This dish uses dates instead of sugar in the sauce, and I’m absolutely in love with it (of course the mangoes are amazing too!)

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  • 1/2 c. dried dates, soaked in warm water till falling apart
  • 3/4 c. soy sauce, reduced sodium
  • 1/4 c. rice vinegar
  • 3 cloves garlic
  • 1 tsp. sambal chili paste
  • 2 tsp. ginger paste (or grated fresh ginger)
  • 1/2 c. chicken broth
  • 1 onion, thinly sliced
  • 2 lbs. boneless skinless chicken breasts, cut in bite-sized pieces
  • 1/4 c. flour
  • generous pinch salt and pepper
  • generous pinch chili powder
  • 1-2 T. olive oil
  • 2-3 c. fresh or frozen mangoes, bite-sized pieces
  • for garnish: sesame seeds and green onions
  • rice for serving
  1. In a food processor, blend dates with the water, garlic, ginger, and sambal until smooth.  Stir in soy sauce, vinegar, and broth.  Set aside.
  2. Combine flour, S&P, and chili powder in a shallow dish.  Dredge chicken in mixture lightly.
  3. Heat oil in a large skillet.  Add onions and stir fry a few minutes.  Add chicken and stir fry until browned.
  4. Turn down the heat and add the sauce.  Simmer for about 10 minutes.  Then add mangoes and simmer another 5 minutes.
  5. Serve over rice, topped with green onions and sesame seeds.

*adapted from http://pinchofyum.com/30-minute-sesame-mango-chicken-teriyaki