THAI CHICKEN, MANGO & PINEAPPLE SALAD
I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."
Provided by Sooz Cooks
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
- In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
- Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
- Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1
THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
- Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
- Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.
THAI ROAST CHICKEN WITH MANGO & APPLE SALAD
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Provided by Sarah Cook
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
- Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
- Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
- When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.
Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
MANGO-PINEAPPLE CHICKEN TACOS
I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges
TYPICALLY TROPICAL MANGO CHICKEN
A dish I created for the RSC #8. It has it all, and you just need to serve it with rice and fried plantains. I made it several times before posting it and came to the conclusion that if I replaced the scotch bonnet with a green or red chili it is still a very good dish but it loses some of the taste sensation. I realize that it is sometimes difficult to obtain certain ingredients and that the heat of a scotch bonnet might not be to your taste, so please feel free to substitute if availability is a problem. Note that the raisins need to be soaked for several hours and this is not included in the prep time.
Provided by PetsRus
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak the raisins in the rum for a minimum of 4 hours or overnight.
- Mix the coconut with the milk, set aside.
- In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
- Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.
- Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
- Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
- Bring to the boil and simmer for 15 minutes.
- Then add the soaked raisins and the mango cubes.
- Heat through, add the lime juice and taste to check if you want to add more.
- Serve with rice and fried slices of plantain.
Nutrition Facts : Calories 568.1, Fat 24.4, SaturatedFat 8.7, Cholesterol 79.6, Sodium 255.8, Carbohydrate 52.8, Fiber 5.5, Sugar 33.3, Protein 30.4
HAITIAN MANGO CHICKEN
Make and share this Haitian Mango Chicken recipe from Food.com.
Provided by Ambervim
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts to 1/4 inch thick.
- Saute with green pepper in butter. Remove chicken from skillet. Add bouillon, pureed mango, orange juice, water, sherry and ginger.
- Stir and simmer 5-10 minutes until sauce thickens.
- Return chicken to skillet with cubed mango. Heat through.
- Serve with rice.
Nutrition Facts : Calories 743.9, Fat 20.4, SaturatedFat 7.8, Cholesterol 108.2, Sodium 385, Carbohydrate 97, Fiber 3.2, Sugar 17.2, Protein 38.1
THAI MANGO CHICKEN
This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.
Provided by Julie F
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
- Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
- Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.
Nutrition Facts : Calories 273.1, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 87.3, Carbohydrate 8.8, Fiber 0.9, Sugar 7.7, Protein 19.9
THAI ROAST CHICKEN WITH MANGO & APPLE SALAD
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Provided by Sarah Cook
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
- Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
- Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
- When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.
Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
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
PINEAPPLE-MANGO CHICKEN
Combining pineapple, mango and spices makes a sauce for chicken that is such a unique recipe and a favorite of so many friends and family. We like to grill the chicken with vegetable kabobs. -Kim Waites, Rutherfordton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.
Nutrition Facts : Calories 350 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 4g fiber), Protein 30g protein.
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