Wednesday, June 15, 2016

Teriyaki Mango Chicken

Kathleen made this one Sunday for lunch.  This was very good.
Teriyaki Mango Chicken 
adapted from:

1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (we used 2 boneless, skinless chicken breasts)
¾ cup soy sauce
¼ cup packed brown sugar
¼ cup honey
3 tablespoons sesame seeds
2 cups cooked quinoa
1/2 cup chopped fresh mango

Heat the oil in a large skillet over high heat. Slice the chicken breasts in half so they are thinner, then slice them as thin as possible. Add the chicken to the oil and cook, stirring occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes. (It didn't thicken for me at this point, so I added a cornstarch slurry of 1 tsp corn starch to 1 tbsp water) Add the sesame seeds and stir to combine, then remove the pan from the heat.

Scoop quinoa onto a plate then pour the chicken over and garnish with mango.

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