Thai Style Chicken With Coriander Mango Salsa Recipes

CHICKEN WITH MANGO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
• 2. Bake chicken for 25 minutes or until chicken is cooked through.
• 3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
• 4. Arrange chicken on serving plates topped with mango salsa.

THAI MANGO SALSA

Steps:

• Chop and combine salsa ingredients in a bowl.
• Combine dressing ingredients and stir until sugar is dissolved. Add to salsa.

THAI MANGO CHICKEN

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.

THAI MANGO CHICKEN

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.

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

CORIANDER CHICKEN WITH MANGO SALSA

Steps:

• Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.
• Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.
• In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.

MANGO SALSA CHICKEN

Steps:

• TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
• Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
• Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.