For the Teriyaki Sauce:

15 Medjool dates (pitted and soaked in ½ cup hot water)

¾ cup reduced-sodium soy sauce

¼ cup rice vinegar

3 cloves garlic (minced)

1 tablespoon fresh ginger (minced, smashed, or paste)

½ cup chicken broth

Everything Else:

1 yellow onion (sliced)

1–2 lbs. boneless skinless chicken breasts

¼ cup flour

A pinch of salt and pepper

A pinch of chili powder

1 tablespoon oil (vegetable, canola, or sesame oil)

2–3 cups frozen mango chunks (fresh also works)

Toppings: sesame seeds, green onions, sesame oil, fish sauce, or limes

Cooked rice (for serving)

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Make the Teriyaki Sauce: In a blender, combine the soaked dates, soy sauce, rice vinegar, garlic, ginger, and chicken broth. Blend until smooth. Adjust seasoning as needed. Set aside.
Prepare the Chicken: Season the chicken breasts with salt, pepper, and chili powder. Lightly coat them in flour for a crispy texture when cooked.
Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 5-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
Sauté the Onion and Mango: In the same skillet, add sliced onion and cook for 2-3 minutes until softened. Add frozen mango chunks and cook for 2-3 minutes until heated through.
Combine the Sauce: Pour the teriyaki sauce over the onion and mango in the skillet, stirring to combine. Simmer for 2-3 minutes to thicken slightly.
Add the Chicken: Return the chicken to the skillet and spoon some sauce over the chicken. Let the chicken soak up the flavors for 1-2 minutes.
Serve: Serve the chicken over cooked rice and garnish with sesame seeds, green onions, and a drizzle of sesame oil or fish sauce. Add lime wedges on the side.

Vegetarian Option: Replace chicken with tofu or tempeh for a plant-based version.

Spicy Kick: Add chopped fresh chili or a dash of hot sauce to the teriyaki sauce for heat.

Different Protein: Try chicken thighs or shrimp for a change in flavor and texture.

Extra Veggies: Add bell peppers, zucchini, or carrots for more nutrition and crunch.