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.)
SWEET AND SPICY MANGO CHICKEN
A quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.
- Combine black pepper, cumin and paprika in a small bowl.
- Sprinkle mix over chicken.
- Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.
- Heat a little olive oil in a pan brown chicken on both sides.
- Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min's or until chicken is cooked through.
- Mango Sauce.
- Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min's or until sauce has thickened slightly.
- Remove and blend or process sauce to make a smooth puree like mixture.
- Serve chicken breasts drizzled with sauce.
Nutrition Facts : Calories 453.1, Fat 14.6, SaturatedFat 4.1, Cholesterol 92.8, Sodium 267.2, Carbohydrate 50.3, Fiber 5.2, Sugar 44.5, Protein 33
MANGO CHICKEN RECIPE
This sweet and savory Asian-style mango chicken comes together in under 30 minutes and makes for a great dinner. Serve it with rice, or noodles for a filling meal.
Provided by Neha Mathur
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp pepper powder in a medium-size mixing bowl and mix well.
- Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
- Heat vegetable oil for frying in a pan. Once the oil is. hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
- Drain and keep aside.
- Note - If you want extra crispy chicken, then you can double fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy. Drain on a plate.
- Note - Instead of deep-frying, you can either bake the chicken or air fry it. Line the coated chicken on a large baking tray in a single layer and spray with oil. Bake for 20-30 minutes at 350 degrees F until the chicken is browned.
- To make the sauce, heat 3 tbsp vegetable oil in a wok.
- Add 2 tbsp chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds on high heat.
- Add 1 large onion (cubed) and 1 cup cubed mixed bell peppers and fry on high heat for a minute.
- Now add 2 tbsp soy sauce, 4 tbsp sweet chili sauce, 2 tbsp red chili sauce, 2 tbsp tomato ketchup, 1 tbsp rice vinegar, salt to taste, and ½ tsp ground black pepper to the wok.
- Mix 2 tbsp cornstarch in 1 cup water to make a slurry and add it to the wok. Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
- Add the fried chicken and 1 cup cubed mango pieces and give it a mix.
- Serve immediately with steamed rice or boiled noodles.
Nutrition Facts : Calories 431 kcal, Carbohydrate 48 g, Protein 15 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 1251 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving
MANGO SALAD WITH CHILI LIME CHICKEN
This Mango Salad will have you craving salad! This Mango Salad is a healthy, refreshing, delightful, tropical explosion in every forkful! It's bursting with juicy, chili lime chicken, sweet mangos, juicy oranges, creamy avocados, crunchy bell peppers, cherry tomatoes, and buttery cashews all doused in sweet and tangy Honey Lime Vinaigrette. It's a symphony of YUM you are going to want an encore of for lunch, dinner, entertaining and potlucks. This Mango Salad is easy to make and prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the Mango Salad by using more or less of your favorite ingredients. Now prepare yourself for the Mango Salad of your dreams - your sweet, tangy, crunch, creamy, refreshing, paradisaical dreams.
Provided by Jen
Categories Salad
Time 52m
Number Of Ingredients 20
Steps:
- Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
- Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
- Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
- You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.
MANGO SWEET CHILI CHICKEN
Make and share this Mango Sweet Chili Chicken recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
- Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
- Preheat the oven to 450°F.
- Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
- Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
- Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
- Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
- Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.
Nutrition Facts : Calories 406.2, Fat 10.8, SaturatedFat 5.6, Cholesterol 217, Sodium 8009.7, Carbohydrate 27.5, Fiber 1.7, Sugar 24.5, Protein 49.3
24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)
Looking for the best mango recipes? From salsa to scones to salad dressing, these easy recipes add a refreshing twist to your meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a refreshing mango treat in 30 minutes or less!
Nutrition Facts :
GRILLED SWEET CHILI CHICKEN AND MANGO SALAD
Provided by Get Inspired Everyday!
Time 45m
Number Of Ingredients 18
Steps:
- Add all the ingredients for the sweet chili dressing to a blender, and blend until smooth. Pour out 1/4 cup of the dressing to add to the chicken marinade. Then refrigerate the remaining dressing for up to 4 days, you should have about 1 cup remaining.
- Mix together the chicken with all the marinade ingredients, then refrigerate for at least 1 hour, but 8+ hours is better for flavor.
- When the chicken is done marinating, preheat the grill over medium high heat until it reaches a temperature between 350º-400ºF.
- While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.
- When the grill is ready, cook the chicken for 6-8 minutes or until it loosens from the grill. Turn the chicken and cook for another 4-5 minutes, or until the chicken is done and no longer pink in the center. The cooking time will vary depending on the size of your chicken thighs.
- Let the chicken cool for a few minutes before slicing/cubing it up for the salad.
- Top the salad with the chicken, and serve it along with the dressing.
MANGO CHICKEN WITH JASMINE RICE
The aromas of this sweet-and-spicy Thai-inspired dish will transport you to southeast Asia! The delicious combination of heat and sweet fruit is unforgettable.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 16
Steps:
- Cook jasmine rice in unsalted water according to package instructions.
- Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
- Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
- Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
- Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
- Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.
Nutrition Facts :
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- Mango Harissa Sauce - Combine, all Mango-Harissa Hot Sauce ingredients (except salt and butter) cook on medium heat for 15 minutes until oil separates and sauce is think and rich red colored. Add butter and remove from heat.(30-40 secs) Stir to melt butter in the sauce (off heat). Taste and adjust salt. Set aside.
- Preheat oven at 500 degrees Fahrenheit. In a small bowl, add seasonings - salt, harrissa, lemon juice, and oil. Whisk to combine. Add chicken wings and coat in marinade. On a sheet pan, place a grilling rack (or a cookie cooling rack), coat with oil spray. Place the wings on rack, keeping some spacing in-between. Switch oven to broil, then broil wings for 20 minutes, until wings are fully cooked through. For even crispy skin, I like to turn the wings, up-side down, half-way through the cooking.
- When wings are cooked, in a wide bowl, add 1/2 of the sauce, add cooked crispy wings and coat wings in sauce with tongs or spatula.
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- Soak the skewers in cold water for about 20 minutes to prevent them from burning on the grill and set aside.
- In a blender, combine all ingredients for the marinade up through the salt and pepper and blend until smooth. Add cilantro and pulse until roughly chopped (I prefer larger pieces of cilantro, but you could blend this altogether at once for finer pieces). Reserve about a cup of marinade to brush over the chicken when placed on the grill.
- Slice chicken into 1-inch cubes and pour marinade over top of chicken and let marinate for a minimum of 30 minutes to overnight.
- While the chicken is marinating, mix together all the ingredients for the salsa in a medium bowl, cover and refrigerate until ready to use.
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- Mix together ingredients for mango glaze in a blender or Magic bullet. Marinate chicken in glaze for 10 minutes, then saute in a large skillet over med-high heat for 4-5 minutes per side. Remove from heat.
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