Easy Mango Chicken Recipes

MANGO CHICKEN

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).

EASY MANGO CHICKEN

Steps:

• Pound chicken breasts to 1/4" thick.
• Saute green pepper and shallots in butter.
• Add chicken.
• Saute till done.
• Remove chicken from skillet.
• Add bouillon, mango chutney, orange juice, water and ginger.
• Stir.
• Simmer for 5-10 minutes until sauce thickens.
• Return chicken to skillet with cubed mango.
• Heat through.

MANGO CHICKEN

Steps:

• Combine the marinade ingredients in a blender: mango, lime juice, oil, soy sauce, brown sugar, garlic, ginger, crushed red pepper flakes, and cilantro. Blend until smooth. Should yield about 1 ¼ cups.
• Reserve ¼ cup of the marinade for later.
• Place the chicken thighs in a gallon plastic bag or container. Pour in the remaining marinade (1 cup) and coat the chicken. Seal and marinate in the refrigerator for 4 hours minimum and up to 12 hours.
• Preheat oven to 400 degrees F.
• Heat grill pan or cast iron skillet on medium high heat on the stove top. Spray the grill pan lightly with non-stick cooking spray.
• Remove the chicken from the marinade (and discard the mariade from the container). Place chicken skin side down. Sear for 5 minutes.
• Flip over with tongs and sear for 5 more minutes.
• Brush the remaining 1/4 cup of marinade onto the top to the chicken.
• Place the pan in the oven and cook for 10-15 minutes until the internal temperature reaches 165 degrees.
• Allow to rest 5 minutes before serving.
• Preheat gas grill to high. When the grill is hot brush it well and run a paper towel quartered with some vegetable oil on it over the grates to oil them. NOTE: I use the grill brush to push the paper towel over the grates.
• Place chicken thighs, skin side down on heated grill for two minutes to sear them. Turn off half of the grill and move thighs to this side, skin side up, for indirect cooking.
• Close the grill and cook until the internal temperature of the chicken thighs reaches 165 degrees. Baste with the 1/4 cup marinade (top of the thighs only) during grilling. The thighs do not need to be flipped during cooking. Estimated grilling times: For smaller chicken thighs approximately 25-30 minutes, larger thighs can take 45-50 minutes. Juices should run clear and there should be no pink but the flesh will be moist and juicy.
• Remove the chicken thighs and allow them to rest 10 minutes before serving.
• Preheat the oven to 350 degrees. Place a cooking rack in a baking sheet and spray with non-stick spray. Quick clean up tip: Line the baking sheet with foil and discard when done cooking.
• Place on the prepared rack skin side down. Bake in the oven for 30 minutes.Turn the chicken thighs over, baste with the remaining 1/4 cup of marinade and bake another 30 minutes until the internal temperature reaches 165 degrees F on an instant read thermometer.Allow to rest 5 minutes before serving.

CREAMY MANGO CHICKEN

Steps:

• Pre heat over to 180
• Season the chicken with salt and pepper
• Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
• Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
• Bake in the oven for 35 mins - until the chicken is cooked through
• Serve with wild rice and green beans

STIR-FRIED MANGO CHICKEN

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.

MANGO CHICKEN

Steps:

• Cut the Chicken into small pieces and cook in the frying pan
• Mix the creme fraiche and both chuntneys and the mango into a bowl
• add to the chicken and heat slowly
• serve with fried or boild rice
• I only used the one type of Chuntney and that was the mild

MANGO CHICKEN CURRY

Steps:

• In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.