Typically Tropical Mango Chicken Recipes

TYPICALLY TROPICAL MANGO CHICKEN

Typically Tropical Mango Chicken image

A dish I created for the RSC #8. It has it all, and you just need to serve it with rice and fried plantains. I made it several times before posting it and came to the conclusion that if I replaced the scotch bonnet with a green or red chili it is still a very good dish but it loses some of the taste sensation. I realize that it is sometimes difficult to obtain certain ingredients and that the heat of a scotch bonnet might not be to your taste, so please feel free to substitute if availability is a problem. Note that the raisins need to be soaked for several hours and this is not included in the prep time.

Provided by PetsRus

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup raisins
4 tablespoons dark rum
1/2 cup dried coconut
1/2 cup milk
2 tablespoons vegetable oil, divided
1 lb chicken breast, cubed
1 onion, chopped
2 cups butternut squash, small cubes
5 garlic cloves, finely chopped
1 scotch bonnet pepper, seeds removed and very finely chopped (the size is up to you)
salt and pepper
1 teaspoon ground ginger
1 teaspoon curry powder
1 red bell peppers or 1 yellow bell pepper, cut into short strips
1 1/2 cups chicken stock (approx)
1 mango, cut into cubes
1 tablespoon lime juice (or more)

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.

Nutrition Facts : Calories 568.1, Fat 24.4, SaturatedFat 8.7, Cholesterol 79.6, Sodium 255.8, Carbohydrate 52.8, Fiber 5.5, Sugar 33.3, Protein 30.4

TROPICAL MANGO CHICKEN

Tropical Mango Chicken image

Yummy Thai influenced grilled dish I created with what I had left from something else. Family favorite now!

Provided by Buckethead

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
2 tablespoons lime juice
1 tablespoon minced ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/3 cup white wine
1/4 cup olive oil
1 cup cubed mango (fresh or frozen)

Steps:

Combine lime juice, ginger, pepper, salt, oil, and wine in large freezer bag. Shake.
Add chicken breasts, shake to coat.
Marinate 1-2 hours.
Remove chicken from marinade, save marinade.
Grill chicken, basting several times throughout. It should take about 5-7 minutes on each side over a med-high heat.
Add mangoes during last 5 minutes, grilling lightly and stirring a little as you go.
Serve over rice.
If you like, heat leftover marinade until boiling and use as a sauce.

Nutrition Facts : Calories 296.7, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 370, Carbohydrate 8.8, Fiber 0.9, Sugar 6.5, Protein 27.6

STIR-FRIED MANGO CHICKEN

Stir-Fried Mango Chicken image

I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!

Provided by Salt-n-Light

Categories Chicken Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup mango nectar
½ cup chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1 small onion, halved and sliced
1 clove garlic, crushed
1 medium red bell pepper, cut into 1/2-inch strips
1 medium green bell pepper, cut into 1/2-inch strips
2 medium mangos - peeled, seeded, and cut into thin strips
2 cups hot cooked rice

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.

Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g

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