SWEET AND SOUR MANGO CHICKEN WITH SESAME RICE
Tender chicken, salty cashews, and sweet mangoes in a spicy onion-based sauce served with rice speckled with sesame seeds.
Provided by C Anthony
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h27m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chicken, honey, soy sauce, rice vinegar, sambal oelek, ginger, and sesame oil in a large resealable plastic bag. Seal and place in the refrigerator to marinate, about 2 1/2 hours.
- Bring water to a boil in a small saucepan. Stir in rice. Reduce heat and simmer, covered, until rice is tender, about 15 minutes. Sprinkle sesame seeds over the surface of the rice. Continue cooking until water is completely absorbed, about 5 minutes more. Fluff rice with a fork to fully incorporate sesame seeds.
- Heat vegetable oil in a large skillet or wok over high heat. Cook and stir onion until browned, 5 to 10 minutes. Add chicken mixture, including marinade, and garlic; saute until chicken is no longer pink in the center and sauce coats chicken pieces, 5 to 8 minutes.
- Stir mangoes and cashews into the skillet until just warmed through, about 2 minutes. Serve over rice. Garnish with black pepper.
Nutrition Facts : Calories 771.4 calories, Carbohydrate 117.7 g, Cholesterol 58.5 mg, Fat 21.6 g, Fiber 5.9 g, Protein 32.4 g, SaturatedFat 4.1 g, Sodium 1157.6 mg, Sugar 61.7 g
SWEET AND SOUR MANGO CHICKEN S-C-J
This was originally for shrimp, but I don't like seafood so I changed it. Site quote: "I stopped ordering sweet and sour dishes at my favorite Chinese restaurant when I discovered the calorie count was over the top. So I was delighted when Chef James Brockman helped me whip up this lighter version using mangoes-a delicious, low-cal fruit that is rich in nutrition, packed with beta-carotene and excellent in aiding digestion. Pair it with our Sesame Garlic Broccoli and serve over your favorite rice. Jasmine rice, found in most grocery stores, is very aromatic and goes perfectly with this dish."
Provided by Nana Lee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat the vegetable oil until hot.
- Add onion and sauté for 1 minute.
- Add the mushrooms, carrots, scallions, celery, and bell pepper.
- Sauté for 3 minutes.
- Add the chicken and salt, cook for 6-8 minutes until the chicken is done, no pink juices.
- Add the mango, water chestnuts and Sweet and Sour Sauce.
- Continue to cook for 1 minute until hot.
- Serve over rice.
- TIP:.
- If you would like this dish juicier so it soaks into the rice, use more than 1/2 cup of the Sweet and Sour Sauce.
- Or, make extra sauce and serve it as a dip for fresh vegetables or chicken fingers.
Nutrition Facts : Calories 379.2, Fat 13.2, SaturatedFat 2.4, Cholesterol 119.2, Sodium 875.1, Carbohydrate 26.4, Fiber 4.3, Sugar 16.8, Protein 38.7
EASY SWEET AND SOUR CHICKEN FROM MINUTE® RICE
No need to order take-out !! Make this quick and easy favorite the whole family will love.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.
- Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 71.3 g, Cholesterol 66 mg, Fat 5.9 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 1 g, Sodium 498.3 mg, Sugar 10.6 g
SWEET-AND-SOUR CHICKEN WITH RICE
"When a restricted diet became a necessity for me, I didn't want to give up my sweet-and-sour chicken, so I revamped my old recipe," relates Eva Marie Collins of Bolivar, Missouri.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 307 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 400mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
JERK CHICKEN RICE PAPER ROLLS WITH MANGO SAUCE
Gary Rhodes marvelous take on jerk chicken, refreshing and yummy. Half of the length of the recipe is detailed instructions on how to use the rice paper rolls so don't get scared :D the one hour marinating time isn't included, but apart from that its quick and easy
Provided by MarraMamba
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the onions: put the onion in a saucepan and add the sugar and vinegar. Simmer until the onions have softened and the syrup has cooked down until thickened and sticky. Season and set aside.
- For the mango sauce: heat the oil in a saucepan and fry the diced mango with a pinch of salt for 8-10 minutes, until very soft. Tip the fruit into a liquidiser and blend until smooth. Push through a sieve and stir in the chopped chilli. Leave on one side.
- For the chicken: split the chicken breasts in half horizontally, and using a mallet or the base of a heavy pan, bat out each breast between 2 sheets of plastic until flattened - about 0.5cm thickness.
- Coat the chicken with the jerk sauce and pepper. Leave to marinate in a covered bowl, inside the fridge for an hour or two - overnight if you have the time.
- Preheat a heavy skillet, and cook the chicken on a high heat for about 3 minutes on each side until tender. After cooling the chicken for a minute, cut the meat into thin shreds.
- Fill a large bowl with about 0.5-litre lukewarm water; stir in the vinegar and add salt and the sugar.
- Briefly dip each rice paper wrapper into the warm water. As soon as it softens, lay it out on a damp tea towel, dabbing away any excess water with a paper towel.
- In the centre of each wrapper put a few salad leaves and 2-3 mint leaves. Pile on a generous teaspoon each of shredded carrots, spring onions and cucumber. Top with a heap of shredded chicken. Finish with a sprinkling of pickled red onions and a sprinkling of sesame seeds.
- Fold over the ends of each wrapper and roll around the filling in a cigar shape. Halve each roll for easy handling, and serve with the mango dipping sauce.
Nutrition Facts : Calories 415.7, Fat 19.1, SaturatedFat 4.3, Cholesterol 80, Sodium 105.6, Carbohydrate 34.4, Fiber 3.4, Sugar 25.9, Protein 27.9
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