Mango Sweet Chili Chicken Recipes
MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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 SWEET CHILI CHICKEN
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
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
SWEET AND SPICY MANGO CHICKEN
A quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.
- Combine black pepper, cumin and paprika in a small bowl.
- Sprinkle mix over chicken.
- Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.
- Heat a little olive oil in a pan brown chicken on both sides.
- Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min's or until chicken is cooked through.
- Mango Sauce.
- Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min's or until sauce has thickened slightly.
- Remove and blend or process sauce to make a smooth puree like mixture.
- Serve chicken breasts drizzled with sauce.
Nutrition Facts : Calories 453.1, Fat 14.6, SaturatedFat 4.1, Cholesterol 92.8, Sodium 267.2, Carbohydrate 50.3, Fiber 5.2, Sugar 44.5, Protein 33
SWEET AND SOUR MANGO CHICKEN WITH SESAME RICE
Tender chicken, salty cashews, and sweet mangoes in a spicy onion-based sauce served with rice speckled with sesame seeds.
Provided by C Anthony
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h27m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chicken, honey, soy sauce, rice vinegar, sambal oelek, ginger, and sesame oil in a large resealable plastic bag. Seal and place in the refrigerator to marinate, about 2 1/2 hours.
- Bring water to a boil in a small saucepan. Stir in rice. Reduce heat and simmer, covered, until rice is tender, about 15 minutes. Sprinkle sesame seeds over the surface of the rice. Continue cooking until water is completely absorbed, about 5 minutes more. Fluff rice with a fork to fully incorporate sesame seeds.
- Heat vegetable oil in a large skillet or wok over high heat. Cook and stir onion until browned, 5 to 10 minutes. Add chicken mixture, including marinade, and garlic; saute until chicken is no longer pink in the center and sauce coats chicken pieces, 5 to 8 minutes.
- Stir mangoes and cashews into the skillet until just warmed through, about 2 minutes. Serve over rice. Garnish with black pepper.
Nutrition Facts : Calories 771.4 calories, Carbohydrate 117.7 g, Cholesterol 58.5 mg, Fat 21.6 g, Fiber 5.9 g, Protein 32.4 g, SaturatedFat 4.1 g, Sodium 1157.6 mg, Sugar 61.7 g
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