Triple Mango Chicken Food

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MANGO CHICKEN



Mango Chicken image

This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce. Chicken with mango is a unique dinner offering that is sure to get rave reviews!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 13

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1 green bell pepper (cored, seeded and thinly sliced)
1 red bell pepper (cored, seeded and thinly sliced)
1 teaspoon minced garlic
2 teaspoons minced ginger
2/3 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 1/2 cups fresh mango chunks

Steps:

  • Heat the oil in a large pan over medium high heat.
  • Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
  • Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
  • Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
  • Add the garlic and ginger to the pan and cook for 1 minute.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
  • Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
  • Cook for 1-2 minutes or until sauce has just thickened.
  • Stir in the mango chunks and serve.

Nutrition Facts : Calories 251 kcal, Carbohydrate 20 g, Protein 26 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 680 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

MANGO CHILE CHICKEN



Mango Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

6 boneless, skinless chicken breasts
1 tablespoon chile powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
1 bunch kale, thinly shredded
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro

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.)

TRIPLE-MANGO CHICKEN



Triple-Mango Chicken image

Mango chunks, mango chutney, and mango juice lend a sweet tropical flair to this easy chicken dinner.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 6

1 tablespoon olive oil
4 small skinless, boneless chicken breast halves
1 mango, seeded, peeled and cubed
0.5 cup mango-blend fruit drink
0.25 cup mango chutney
2 medium zucchini, thinly sliced lengthwise

Steps:

  • In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
  • Meanwhile, place zucchini and 14 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper.

Nutrition Facts : Calories 274 kcal, Carbohydrate 22 g, Cholesterol 66 mg, Protein 28 g, SaturatedFat 1 g, Sodium 277 mg, Fat 9 g, UnsaturatedFat 0 g

MANGO CHICKEN



Mango Chicken image

This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!

Provided by Sassy Sandra

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast (4 breasts)
1 red pepper
1 yellow pepper
1 green pepper
3 green onions
2 mangoes
2/3 cup chicken stock
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
4 teaspoons curry paste
4 teaspoons cornstarch
4 teaspoons vegetable oil
1 tablespoon minced gingerroot
1/4 cup cashews (optional)

Steps:

  • Cut chicken into three 4 inch pieces.
  • Seed, core and cut peppers into 1-inch pieces.
  • Slice onions into 1 1/2-inch lengths.
  • Peel and pit mangoes and cut into 2/3-inch pieces.
  • Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
  • In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
  • Transfer to plate.
  • Add remaining oil to wok; stir-fry peppers for 2 minutes.
  • Stir in ginger, cook for 30 seconds.
  • Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
  • Stir in onions and mango.
  • Sprinkle with cashews (if using).

CHICKEN & MANGO STIR FRY



Chicken & mango stir fry image

A great, low fat flavour combination

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 10

1 bunch spring onions
a small nugget of root ginger
1 garlic clove
1 ripe mango
450g boneless skinless chicken breast
4 tbsp vegetable oil
350g bag fresh stir-fry vegetables
3 tbsp soy sauce
1 tbsp sweet chilli sauce
rice or noodles, to serve

Steps:

  • Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
  • Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
  • Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.48 milligram of sodium

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE



Grilled Chicken Thighs with Mango-Ancho Sauce image

Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 4

Number Of Ingredients 9

1 large mango, peeled and diced
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons ancho chile powder
½ teaspoon salt
1 tablespoon rice wine vinegar
1 tablespoon olive oil
4 (4 ounce) bone-in chicken thighs with skin
salt and ground black pepper to taste

Steps:

  • Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  • Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  • Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g

ORANGE MANGO CHICKEN



Orange Mango Chicken image

Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.

Provided by Michael Soucie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 skinless, boneless chicken breast halves
⅛ teaspoon ground thyme
salt and freshly ground black pepper to taste
1 lemon, juiced
1 cup orange juice
1 mango - peeled, seeded, and sliced
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
  • Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g

TRIPLE-MANGO CHICKEN



Triple-Mango Chicken image

I got this from BetterHomesandGardens.com. I have not made it yet, but if anyone tries it, I would love to know what they think. I think it sounds delicious!

Provided by Sarah R.

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
4 boneless skinless chicken breast halves (small)
1 mango, seeded, peeled and cubed
1/2 cup mango-blend fruit juice
1/4 cup mango chutney
2 medium zucchini, thinly sliced lengthwise

Steps:

  • In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
  • Meanwhile, place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper.
  • Test Kitchen Tip: Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.

Nutrition Facts : Calories 208.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 87.6, Carbohydrate 12.1, Fiber 2, Sugar 9.3, Protein 28.7

MANGO CHICKEN - RESTAURANT STYLE



Mango Chicken - Restaurant Style image

I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. The ingredients are surprisingly simple, but create an interesting flavor - spicy and sweet. Not as healthy as some dishes, but still fun on occasion.

Provided by nisguy_300

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

1 1/2 cups uncooked long-grain rice (Jasmine Thai)
1 large mango
1 cup snow peas
2 cups broccoli
1/2 lb chicken breast
1/2 cup ketchup
1/4 cup sugar
1/8 cup Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon msg
1/8 teaspoon garlic powder
1 tablespoon cornstarch
4 tablespoons vegetable oil

Steps:

  • Wash the rice and cook with a couple pinches of salt.
  • Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
  • Cut the broccoli into bite-size pieces and set aside on it's own.
  • Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
  • Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
  • In another small bowl, mix the Tabasco, sugar, and ketchup.
  • 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
  • Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
  • Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
  • Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.

Nutrition Facts : Calories 1247.3, Fat 39.7, SaturatedFat 7, Cholesterol 72.6, Sodium 1161.7, Carbohydrate 185.8, Fiber 8, Sugar 60.7, Protein 39.4

THAI MANGO CHICKEN



Thai Mango Chicken image

Make and share this Thai Mango Chicken recipe from Food.com.

Provided by Sandyg61

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless chicken breast, sliced
1 red bell pepper, sliced
1/8 cup cashews
fresh coriander (for garnish)
2 ripe fresh mango, fruit scooped out (soft = ripe)
1 teaspoon chili sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons fish sauce
1/2 lime, juice of
1 tablespoon brown sugar
1 piece ginger, peeled and sliced
3 garlic cloves, peeled
1 teaspoon dark soy sauce
1/2 cup fresh coriander, including stems, chopped

Steps:

  • To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
  • Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
  • Add the sauce, chicken and red pepper slices to a wok.
  • Stir well and bring to a boil.
  • Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
  • Finish the dish with a sprinkling of cashews and fresh coriander.

MANGO CHICKEN



Mango Chicken image

Make and share this Mango Chicken recipe from Food.com.

Provided by Carole Reu

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces boneless skinless chicken breast halves
1/2 cup low sodium chicken broth
2 teaspoons lime peel or 2 teaspoons orange rind, finely shredded
2 tablespoons lime juice
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
to taste nonstick cooking spray
1 large red onion, sliced
2 cloves garlic, minced
2 teaspoons canola oil
2 cups mangoes or to taste papaya, peeled and chopped
2 cups rice, hot, cooked
to taste lime peel, cut into thin strips (optional)

Steps:

  • Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray.
  • Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
  • Remove from wok.
  • Pour oil into hot wok.
  • Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
  • Push chicken from center of wok.
  • Stir sauce; pour into center of wok.
  • Cook and stir until thickened and bubbly.
  • Return onion mixture to the wok.
  • Add mango.
  • Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
  • Serve over hot cooked rice. Garnish with strips of lime peel, if desired.

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

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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