Tropical Mango Chicken Recipes

MANGO CHICKEN

Steps:

• Heat the oil in a large pan over medium high heat.
• Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
• Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
• Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
• Add the garlic and ginger to the pan and cook for 1 minute.
• In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
• Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
• Cook for 1-2 minutes or until sauce has just thickened.
• Stir in the mango chunks and serve.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

TYPICALLY TROPICAL MANGO CHICKEN

Steps:

• Soak the raisins in the rum for a minimum of 4 hours or overnight.
• Mix the coconut with the milk, set aside.
• In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
• Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.
• Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
• Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
• Bring to the boil and simmer for 15 minutes.
• Then add the soaked raisins and the mango cubes.
• Heat through, add the lime juice and taste to check if you want to add more.
• Serve with rice and fried slices of plantain.

STIR-FRIED MANGO CHICKEN

Steps:

• Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
• Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
• Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
• Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
• Remove from heat and serve with rice.

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Steps:

• Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
• Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
• Whisk egg whites till frothy. Toss in chicken pieces till coated.
• Place coconut in a bowl and dip each piece of chicken to coat with coconut.
• Set aside.
• Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
• Drain cooked chicken on paper towels.
• Place chicken on a serving platter serve with Mango Rum Sauce.