MANGO AND CHICKEN RECIPES

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MANGO CHICKEN RECIPE | ALLRECIPES



Mango Chicken Recipe | Allrecipes image

This is a refreshing, different way to serve chicken with sauce. Delightful served over rice. Add a salad, and you have a healthy, quick meal. This is also an elegant meal for special company.

Provided by SKEHLER

Categories     Meat and Poultry    Chicken    Breast    Skillet

Yield 4 servings

Number Of Ingredients 7

4 skinless, boneless chicken breasts
¾ cup chopped red onion
1 mango - peeled, seeded, and sliced
1 tablespoon vegetable oil
3 cups orange juice
3 tablespoons cornstarch
¼ cup hot water

Steps:

  • In a large skillet, brown the chicken breasts in oil till crispy and juices run clear.
  • Add the red onion to the chicken. Saute for 2 to 3 minutes, stirring often. Add the orange juice, and bring to a boil. When the juice boils, add the mango slices. Turn down heat, and simmer for 2 minutes. Dissolve the cornstarch in hot water; stir into sauce. Stir till sauce thickens slightly.

Nutrition Facts : Calories 312.4 calories, CarbohydrateContent 36.4 g, CholesterolContent 68.4 mg, FatContent 5.4 g, FiberContent 1.9 g, ProteinContent 29.2 g, SaturatedFatContent 0.9 g, SodiumContent 81.3 mg, SugarContent 24.6 g

MANGO CHICKEN RECIPE - FOOD.COM



Mango Chicken Recipe - Food.com image

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!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast (4 breasts)
1 red pepper
1 yellow pepper
1 green pepper
3 green onions
2 mangoes
2/3 cup chicken stock
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
4 teaspoons curry paste
4 teaspoons cornstarch
4 teaspoons vegetable oil
1 tablespoon minced gingerroot
1/4 cup cashews (optional)

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).

Nutrition Facts : Calories 375.5, FatContent 9.1, SaturatedFatContent 1.6, CholesterolContent 73.8, SodiumContent 699.7, CarbohydrateContent 47.3, FiberContent 5.3, SugarContent 35.5, ProteinContent 28.9

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