THAI MANGO CHICKEN
This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.
Provided by Julie F
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
- Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
- Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.
Nutrition Facts : Calories 273.1, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 87.3, Carbohydrate 8.8, Fiber 0.9, Sugar 7.7, Protein 19.9
THAI MANGO CHICKEN
Make and share this Thai Mango Chicken recipe from Food.com.
Provided by Sandyg61
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
THAI MANGO-CHICKEN STIR FRY
Discover a new go-to weeknight recipe with Thai Mango-Chicken Stir Fry. Thai Mango-Chicken Stir Fry has a perfect balance of sweet and spicy they'll love.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; stir-fry 4 min. or until done. Remove from skillet; set aside.
- Add 1 Tbsp. of the remaining dressing to skillet. Add peppers and mangos; stir-fry 2 to 3 min. or until peppers are crisp-tender. Add Sriracha sauce, garlic, ginger, soy sauce and remaining dressing; stir-fry 1 min.
- Return chicken to skillet; stir-fry 2 min. or until heated through.
- Serve over rice; sprinkle with nuts.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
ASIAN MANGO CHICKEN
This unique entree will brighten any table. Its vibrant colors draw you in while the lively blend of flavors will keep you coming back for more. -Jessica Feist, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the vinegar, garlic, honey and curry paste to the pan; cook and stir for 1-2 minutes to allow flavors to blend. Return chicken to the pan. , Combine the mango, onion, cucumber, red pepper and cayenne. Serve with chicken. Sprinkle with peanuts.
Nutrition Facts : Calories 342 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
THAI MANGO CHICKEN RECIPE - (4.8/5)
Provided by Pikachutherecipereader
Number Of Ingredients 20
Steps:
- Directions 1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth. 2. Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside. 3. Stir the flour and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat. 4. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on paper towel, or a clean surface. 5. Wash out the wok/frying pan, or use another (clean) one. Set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but still retains some crispness. 6. Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango) too. Simmer briefly, just until everything is hot. 7. Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chili if desired. 8. Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice. Or, for an extra special treat, with my Easy Coconut Rice.
MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
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