Island Teriyaki Mango Chicken
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Island Teriyaki Mango Chicken

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Prep:  1h 15m  |  Cook:  10m  |  Total:  1h 25m

Servings: 4

Ingredients

Prep

  • 1.
    Prepare the rice according to package instructions.
  • 2.
    Place the chicken in a large resealable bag.
  • 3.
    Cover with Island Teriyaki sauce and turn until evenly coated.
  • 4.
    Marinate in the fridge for at least 1 hour, or overnight for more flavor. Reserve any unused marinade for cooking.
  • 5.
    Thinly slice the red onions.
  • 6.
    Peel, pit and cube the mango. Set aside.
  • 7.
    In a large nonstick frying pan heat the olive oil over medium-high heat.

Cook

  • 1.
    Sauté the onion for about 2 minutes, until tender.
  • 2.
    Add the chicken along with the extra marinade to the pan.
  • 3.
    Bring to a boil, then lower the heat to medium.
  • 4.
    Stirring occasionally, cook the chicken until it has reached an internal temperature of at least 165°F; about 6 minutes.
  • 5.
    Add the mango and red pepper flakes.
  • 6.
    Cook for another 2 minutes, stirring gently but constantly until the ingredients are warmed through.
  • 7.
    Plate over hot rice.
  • 8.
    Serve immediately.

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