Mango Red Pepper Chicken Food

MANGO CHICKEN STIR FRY

Steps:

• First prepare your stir fry sauce: In a medium bowl, whisk together the soy sauce, cashew butter, garlic, ginger, honey, warm water, red pepper flakes and tapioca flour. Set aside.
• Now you're ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.
• Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then chopped red onion, snap peas and red bell pepper. Stir-fry for 5 minutes or until onions cook down and bell pepper becomes a little tender. Reduce heat to low, add in chicken, mango and your sauce, gently stirring to coat veggies and cook for another few minutes.
• Serves 4; I love serving this meal with brown rice or quinoa for a full meal.

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.

STIR-FRIED CHICKEN WITH MANGO AND PEPPERS

Steps:

• Mix the marinade ingredients in a bowl.
• Put the raw chicken in and let it sit for half an hour.
• Mix the sauce ingredients in another bowl and put aside.
• Break off the star arms of the anise and throw away the middle.
• Carefully press between your fingers until you hear a crack.
• In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
• Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
• Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
• Put in the sauce ingredients and stir to mix until it thickens a bit.
• It should take about another minute.
• Add the mango slices and mix gently until they're warmed through.
• Garnish with the pecans and cilantro and serve immediately.

MANGO-RED PEPPER CHICKEN

Steps:

• Take 2 teaspoons of chili powder and 2 teaspoons of basil, mix, and dip raw chicken in mixture.
• Over medium heat, saute the garlic in olive oil. (To get optimal taste of garlic, mince well). Then add the chicken and saute until cooked (about 5-7 minutes). Place the chicken in the microwave or oven to keep warm.
• Deglaze the same pan with the rum. Slice the red pepper length wise and saute in pan. If necessary, add a little more olive oil.
• Dice the mango. Turn down heat to medium low. When the red pepper is still slightly crunchy, add the mango, brown sugar or cinnamon, and chili powder. If you like, you can substitute the chili pepper for hot sauce. Cook only for a couple of minutes, until the mango is warm and slightly mushy. If you like it spicier, add more chili powder or hot sauce. Add chicken to sauce in pan for a minute to rewarm.
• Serve over white rice.

MANGO CHILE CHICKEN

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 CILANTRO CHICKEN

Steps:

• 1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
• 2. Place the chicken and half the mango mixture in a plastic bag and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
• 3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
• 4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
• 5. Spoon some of the remaining marinade over the chicken as a sauce if needed.

MANGO SALSA WITH RED BELL PEPPER

Steps:

• Dice mango, red pepper, and red onion and combine in bowl.
• Mix lime juice, olive oil, ground cumin, hot sauce and salt in small bowl, Whisk together.
• Mix into salsa.
• Chop cilantro and add to salsa.
• Stir until combined.

MANGO STUFFED CHICKEN WITH RED PEPPER RELISH

Steps:

• Preheat the oven to 400°F.
• Cut a pocket along the length of the chicken breast with a sharp knife. Insert slices of mango into the pocket.
• Sprinkle the mango and the chicken breast with the lime juice and season.
• Wrap the prosciutto around the chicken breast, overlapping on the underside of the chicken breast.
• Heat the butter and oil in a pan and when foaming, add the chicken, pocket-side down first, to brown all over.
• Place into the oven for 15- 20 minutes or until cooked through.
• For the red pepper relish, place all of the relish ingredients into a small saucepan over a medium heat and simmer for ten minutes, or until the peppers and onions are cooked.
• Serve the chicken with the red pepper relish and mash flavored with fresh cilantro.

MANGO SPICED CHICKEN

Steps:

• In a small bowl, whisk the honey, lemon juice and zest until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped., Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture.