Ingredients

The following ingredients have 7 Servings
  • 15 medjool dates, pitted and soaked in 1/2 cup hot water (see notes – you can use sugar instead if you want)
  • 3/4 cup soy sauce, reduced sodium
  • 1/4 cup rice vinegar
  • 3 cloves garlic
  • 1 tablespoon fresh ginger, minced, smashed, or in paste form
  • 1/2 cup chicken broth
  • 1 yellow onion
  • 1-2 lbs. boneless skinless chicken breasts (see notes)
  • 1/4 cup flour
  • a generous pinch of salt and pepper
  • a generous pinch of chili powder
  • 1 tablespoon oil
  • 2-3 cups frozen mango chunks (fresh could also work)
  • sesame seeds, green onions, sesame oil, fish sauce, or limes for topping
  • cooked rice for serving

Instruction

  • Get your rice cooking, if you’re serving this with rice. I always just start that in the rice cooker right away so it’s ready in time!
  • In a food processor or blender, puree the soaked dates and their water, soy sauce, rice vinegar, garlic, and ginger. Continue to blend or process until very, very smooth. Set aside.
  • Thinly slice the onion. Cut the chicken breasts into bite-sized pieces. Combine the flour, salt, pepper, and chili powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating.
  • Heat the oil over medium high heat in a large pan. Add the onions and stir fry for a few minutes. Add the chicken and stir fry for a few minutes until browned. Add the sauce and the broth (turn heat down to avoid splatter) – adding more broth if needed to thin out the sauce. Cover and simmer for 10 minutes. Add the mango chunks, stir, and cover and simmer for another 5-10 minutes.
  • Serve over rice topped with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or anything else that strikes your fancy.