Mango Teriyaki Chicken - MetroFamily Magazine
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Mango Teriyaki Chicken

by Stephanie Clinton

Reading Time: < 1 minute 

This was one of those recipes when I went to the store without a list. That is usually a mistake because I wander aimlessly around the store and end up buying all sorts of yummy snack stuff that has nothing to do with dinner. Thankfully, I was able to stay focused on this trip and—thanks to 79 cent mangos—came up with what turned out to be a great dinner.


  • 1 lb. chicken breast, cut into bite size pieces
  • 1 cup + 2 Tbs. Teriyaki sauce
  • 1 mango, seeded and chopped
  • 1 bag fresh spinach
  • 1 handful parsley, chopped
  • 1 handful basil, chopped
  • 1/2 box rice noodles
  • 2 Tbs. olive oil
  • sea salt


  • Combine chicken and 1 cup Teriyaki sauce in a zip lock bag and let marinate in the fridge for 30 minutes. 
  • Heat oil in a large skillet and add marinated chicken and sauce. 
  • Cook until chicken is cooked through, about 5 minutes.  While chicken is cooking heat a pot of water to almost boiling.  When the water is about to boil turn off the heat and add half a box of rice noodles.  Stir and heat in water for 1 minute.  Add spinach to water and noodles and allow spinach to wilt, about 1 minute.  Drain and add noodles and spinach to chicken. 

Add 2 Tbs. Teriyaki sauce, mango, parsley and basil.  Combine well.  Sprinkle with a pinch of sea salt.  Serve immediately.

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