Mango Chicken Recipes

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ORANGE MANGO CHICKEN



Orange Mango Chicken image

Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.

Provided by Michael Soucie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 skinless, boneless chicken breast halves
⅛ teaspoon ground thyme
salt and freshly ground black pepper to taste
1 lemon, juiced
1 cup orange juice
1 mango - peeled, seeded, and sliced
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g

MANGO CHICKEN



Mango Chicken 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!

Provided by Sassy Sandra

Categories     Curries

Time 20m

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).

MANGO CHICKEN



Mango Chicken image

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

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1 green bell pepper (cored, seeded and thinly sliced)
1 red bell pepper (cored, seeded and thinly sliced)
1 teaspoon minced garlic
2 teaspoons minced ginger
2/3 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 1/2 cups fresh mango chunks

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

MANGO SEASONED CHICKEN



Mango Seasoned Chicken image

A quick delectable recipe with a wonderful spice blend. In the summer use fresh peaches, they are wonderful!! from "heart Healthy Cooking" by Becel

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon dried thyme or 3/4 teaspoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
4 boneless skinless chicken breasts, about 1 lb
2 teaspoons margarine (becel)
1 ripe but firm mango, peeled and cut into chunks
2 green onions, thinly sliced
salt
1/4 cup chopped fresh coriander
1/2 lime, juice of

Steps:

  • In a small dish stir together spices.
  • Sprinkle both sides of chicken breasts with spice mixture.
  • Heat margarine in a large nonstick frypan over medium high heat.
  • Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
  • Add mango and green onions.
  • Cook, stirring, just until heated through, about 1 minute.
  • Remove from heat.
  • Sprinkle with salt, coriander and squeeze lime over.
  • Serve immediately.

Nutrition Facts : Calories 209.2, Fat 5.4, SaturatedFat 1.2, Cholesterol 75.5, Sodium 162.3, Carbohydrate 14.4, Fiber 1.9, Sugar 11.8, Protein 26.1

MANGO CHICKEN CURRY



Mango Chicken Curry image

Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

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.

Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.

MANGO CHICKEN



Mango Chicken image

Mango chicken is marinated in a fresh mango, lime, ginger, garlic sauce delivers bold sweet-spicy flavors and moist succulent chicken. Grill it, roast it or cook it on the stove top (oven finish). All instructions are included.

Provided by Toni Dash

Categories     Main Course

Number Of Ingredients 10

1 medium ripe mango (peeled and diced (yield should be 1+ cups))
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce (regular or gluten-free)
2 tablespoons light brown sugar
2 garlic cloves (minced)
1 teaspoon fresh minced ginger
½ teaspoon crushed red chili flakes
2 tablespoons chopped fresh cilantro
1.5-2 Pounds chicken thighs (bone-in and with the skin on)

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.

Nutrition Facts : Calories 498 kcal, Carbohydrate 16 g, Protein 29 g, Fat 36 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 167 mg, Sodium 641 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 19 g, ServingSize 1 serving

MANGO CHICKEN



Mango Chicken image

This is a quick and easy meal for students and it is cheap

Provided by Ilovefish

Time 35m

Yield Serves 4

Number Of Ingredients 0

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

CREAMY MANGO CHICKEN



Creamy Mango Chicken image

Quick, easy and delicious - perfect for a last minute dinner party!

Provided by blonds81

Time 45m

Yield Serves 4

Number Of Ingredients 0

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

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Top Asked Questions

What is the best way to cook mango chicken?
Gently spiced with garlic, onion, sweet mango and smoked paprika, this Quick and Easy Mango Chicken is delicious with a side of ready to serve rice or turmeric quinoa and steamed broccoli. Add olive oil to a pan over medium heat. Add onion to the pan and saute about 10 minutes, stirring occasionally. Add in the garlic and saute a couple of minutes.
How to make mango chicken kebabs?
Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango. Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes. Cook over for 5-7 minutes over medium heat.
How to make chicken fried rice with mango and garlic?
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.
How to make chicken TikTok with mango sauce?
Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces in batches, 3 to 5 minutes per side, or until light golden brown and cooked through. Remove chicken from the pan and set on a paper towel. Clean out the wok/frying pan. Set over medium-high heat and add the mango sauce plus the red bell pepper.

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