Sesame Mango Chicken
Ingredients
2 tablespoons sesame oil
2 tablespoons olive oil
1.25 pounds boneless skinless chicken breast, diced into small pieces
3 to 4 cloves garlic, finely minced or pressed
1 to 2 teaspoons ground ginger
one 14-ounce bag coleslaw mix, shredded green cabbage and carrots
½ cup to 2/3 cup reduced-sodium soy sauce
2 to 3 tablespoons hoisin sauce
½ teaspoon freshly ground black pepper, or to taste
1.5 to 2 cups mango, diced in 1-inch cubes (frozen may be substituted)
⅔ cup peanuts, I use either honey-roasted or salted
⅓ cup fresh cilantro, for garnishing or to taste
1 to 2 tablespoons sesame seeds, for garnishing
Directions
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.
Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
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.
Remove from the heat, add the mango, peanuts, and stir to combine.
Evenly sprinkle with cilantro, sesame seeds, and serve immediately.
