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 :
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
STIR-FRIED MANGO CHICKEN
I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!
Provided by Salt-n-Light
Categories Chicken Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
- Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
- Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
- Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
- Remove from heat and serve with rice.
Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g
MANGO CHICKEN
This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!
Provided by Sassy Sandra
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into three 4 inch pieces.
- Seed, core and cut peppers into 1-inch pieces.
- Slice onions into 1 1/2-inch lengths.
- Peel and pit mangoes and cut into 2/3-inch pieces.
- Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
- In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
- Transfer to plate.
- Add remaining oil to wok; stir-fry peppers for 2 minutes.
- Stir in ginger, cook for 30 seconds.
- Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
- Stir in onions and mango.
- Sprinkle with cashews (if using).
MANGO SEASONED CHICKEN
A quick delectable recipe with a wonderful spice blend. In the summer use fresh peaches, they are wonderful!! from "heart Healthy Cooking" by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small dish stir together spices.
- Sprinkle both sides of chicken breasts with spice mixture.
- Heat margarine in a large nonstick frypan over medium high heat.
- Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
- Add mango and green onions.
- Cook, stirring, just until heated through, about 1 minute.
- Remove from heat.
- Sprinkle with salt, coriander and squeeze lime over.
- Serve immediately.
Nutrition Facts : Calories 209.2, Fat 5.4, SaturatedFat 1.2, Cholesterol 75.5, Sodium 162.3, Carbohydrate 14.4, Fiber 1.9, Sugar 11.8, Protein 26.1
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
MANGO TANGO
Provided by Food Network Kitchen
Categories beverage
Time 2h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Fill 2 ice cube trays with the mango nectar; freeze until solid.
- Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.
MANGO TANGO
A tropical delight perfect for summer I saw on Emeril's show. Although the recipe only takes 5 minutes to make, I inclued 2 hours to allow for freezing.
Provided by cookiedog
Categories Beverages
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fill 2 ice cube trays with the mango nectar; freeze until solid.
- Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.
Nutrition Facts : Calories 155.4, Fat 0.1, Sodium 1.9, Carbohydrate 8.6, Fiber 0.1, Sugar 6.3, Protein 0.2
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