In a bowl, toss chicken with olive oil, salt, and pepper.
Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
While chicken is cooking, prepare the Sauce. In a separate bowl, whisk together mango puree, rice vinegar, soy sauce, honey, chili garlic sauce, ginger, and garlic.
Pour the Sauce over the cooked chicken and simmer for 2-3 minutes, until the sauce has thickened slightly.
Garnish with green onions and sesame seeds before serving.
Ingredients
4
1.5 lbs680 gBoneless skinless chicken breasts
1 tbsp15 mLOlive oil
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1 cup240 mLMango puree
1/4 cup60 mLRice vinegar
2 tbsp30 mLSoy sauce
1 tbsp15 mLHoney
1 tbsp15 mLChili garlic sauce
1 tsp5 mLGinger-grated
1 clove1 gGarlic-minced
2 tbsp30 mLGreen onions-sliced
1 tbsp15 mLSesame seeds
Equipment
Large skillet or wok
Mixing bowls
Whisk
Instructions
Cut chicken breasts into 1-inch pieces.
In a bowl, toss chicken with olive oil, salt, and pepper.
Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
While chicken is cooking, prepare the Sauce. In a separate bowl, whisk together mango puree, rice vinegar, soy sauce, honey, chili garlic sauce, ginger, and garlic.
Pour the Sauce over the cooked chicken and simmer for 2-3 minutes, until the sauce has thickened slightly.
Garnish with green onions and sesame seeds before serving.
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