Chicken With Mango And Ginger Mayonnaise Recipes

CHICKEN WITH MANGO AND GINGER

Steps:

• Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
• Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

CHICKEN & MANGO STIR FRY

Steps:

• Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
• Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
• Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

ORANGE MANGO CHICKEN

Steps:

• Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
• Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

GINGER CHICKEN WITH MANGO

Steps:

• 1. Take oil in a pan
• 2. Add onion paste stir in hot oil followed by garlic paste
• 3. When cooked add ginger paste, fry for sometime
• 4. Add chicken chunks with turmeric and salt and cook for 10 min
• 5. Mix soya, chilli sauce, red chilli powder, tomato puree and ketchup in a bowl
• 6. Add this mixture to half cooked chicken and allow to cook well in simmer
• 7. Once done keep aside and toss with mango chunks/ scoops
• 8. Top with ginger juliennes
• 9. Can be served hot main course or cold salad

CROCK POT MANGO CHICKEN WITH GINGER CURRY TOPPING

Steps:

• Peel mango and remove flesh from seed and mash.
• Stir in lemon juice, honey, garlic, paprika, salt and pepper.
• Rinse and dry the chicken.
• Place chicken in slow cooker.
• Spoon mango mix over chicken.
• Cover and cook low for about 4 hours or until chicken is tender.
• While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.
• To serve, arrange chicken on serving dish and spoon mango drippings over chicken.
• Top each serving with a spoon of ginger curry topping.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO

Steps:

• Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
• Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
• Place chicken on plates. Top with warm mango mixture and serve.

CHICKEN WITH MANGO AND GINGER MAYONNAISE

Steps:

• Place chicken, wine and water in a saucepan, adding more water to cover if needed.
• Add peppercorns and celery leaves.
• Bring to boil, reduce heat and poach gently until the chicken is cooked, about 15 minutes (but check after 10). Remove chicken and cut into bite sized pieces.
• Place in a bowl with the celery and Parsley.
• Add mango pieces to the chicken mixture.
• Ginger Mayonnaise: Blend together the mayonnaise, or cream, lemon rind, lemon juice and honey.
• Add ginger.
• Season with the salt and pepper.
• Dress the salad with the mayonnaise and serve at room temperature.
• Some other Additions: Add a handful of halved seedless grapes to the mixture.
• A few finely chopped dates make a nice addition too.