Mango Chile Chicken Tenders Recipes

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MANGO CHILE CHICKEN TENDERS



Mango Chile Chicken Tenders image

Mangos and Thai chili paste make a very spicy, tasty tender.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1/4 cup Thai chili garlic paste
1 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) uncooked chicken tenders (not breaded)
1 cup mango slices, chopped (from 20-oz jar)
2 to 3 teaspoons Thai chili garlic paste
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  • Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 10 g, TransFat 0 g

MANGO CHILE CHICKEN



Mango Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

6 boneless, skinless chicken breasts
1 tablespoon chile powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
1 bunch kale, thinly shredded
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
  • Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
  • Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
  • Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

MANGO-LIME CHICKEN BREASTS



Mango-Lime Chicken Breasts image

A surprisingly non-spicy mango and lime chicken dish that has a beautiful presentation and a delicious taste. Serve over rice.

Provided by Divinity Turley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 cup mango puree
3 tablespoons lime juice
2 tablespoons white sugar
1 teaspoon grated lime zest
½ teaspoon salt
¼ teaspoon ground black pepper
2 skinless, boneless chicken breast halves, cut into bite-sized pieces

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
  • Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.7 g, Cholesterol 67.2 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.1 g, Sodium 683.9 mg, Sugar 26.9 g

MANGO SWEET CHILI CHICKEN



Mango Sweet Chili Chicken image

Make and share this Mango Sweet Chili Chicken recipe from Food.com.

Provided by Neo_Soul_Cook1111

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup kosher salt
2 tablespoons sugar
1 1/2 lbs boneless skinless chicken breasts
1 1/2 tablespoons coconut oil, melted
12 ounces medium shrimp
4 wooden skewers
1/2 cup rice wine vinegar
1/2 cup Agave, necture
1/4 cup water
1 tablespoon sambal oelek (to taste) or 1 tablespoon chili paste (to taste)
1 tablespoon garlic, finely minced
1 tablespoon lime zest
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 large mango (peeled and diced)

Steps:

  • Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
  • Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
  • Preheat the oven to 450°F.
  • Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
  • Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
  • Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
  • Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
  • Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.

Nutrition Facts : Calories 406.2, Fat 10.8, SaturatedFat 5.6, Cholesterol 217, Sodium 8009.7, Carbohydrate 27.5, Fiber 1.7, Sugar 24.5, Protein 49.3

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