Asian Mango Chicken Recipes
ONE POT MANGO CHICKEN RECIPE
Quick and easy mango chicken recipe, made with simple ingredients in one pot on stovetop in 30 minutes. Loaded with fresh mangoes and Asian sweet and sour sauce.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large nonstick pot or pan over medium high heat.
- Add chicken and sprinkle salt and pepper. Saute until golden brown. It does not have to be fully cooked.
- Add onion, garlic and saute for 1-2 minutes until fragrant.
- Add broth, honey, soy sauce, vinegar, red chili flakes and mix everything together.
- Add green peppers and half the mangoes and let it all simmer for 1-2 minutes.
- Pour the dissolved cornstarch and continue cooking, uncovered, until sauce thickens to your desired consistency.
- Mix in the remaining mangoes and garnish with thinly sliced green onions, if you like. Enjoy!
Nutrition Facts : Calories 334 kcal, Carbohydrate 19 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 873 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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
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).
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