Description
A vibrant fusion of grilled chicken glazed in sticky teriyaki sauce and fresh mango atop fragrant jasmine rice. This light yet satisfying dish balances sweet, salty, and tangy flavors for refreshing summer meals.
Ingredients
Chicken breast or thighs (1.5 lbs), cut into 1-inch cubes
Fresh mango (2 large), ripe but firm, diced into small pieces
Teriyaki sauce (1 cup), thick and honey/brown sugar-based
Fresh garlic (4 cloves), minced
Jasmine rice (2 cups cooked), steamed and warm
Cooking oil (2 tablespoons, neutral like canola or sunflower)
Instructions
Heat oil in a skillet over medium-high heat. Sauté garlic for 30 seconds until fragrant.
Add chicken and cook until browned on all sides (4-5 minutes).
Pour teriyaki sauce into the pan, mingling with the chicken and garlic. Simmer 5-7 minutes until glaze thickens and starts smoking.
Serve over warm rice. Top each bowl with diced mango and garnish with green onions if desired.
Notes
Use a gluten-free teriyaki sauce if needed
Substitute chicken thighs for hearts of palm for a vegan version
Refrigerate leftovers within 2 hours for best quality
Add sesame seeds or chopped cilantro for extra freshness
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 52g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg