Papaya Mango Chicken Recipes
PAPAYA-MANGO CHICKEN
The Papaya-Mango Chicken recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Peel mangoes and cut the flesh from the pits. Peel, halve and core papayas. Dice mango and papaya flesh into cubes. Peel garlic and squeeze through a press into a bowl. Stir in cilantro, lime juice, lime zest and vinegar. Combine with fruits, cover, and allow to marinate.
- Peel the potatoes and cut them into small pieces. Heat 2 tablespoons oil in a pan and drizzle over the potatoes. Season the potato pieces with salt and cayenne pepper. Place on a parchment paper-lined baking sheet and bake on center rack in a preheated oven at 250°C (approximately 450°F) for about 20 minutes, turning once.
- Season chicken breasts with salt and pepper and fry in a pan in the remaining oil until golden brown and cooked through, 4-5 minutes on each side. Arrange the potatoes and sliced chicken on a platter with the marinated fruit.
Nutrition Facts : Calories 627.98 kcal, Fat 18.73 g, SaturatedFat 3.2 g, Protein 33.43 g, Carbohydrate 91.94 g, Sugar 0 g, Cholesterol 73.1 mg
MANGO CHICKEN
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
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).
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- Cut the chicken breasts into cubes, making sure they are all about the same size for even cooking. Place the chicken pieces in a large ziploc bag and pour in the tamari sauce. Seal the bag properly, then give it a shake. Marinate in the fridge for about an hour if you have time. If not, just give it a quick one while you preheat the grill and prep the other ingredients. Even 20 minutes is good.
- Cut up the fruit so the pieces are about the same size as the chicken you cut previously. Place each fruit in a bowl and set aside.
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