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Combine first 7 ingredients in a bowl; stir well with a whisk. Sprinkle chicken with salt and pepper. Heat a large non-stick skillet coated with cooking spray over medium heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.
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Real fermented mirin — sweet rice wine for glazes and teriyaki
Sweet rice wine — teriyaki, nimono, tamagoyaki
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade