Teriyaki Chicken and Mango Kebabs

Teriyaki Chicken and Mango Kebabs

Easy and healthy teriyaki chicken, mango and pepper kebabs with a tasty oriental salad, ideal for summer barbecues. Cook under the grill if preferred.

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  • Serves4
  • Preparation Time15 mins
  • Additional Time15 mins marinating
  • Cooking Time10 mins

Nutrition per serving

  • Energy93 Kcals


  • 500g chicken breast fillet
  • 4 tbsp Kikkoman Teriyaki Marinade
  • 2 mangoes
  • 1 red pepper, cut into chunks
  • 150g button mushrooms, halved if large
  • 1 small head of Chinese leaves
  • 200g fresh beansprouts

For the dressing

  • Juice of half a lime
  • 4 tbsp sesame oil
  • 1 tbsp roasted sesame seeds
  • 3 tbsp Kikkoman soy sauce
  • 4 tbsp orange juice


Cut the chicken breast into cubes and place in teriyaki marinade for approximately 15 minutes. Peel and halve the mangoes, remove the stone and cut half the flesh into cubes and half into thin slivers. Shred the Chinese leaves and rinse the beansprouts. Thread the chicken breast cubes, pepper and mango pieces alternately on skewers and grill or barbecue for approx 10 minutes on all sides until cooked. Arrange the Chinese leaves on four plates and put the mango slivers and beansprouts on top. Mix the sesame oil with sesame seeds, soy sauce, lime and orange juice, and sprinkle over the salad as a dressing. Place the kebabs on top of the salad and serve.

If you like to cook on the BBQ then make sure you check out our top BBQ tips

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