Ouick And Easy Mango Chicken Recipes

ONE POT MANGO CHICKEN RECIPE

Steps:

• Heat butter and oil in a large nonstick pot or pan over medium high heat.
• Add chicken and sprinkle salt and pepper. Saute until golden brown. It does not have to be fully cooked.
• Add onion, garlic and saute for 1-2 minutes until fragrant.
• Add broth, honey, soy sauce, vinegar, red chili flakes and mix everything together.
• Add green peppers and half the mangoes and let it all simmer for 1-2 minutes.
• Pour the dissolved cornstarch and continue cooking, uncovered, until sauce thickens to your desired consistency.
• Mix in the remaining mangoes and garnish with thinly sliced green onions, if you like. Enjoy!

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).

OUICK AND EASY MANGO CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Mix all ingredients together and spread over the chicken thighs.
• Bake in a roasting tin for approx 45 minutes or until the chicken juices run clear.

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.

EASY MANGO CHICKEN DRUMSTICKS

Steps:

• Place drumsticks in a casserole dish (I prefer a rectangle one).
• Place mango slices over drumsticks.
• In a jug mix soup mix & Mango juice. Pour over chicken.
• Place in oven at 180 degrees Celcius and cook for 45 mins or until chicken is cooked.
• Serve on steamed rice.
• Pour some juice over chicken when serving.
• To adjust to slow cooker reduce liquid to 1 1/2 cups of juice and cook on low for 8hrs. Adjust as necessary.

MANGO CHICKEN

Steps:

• Melt a small amount of butter/oil in a frying pan over a gentle heat. Add the onions and cook for 2 minutes.
• Add the chicken and fry until cooked through. If using mushrooms, add them just before the chicken is cooked.
• add as much creme fraiche as you want sauce and the mango chutney. Stir to combine thoroughly and warm through.
• Taste and add more mango chutney if necessary.
• Serve with rice or mashed potatoes and a green vegetable.

SWEET AND SOUR MANGO CHICKEN WITH SESAME RICE

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.

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.

TRIPLE-MANGO CHICKEN

Steps:

• In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
• Meanwhile, place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper.
• Test Kitchen Tip: Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.