ONE POT MANGO CHICKEN RECIPE
Quick and easy mango chicken recipe, made with simple ingredients in one pot on stovetop in 30 minutes. Loaded with fresh mangoes and Asian sweet and sour sauce.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large nonstick pot or pan over medium high heat.
- Add chicken and sprinkle salt and pepper. Saute until golden brown. It does not have to be fully cooked.
- Add onion, garlic and saute for 1-2 minutes until fragrant.
- Add broth, honey, soy sauce, vinegar, red chili flakes and mix everything together.
- Add green peppers and half the mangoes and let it all simmer for 1-2 minutes.
- Pour the dissolved cornstarch and continue cooking, uncovered, until sauce thickens to your desired consistency.
- Mix in the remaining mangoes and garnish with thinly sliced green onions, if you like. Enjoy!
Nutrition Facts : Calories 334 kcal, Carbohydrate 19 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 873 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
MANGO CHICKEN
This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce. Chicken with mango is a unique dinner offering that is sure to get rave reviews!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over medium high heat.
- Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
- Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
- Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
- Add the garlic and ginger to the pan and cook for 1 minute.
- In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
- Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
- Cook for 1-2 minutes or until sauce has just thickened.
- Stir in the mango chunks and serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 20 g, Protein 26 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 680 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
TYPICALLY TROPICAL MANGO CHICKEN
A dish I created for the RSC #8. It has it all, and you just need to serve it with rice and fried plantains. I made it several times before posting it and came to the conclusion that if I replaced the scotch bonnet with a green or red chili it is still a very good dish but it loses some of the taste sensation. I realize that it is sometimes difficult to obtain certain ingredients and that the heat of a scotch bonnet might not be to your taste, so please feel free to substitute if availability is a problem. Note that the raisins need to be soaked for several hours and this is not included in the prep time.
Provided by PetsRus
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak the raisins in the rum for a minimum of 4 hours or overnight.
- Mix the coconut with the milk, set aside.
- In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
- Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.
- Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
- Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
- Bring to the boil and simmer for 15 minutes.
- Then add the soaked raisins and the mango cubes.
- Heat through, add the lime juice and taste to check if you want to add more.
- Serve with rice and fried slices of plantain.
Nutrition Facts : Calories 568.1, Fat 24.4, SaturatedFat 8.7, Cholesterol 79.6, Sodium 255.8, Carbohydrate 52.8, Fiber 5.5, Sugar 33.3, Protein 30.4
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
MANGO TERIYAKI CHICKEN
Make and share this Mango Teriyaki Chicken recipe from Food.com.
Provided by Little Chef CP
Categories One Dish Meal
Time 30m
Yield 2 bowls, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken thighs into bite size pieces.
- Saute garlic and chicken on medium (med-high depending on your stove) in olive oil until chicken is golden and cooked through.
- Add teriyaki and ginger, heat about 5 minutes.
- Add mango, heat until just warm-about 2 minutes.
- Enjoy over rice or as is.
TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE
We were invited to a BBQ by our neighbour and someone brought along this delicious skewered chicken and mango dipping sauce. Being the foodie that I am and loving the taste of the fruit, chicken and dipping sauce I pleaded for the recipe.
Provided by SueVM
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
- Pulse until smooth and refrigerate until needed.
- Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
- Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
- Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
- Serve with the dipping sauce.
Nutrition Facts : Calories 129.8, Fat 1.3, SaturatedFat 0.5, Cholesterol 35.5, Sodium 239.7, Carbohydrate 15.7, Fiber 2, Sugar 11.6, Protein 14.8
SPICY MANGO CHICKEN
Make and share this Spicy Mango Chicken recipe from Food.com.
Provided by Thevenin
Categories Chicken
Time 15m
Yield 2 butterflied chicken breasts, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Trim and butterfly chicken breasts. Salt and pepper to taste.
- At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks.
- Squeeze juice from lime into small dish and combine with vinegars.
- Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside.
- Peel and dice mango into a bowl. Set aside.
- Remove the seeds from the jalapeno, and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish.
- In a small skillet, heat a small amount of olive oil over medium heat.
- While the oil heats, mince garlic and then saute in oil for 1-2 minutes.
- Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium.
- Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready, keep the mixture warm over low heat.
- Spoon the mango mixture over the cooked chicken breast and serve.
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