Chicken And Mano Tango Recipes
MANGO CHICKEN WITH JASMINE RICE
The aromas of this sweet-and-spicy Thai-inspired dish will transport you to southeast Asia! The delicious combination of heat and sweet fruit is unforgettable.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 16
Steps:
- Cook jasmine rice in unsalted water according to package instructions.
- Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
- Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
- Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
- Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
- Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.
Nutrition Facts :
MANGO-TANGO CHICKEN
Juicy boneless & skinless chicken breasts, served in a tangy fresh mango sauce! Serve over fresh steamed white rice, and garnish with snipped fresh coriander leaves. Delicious! My daughter's creation.
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
- Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
- Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
- Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
- Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
- Serve over steamed white rice, and top with snipped fresh coriander leaves.
Nutrition Facts : Calories 299.6, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 89.7, Carbohydrate 20.8, Fiber 2.8, Sugar 16.2, Protein 28.4
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