Triple Mango Chicken Recipes

ORANGE MANGO CHICKEN

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

Orange Mango Chicken image

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

Ingredients

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

MANGO CHICKEN

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

Mango Chicken image

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.

Ingredients

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)

STIR-FRIED MANGO CHICKEN

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

Stir-Fried Mango Chicken image

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

Ingredients

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