# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 21 oz)
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Mango Sauce
05 - 1 large ripe mango, peeled and diced (about 1 cup)
06 - 2 tablespoons honey
07 - 2 tablespoons soy sauce (gluten-free if preferred)
08 - 1½ tablespoons rice vinegar
09 - 1 tablespoon fresh lime juice
10 - 2 cloves garlic, minced
11 - 1 small red chili, finely chopped (adjust to taste)
12 - 1 teaspoon freshly grated ginger
→ Garnish
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 teaspoon sesame seeds (optional)
15 - Lime wedges, for serving
# Step-by-Step Guide:
01 - Pat the chicken breasts dry and season evenly with salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove from skillet and set aside.
03 - In a blender or food processor, combine mango, honey, soy sauce, rice vinegar, lime juice, garlic, chili, and ginger. Blend until smooth.
04 - Pour the mango sauce into the same skillet and bring to a gentle simmer over medium heat.
05 - Return the chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the chicken.
06 - Reduce heat to low, cover the skillet, and cook for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F, flipping once and basting with sauce.
07 - Remove chicken from skillet and allow to rest for 2 minutes. Slice and serve with sauce spooned over. Garnish with cilantro, sesame seeds, and lime wedges.
