Chicken Saute With Mango Sauce Food

MANGO CHICKEN

Steps:

• Dice one of the mangoes and onion. Peel the other mango and grate the meat on a fine grater.
• Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango.
• Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes.
• Cook over for 5-7 minutes over medium heat. Stir in cilantro and take it off the heat.
• Break down the whole chicken into 10 pieces - 4 quarters of breasts, 2 drums, 2 thighs, and 2 wings. Season each piece with salt and pepper.
• Preheat the oven to 375°.
• Preheat a large skillet or an oven-safe cooking pan over medium-high heat and add some oil.
• Sear chicken for a couple of minutes on both sides, until browned.
• Spread mango sauce all over the chicken, gently shake the pan to help spread it around, and transfer the pan into the oven.
• Bake for 40-45 minutes.

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
• Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat.
• Trim visible fat from chicken breasts.
• Combine flour, salt and pepper in a bowl, dredge each chicken breast in the flour mixture and place into skillet.
• Cook until no longer pink in center, 4 to 5 minutes on each side. Transfer to a plate and cover to keep warm.
• Add jalapeno, garlic and ginger to the pan, stirring until softened (1 to 2 minutes).
• Add broth and stir for an additional minute.
• Mix orange juice, brown sugar and cornstarch in a small bowl; add to the pan and stir until thickened (about 4 minutes).
• Stir in mango and cook until heated through (about 1 minute).
• Remove from heat and stir in lime juice. Spoon sauce over chicken and season with cilantro.

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Trim visible fat from chicken breasts, Remove the tenders. (the long thin flaps); reserve for another use. (Wrap and freeze chicken tenders. When you have gathered enough, use them in a stir-fry - they are the perfect size. Remove the tough membrane with a sharp knife before cooking).
• Place trimmed chicken breasts between two 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet, or heavy skillet until flattened to enen thidkenss, about 1/2 inch. Combine flour, slat nad pepper in a shallow dish. Dredge chicken in seasoned flour, shaking off excess. (discard any leftover flour).
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4-5 minutes per side. Transfer to a plate, cover and keep warm.
• Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring until softened, 1-2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over chicken and sprinkle with cilantro.

CHICKEN WITH CURRIED MANGO SAUCE

Steps:

• Sprinkle chicken with 1/4 teaspoon salt.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add the chicken; cook 3 minutes on each side or until done.
• Remove from pan; keep warm.
• Heat 2 teaspoons oil in pan over medium-high heat.
• Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
• Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
• Combine broth and cornstarch, and add to pan.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat.
• Stir in mango.
• Spoon rice onto each of 4 plates; top with chicken.
• Spoon sauce over chicken; sprinkle with green onions.

CHICKEN WITH MANGO BARBECUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high.
• Add the onions and cook until translucent, about 2 minutes.
• Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more.
• Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more.
• Transfer the mixture into a bender and add the mango and jalapeño.
• Blend until smooth.
• Put 1 cup of the barbecue sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler.
• Put the chicken on a broiler pan and discard the marinade.
• Broil the chicken on high for about 12 minutes, turning once.
• Let the meat rest for 10 minutes before slicing.
• Spoon about 1/2 cup of barbecue sauce over the meat slices and serve.
• **Cook time doesn't include marinating the chicken in the mango barbecue sauce for an hour.

CHICKEN SAUSAGE SAUTé

Steps:

• Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
• Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.