for the teriyaki sauce:
- 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
- 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.
Recipe source: http://pinchofyum