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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: chicken recipe with mango, chicken with mango, mango chicken, recipe for chicken with mango, what goes with mango chicken
Servings: 4
Calories: 811kcal
Author: Averie Sunshine
Ingredients
2tablespoonssesame oil
2tablespoonsolive oil
1.25poundsboneless skinless chicken breastdiced into small pieces
3 to 4clovesgarlicfinely minced or pressed
1 to 2teaspoonsground ginger
one 14-ounce bag coleslaw mixshredded green cabbage and carrots
½cupto 2/3 cup reduced-sodium soy sauce
2 to 3tablespoonshoisin sauce
½teaspoonfreshly ground black pepperor to taste
1.5 to 2cupsmangodiced in 1-inch cubes (frozen may be substituted)
⅔cuppeanutsI use either honey-roasted or salted
⅓cupfresh cilantrofor garnishing or to taste
1 to 2tablespoonssesame seedsfor 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
Storage: Recipe will keep airtight in the fridge for up to 5 days.Recipe adapted from my Chicken Egg Roll Bowls