Mango Teriyaki Chicken

Photo: Hope Nardini

Ingredients

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1/4 cup shredded coconut

1/2 cup water

1/2 cup diced mango

2 tablespoons teriyaki sauce

1/4 cup shredded carrots

1/2 onion, diced

1/2 pound chicken

1 tablespoon minced garlic

1 teaspoon ginger

1 teaspoon cumin

Preparation

Add oil to a skillet and heat on medium-high for 5 minutes. Throw in carrots and onion and add vinegar, water, and spices. Cook for 10 minutes, turning occasionally with a spatula. Then add the chicken and let it brown. Finally, add the teriyaki sauce, mango, and coconut.

Throw in carrots and onion and add vinegar, water, and spices. Cook for 10 minutes, turning occasionally with a spatula. Then add the chicken and let it brown.

Finally, add the teriyaki sauce, mango, and coconut. Serve with rice or plain (depending on how hungry you are!)

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About

I needed a quick stirfry meal and the soy-sauce-chicken-and-random-veggie meal was getting old. Since mango was on sale, I figured I'd try something a little different. It's great for the summer when mango is in season and you don't have to use the oven and heat up the whole kitchen.