CHICKEN & GREEN MANGO THAI SALAD
Recipe from Anil at Moraes of Manna at Broadway Market in London.
Provided by Anil at Moraes of Manna
Categories Mains Jamie Magazine Chicken Alfresco Dinner Party Asian Chicken breast
Time 1h
Yield 4 as a main, 6 as a starter
Number Of Ingredients 24
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the peanuts on a tray, then place in the oven to roast until golden.
- For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits).
- Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.
- Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
- Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves.
- Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes.
- Crush the roasted peanuts in a pestle and mortar.
- Transfer the cooked chicken to a bowl of iced water to cool, then drain and shred the meat and place in a large bowl.
- Add the chopped vegetables, beansprouts and beancurd (if using) to the bowl with the chicken and toss to combine.
- Divide among serving plates and drizzle lightly with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like.
Nutrition Facts : Calories 271 calories, Fat 5.4 g fat, SaturatedFat 1.3 g saturated fat, Protein 28.2 g protein, Carbohydrate 24.1 g carbohydrate, Sugar 21.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SPICY MANGO CHICKEN WINGS RECIPE BY TASTY
Upgrade your next game day with this tangy, spicy chicken wings recipe. After coating the wings with flour and roasting them, cover them with a beautiful, bright orange blend of mango (or pineapple), habanero peppers, spices, lime juice, and honey before throwing them into the oven one more time to get them crispy and caramelized. The result is a hot, sweet flavor that'll make your wings stand out from the rest.
Provided by Hector Gomez
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425ºF (220ºC).
- In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
- Pat the chicken wings dry using a paper towel.
- Batter them in the flour mixture and place chicken wings on a wired baking sheet.
- Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
- In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
- In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
- Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
- Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
- Enjoy!
Nutrition Facts : Calories 856 calories, Carbohydrate 100 grams, Fat 35 grams, Fiber 5 grams, Protein 40 grams, Sugar 67 grams
SPICY CHICKEN SALAD WITH MANGO SALSA
When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.
Nutrition Facts :
SPICY CHICKEN WITH MANGO SALAD
A superhealthy spicy perk-up for chicken
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through.
- Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates.
- Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.25 milligram of sodium
SPICY THAI CHICKEN WINGS
If you want a delicious spicy appetizer or for a tail gate picnic, try these. I also included a recipe for homemade Sweet-Hot Garlic Chili Sauce for dipping.
Provided by Dedee Royale
Categories Chicken
Time 55m
Yield 36 wings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut wings by disjoining the two sections and trim away excess fat.
- Place wings on a baking sheet lined with foil and bake for 35 minutes.
- Set aside.
- In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
- Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
- Cook for 2 more minutes then transfer to a large bowl and set aside.
- In the same skillet add 4-6 tablespoons canola oil.
- Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
- Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
- Marinate in fridge for at least 2 hours or overnight.
- Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
- Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
- SWEET-HOT GARLIC CHILI SAUCE:.
- 1/2 cup rice vinegar.
- 1/2 cup white sugar.
- 1/4 cup water.
- 3 tablespoons fish sauce.
- 2 tablespoons Sherry wine.
- 3 cloves garlic, minced.
- 3/4 teaspoons Thai dried crushed chilis.
- 1/4 cup tomato ketchup.
- 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
- Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
- Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
- Reduce heat to low and add the cornstarch mixture incorporating into sauce.
- Cook until thickened about 5 minutes.
- Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
- Serve with wings.
Nutrition Facts : Calories 872.5, Fat 58.6, SaturatedFat 12.3, Cholesterol 169.8, Sodium 2177.8, Carbohydrate 42, Fiber 1.9, Sugar 35.9, Protein 45.9
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