Cook and simmer until the coleslaw is wilted and tender.
Step 4: Remove the pan from the heat, and stir in the mango and peanuts.
Step 5: Sprinkle cilantro and sesame seeds on top, and enjoy!
Tip
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.
What Goes with Mango Chicken
Recipe FAQs
This dish is packed with sweet and savory flavor as is. However, you can always experiment with additions like red pepper flakes, cayenne pepper, curry powder, or lime juice to amp up the flavor and add a bit of spice.
Sure! Feel free to include thinly sliced red bell pepper, mushrooms, onion, or carrots for even more flavor, nutrients, and bulk.
Leftovers reheat well and keep in an airtight container 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!
I don’t recommend freezing this dish, because the veggies will become too soggy once thawed.
Sesame Mango Chicken
Equipment
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
- ½ cup to 2/3 cup reduced-sodium soy sauce
- 2 to 3 tablespoons hoisin sauce
- ½ teaspoon freshly ground black pepper, or to taste
- 1.5 to 2 cups mango, diced in 1-inch cubes (frozen may be substituted)
- ⅔ cup peanuts, I use either honey-roasted or salted
- ⅓ cup fresh cilantro, for garnishing or to taste
- 1 to 2 tablespoons sesame seeds, for garnishing
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even More Asian Chicken Recipes:
Favorite ASIAN RECIPES HERE
Favorite CHICKEN RECIPES HERE
Made this today…super easy…and SO tasty…I loved it and will definitely make it again. I didn’t have hoisin sauce on hand so made it without. It was still delicious. Might use pineapple next time but love the mango. I used frozen mango and it was perfect.
Thanks for letting me know it was a winner for you and that you’re going to try again with pineapple possibly too! It works great too – I’ve done it!
delicious and easily prepared
Thanks for making the recipe and the 5 star review, Caroline!
Thoroughly enjo
Thank you for letting me know you enjoyed it!