Sesame Mango Chicken
User Reviews
4.6
Sesame Mango Chicken
Description
In this Sesame Mango Chicken recipe, the diced chicken is quickly cooked in a combination of sesame and olive oils to provide a rich base. Aromatics like garlic and ground ginger are added to develop a fragrant profile. The dish incorporates shredded cabbage and carrots, which quickly wilt when combined with soy and hoisin sauces, creating a tender yet crisp texture.
The addition of fresh, diced mango and peanuts adds a sweet and crunchy contrast that balances the savory and umami flavors from the soy and hoisin. Garnishing with cilantro and sesame seeds brightens and adds fresh herbal and nutty notes to the finished dish. The mix of textures—from tender chicken to crisp vegetables and crunchy nuts—makes this a multi-dimensional meal.
This dish is suitable for immediate serving and keeps well refrigerated for up to five days, making it convenient for leftovers. Adjusting soy sauce quantity controls the sauce amount and flavor intensity to suit preference.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1.25 pounds chicken breast diced into small pieces, boneless, skinless
- 3 to 4 cloves garlic finely minced or pressed
- 1 to 2 teaspoons ground ginger
- coleslaw mix shredded green cabbage and carrots, one 14-ounce bag
- ½ cup soy sauce reduced-sodium, up to 2/3 cup
- 2 to 3 tablespoons hoisin sauce
- ½ teaspoon black pepper or to taste, freshly ground
- 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 cilantro for garnishing or to taste, fresh
- 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
- Store the cooked dish in an airtight container in the refrigerator for up to five days.
- Use diced frozen mango if fresh is unavailable; thaw before adding for best texture.
- Adjust soy sauce amount to suit taste and desired sauciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 1939mg | 81% |
| Potassium | 1088mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 62mg | 69% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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