Sesame Mango Chicken

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!

INGREDIENTS

1. 2 tablespoons sesame oil
2. 2 tablespoons olive oil
3. 1.25 pounds boneless skinless chicken breast, diced into small pieces
4. 3 to 4 cloves garlic, finely minced or pressed
5. 1 to 2 teaspoons ground ginger
6. one 14 to 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
7. 1/2 cup to 2/3 cup reduced-sodium soy sauce
8. 2 to 3 tablespoons hoisin sauce
9. 1/2 teaspoon freshly ground black pepper, or to taste
10. about 1.5 to 2 cups mango, diced in 1-inch cubes (frozen may be substituted)
11. 2/3 cup peanuts (I use either honey-roasted or salted)
12. about 1/3 cup fresh cilantro, for garnishing
13. 1 to 2 tablespoons sesame seeds, for garnishing

INSTRUCTIONS

1. 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.
2. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
3. 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.
4. Remove from the heat, add the mango, peanuts, and stir to combine.
5. Evenly sprinkle with cilantro, sesame seeds, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

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