Chicken Paragon Mango Chicken Recipes

CHICKEN PARAGON (MANGO CHICKEN)

Chicken Paragon (Mango Chicken) image

Greek/Mediteranan style chicken with a unique creamy mango sauce. Prep time of 3 hours is a guess for minimal marinating time. Preferably I would marinate overnight.

Provided by Steve P.

Categories Chicken

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 mango
1 green pepper
1 red pepper
1 onion
1 clove garlic, minced
125 ml plain yogurt
1/4 cup orange juice concentrate
4 boneless chicken breasts
1 cup uncooked rice

Steps:

Combine orange juice and yogurt.
Wash chicken and marinate in yogurt mixture.
Prep time of 3 hours is a guess for minimal marinating time.
Preferably I would marinate overnight.
Grill chicken on BBQ until thoroughly cooked, braising often with remaining yogurt mixture.
Chop mango, red& green peppers, and onion into small pieces, combine with minced garlic.
When Chicken is done, combine mango mixture and remaining yogurt mixture and pour over chicken.
Cook rice according to package directions.
Serve rice with chicken.
You can use some of the sauce on the rice too if desired.

Nutrition Facts : Calories 532.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 97, Sodium 110.5, Carbohydrate 61.9, Fiber 3.3, Sugar 18.9, Protein 36.1

CHICKEN WITH MANGO AND ASPARAGUS

Chicken with Mango and Asparagus image

Make and share this Chicken with Mango and Asparagus recipe from Food.com.

Provided by TishT

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size cubes
1 large egg white, lightly beaten
1 tablespoon cornstarch
2 1/2 tablespoons vodka
1/2 tablespoon canola oil
1/2 cup dry white wine
1 tablespoon low sodium soy sauce
1/2 cup low sodium chicken broth
vegetable oil cooking spray
3 scallions, white part and 2 inches green,cut into 1 inch pieces
1 clove garlic, minced
2 inches fresh ginger, peeled and julienned
1/2 red bell pepper, 3 oz seeded and julienned
6 ounces thin asparagus, cut into 2 inch pieces
1 small ripe mango, 4 oz peeled and cut into chunks

Steps:

Place the cubed chicken in a bowl.
Add the egg white, cornstarch, vodka, and canola oil.
Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
Combine the white wine, soy sauce and chicken stock in a pitcher.
Heat a large non stick skillet and spray it with cooking oil.
Add the marinated chicken and cook over high heat until lightly browned.
Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
Slowly stir in the liquid and bring to a boil so that the sauce thickens.
Lower the heat and stir in the mango.
Cook until heated through.
Good served over basmati rice.

STIR-FRIED MANGO CHICKEN

Stir-Fried Mango Chicken image

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

Ingredients

1 cup mango nectar
½ cup chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1 small onion, halved and sliced
1 clove garlic, crushed
1 medium red bell pepper, cut into 1/2-inch strips
1 medium green bell pepper, cut into 1/2-inch strips
2 medium mangos - peeled, seeded, and cut into thin strips
2 cups hot cooked rice

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

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