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
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
ORANGE-MANGO CHICKEN RECIPE
Give chicken a spicy island flavor with our Orange-Mango Chicken Recipe. Our Orange-Mango Chicken Recipe is lively and full of attitude. Just add couscous.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 31m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Mix spices; sprinkle over both sides of each breast.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Meanwhile, cook couscous as directed on package, omitting salt and oil. Combine remaining ingredients.
- Spoon couscous onto platter; top with chicken. Cover to keep warm. Add mango mixture to skillet; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken.
Nutrition Facts : Calories 480, Fat 10 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g
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.)
MANGO CHICKEN
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
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).
ONE-PAN ORANGE-MANGO CHICKEN
Enjoy quick, easy and saucy One-Pan Orange-Mango Chicken. This orange-mango chicken is a Healthy Living recipe with minimal cleanup but superior flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook 3-1/2 to 4 min. on each side or until done. Transfer chicken to plate; cover to keep warm.
- Add onions and orange juice to skillet; bring to boil. Simmer on medium heat 2 min., stirring occasionally to scrape browned bits from bottom of skillet.
- Whisk cornstarch, sugar and dressing until blended. Add to skillet; cook and stir 30 sec. or until thickened. Add chicken (with juices) and orange slices; cook 1 min. or until chicken is heated through.
- Place chicken on platter; top with orange slices and sauce. Sprinkle with parsley.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 60 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 25 g
MANGO HONEY CHICKEN WITH MANGO SLICES
Steps:
- Preheat oven to 450 degrees F.
- For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes.
- Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken.
- Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.
MANGO CHICKEN - RESTAURANT STYLE
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
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
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- Add soy sauce and 1 teaspoon cornstarch to medium bowl and stir to blend. Add chicken pieces and stir to coat with the marinade. Set aside for about 10 minutes.
- To make the sauce, add orange juice, rice wine or vodka, hoisin sauce, sugar, chili sauce, and garlic to a 2-cup measure. Stir to blend and dissolve the sugar.
- Start heating your large, nonstick frying pan or wok over high heat. Once it's hot, add oil and swirl pan to coat the bottom well. Add the chicken and marinade mixture and stir-fry until chicken is cooked through (about 4 minutes).
- Add orange juice sauce and bring the mixture to a gentle boil. Stir in the cornstarch mixture, green onions, and mango. Stir-fry, stirring constantly, until the sauce thickens (about 20 seconds).
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