MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
STIR-FRIED CHICKEN WITH MANGO AND PEPPERS
This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.
Provided by horseplay
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 528.1, Fat 26.7, SaturatedFat 2.5, Cholesterol 32.9, Sodium 632, Carbohydrate 61.8, Fiber 9.5, Sugar 45.9, Protein 18.9
MANGO-RED PEPPER CHICKEN
I love mango and I wanted to come up with a delicious way to serve it with chicken. It is sweet and spicy at the same time, light but filling, and low fat. I serve it with sticky white rice. I hope you enjoy!
Provided by lisacheryl
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 142, Fat 3.4, SaturatedFat 0.5, Sodium 44, Carbohydrate 26.1, Fiber 4.5, Sugar 20.3, Protein 1.7
GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE
Steps:
- For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
- Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
- For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
- Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
- Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
MANGO CILANTRO CHICKEN
This entree has 210 calories and 2 grams of sugar per serving compared to the sugar-sweetened version that has 260 calories and 14 grams of sugar per serving.
Provided by Food Network
Time 6h50m
Yield 6 servings
Number Of Ingredients 16
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.
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
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
More about "mango red pepper chicken recipes"
30-MINUTE MANGO CHICKEN STIR FRY | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (18)Total Time 30 minsCuisine American, AsianCalories 236 per serving
- 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.
BELL PEPPER, MANGO AND RED ONION CHICKEN
From notenoughcinnamon.com
Reviews 4Category Main CourseCuisine AmericanTotal Time 25 mins
- Heat olive oil in a non-stick skillet on medium-high heat. When hot, brown chicken on each sides, about 2 minutes. Season with salt and pepper to taste. Reduce heat and cook until chicken is no longer pink inside. Do not overcook it, you don't want a dry meat. Remove from skillet and set aside.
12 MANGO CHICKEN RECIPES
From allrecipes.com
- Spicy Mango Sweet Potato Chicken. View Recipe. Honey and mango bring the sweet while tamari soy sauce and hot sauce bring the heat in this saucy chicken dish.
- Curried Chicken with Mango Rice. View Recipe. Curry powder's combination of sweet and savory notes lends itself so well to this mango and chicken dish. Everything comes together in one skillet for minimal cleanup (but maximum enjoyment).
- Spicy Grilled Chicken with Mango Salsa. View Recipe. Summer grilling just got so much more flavorful thanks to this mango and bell pepper salsa that's perfect over grilled chicken.
- Mango Chicken Meal Prep Bowls. View Recipe. Make mid-week work lunches more exciting with this make-ahead mango chicken bowl. Chicken is marinated in a mango sauce, grilled, topped with a fresh corn salsa, and served over rice.
- Coriander Chicken with Mango Salsa. View Recipe. Chicken is seasoned with aromatic coriander and served with a mango, orange, and chile pepper salsa. Recipe creator the butterfly says any white fish can be substituted for the chicken as well.
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