So I’m really excited because I recently came to the realization that I like fresh mangoes. Up until a few days ago, I was under the impression that I liked mango-flavored things, but disliked fresh mangoes themselves. I’ve always found them to have a weird stringy consistency and taste somewhat like a pine tree. But mangoes are one of those things I always find appealing in theory and thought that perhaps if I bought one from my local fresh produce market rather than a big grocery store chain that it might taste better. I’m glad to say I was right!
After doing a little research on mangoes, I’ve learned that there are a huge number of different varieties of mangoes out there. There are a few that are popularly available in the U.S., and while it’s hard to narrow down the types I’ve tried in the past, I think the pine taste I was experiencing might have been because the mango wasn’t ripe yet. The mango I used for this recipe is a Kent mango, which is large and has a red and green skin. It’s juicy, not at all fibrous, and tastes exactly how I imagine a good mango would taste.
The inspiration for this recipe came from my favorite type of teriyaki sauce: Trader Joe’s Island Soyaki. It’s a sweet sauce with tropical flavors from the addition of pineapple and ginger. I’ve discovered I really enjoy sweeter teriyaki sauces/Asian marinades, and thought that my mango would be a nice addition to the sauce I normally make.
This dish is sweet and tangy, and really taste like homemade take-out but is way healthier. It’s super easy to throw together and you can prepare the marinade the night before to make it even faster. This meal definitely ranks up there with some of my favorite creations. I hope you enjoy it too!
Mango Teriyaki Chicken
- For the mango teriyaki marinade:
- 3 Tbsp soy sauce
- 2 Tbsp lime juice + 1 Tbsp water
- 1 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar or honey
- 1 tsp rice wine vinegar
- 1/2 tsp fresh ginger or 1/4 tsp powdered
- 2 tsp sesame seeds
- 1/4 cup diced fresh mango
- 1 large (uncooked) chicken breast, cut into bite-sized chunks
- 1 cup uncooked brown rice
- 1/4 cup diced onion
- 1/3 cup diced red bell pepper
- 2 garlic cloves, minced
- 2 cups broccoli
- optional: chopped green onions, chopped cilantro to garnish
- In a small bowl, whisk together the ingredients for the marinade. Add the chunks of chicken and make sure each piece is evenly coated with the sauce. Place in refrigerator and let marinate for 2-4 hours.
- When chicken is done marinating, begin cooking your rice according to box directions.
- In a large frying pan, heat 2 tsp olive oil + 1 tsp sesame oil over low heat. Add your diced onion and cook for 10 minutes, stirring occasionally. Add red pepper and garlic and continue to cook.
- Cook your broccoli using your favorite method. You could add it to the onion and pepper, or you could steam it, which is how I chose to cook it.
- Remove your marinating chicken from the fridge and pour into frying pan along with the onion and pepper, sauce and all. Turn burner up to medium/medium-high and cook until chicken is no longer pink in the middle, about 5-7 minutes per side.
- Serve your cooked rice and broccoli and top with mango chicken (be sure to get some of the sauce!). Garnish with optional green onions and cilantro and enjoy.
Expect more mango recipes from me in the near future!