TRIPLE-MANGO CHICKEN
I got this from BetterHomesandGardens.com. I have not made it yet, but if anyone tries it, I would love to know what they think. I think it sounds delicious!
Provided by Sarah R.
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 87.6, Carbohydrate 12.1, Fiber 2, Sugar 9.3, Protein 28.7
MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
- Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
- Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
MANGO CHICKEN
Make and share this Mango Chicken recipe from Food.com.
Provided by Carole Reu
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray.
- Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
- Remove from wok.
- Pour oil into hot wok.
- Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
- Push chicken from center of wok.
- Stir sauce; pour into center of wok.
- Cook and stir until thickened and bubbly.
- Return onion mixture to the wok.
- Add mango.
- Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
- Serve over hot cooked rice. Garnish with strips of lime peel, if desired.
ORANGE MANGO CHICKEN
Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.
Provided by Michael Soucie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
- Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g
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5/5 (2)Category Main CourseCuisine AmericanTotal Time 25 mins
- In a very large skillet heat olive oil over medium-high heat; reduce heat to medium. Add chicken; cook for 6 minutes; turn.
- Add mango cubes, mango drink, and mango chutney to chicken; cook for 4 to 6 minutes more or until chicken is no longer pink (170°F), stirring occasionally.
- Meanwhile, in a microwave-safe 2-quart square dish place zucchini and the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 2 to 3 minutes; stir once; drain.
- Divide zucchini among 4 plates. Place chicken and mango mixture on top of zucchini. Season to taste with salt and crushed red pepper.
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5/5 (76)Calories 274 per servingTotal Time 20 mins
- 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 14 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.
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