Chickenwithmangoandasparagus Recipes

CHICKEN WITH MANGO AND ASPARAGUS

Steps:

• Place the cubed chicken in a bowl.
• Add the egg white, cornstarch, vodka, and canola oil.
• Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
• Combine the white wine, soy sauce and chicken stock in a pitcher.
• Heat a large non stick skillet and spray it with cooking oil.
• Add the marinated chicken and cook over high heat until lightly browned.
• Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
• Slowly stir in the liquid and bring to a boil so that the sauce thickens.
• Lower the heat and stir in the mango.
• Cook until heated through.
• Good served over basmati rice.

CHICKEN PARAGON (MANGO CHICKEN)

Steps:

• Combine orange juice and yogurt.
• Wash chicken and marinate in yogurt mixture.
• Prep time of 3 hours is a guess for minimal marinating time.
• Preferably I would marinate overnight.
• Grill chicken on BBQ until thoroughly cooked, braising often with remaining yogurt mixture.
• Chop mango, red& green peppers, and onion into small pieces, combine with minced garlic.
• When Chicken is done, combine mango mixture and remaining yogurt mixture and pour over chicken.
• Cook rice according to package directions.
• Serve rice with chicken.
• You can use some of the sauce on the rice too if desired.

MANGO SALSA CHICKEN STIR-FRY & ASPARAGUS

Steps:

• To make the salsa combine:.
• mango,salsa,peach nectar and soy sauce.
• and cook on simmer for 15 minutes. Set aside.
• Cube the chicken and pat dry. Into a plastic bag place the flour,salt & pepper. Add the chicken and shake to coat well.
• Into a large fry pan,place the oil and heat to medium. Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone. Add the reserved salsa mixture and the asparagus,cover and cook on low heat for 15 minutes.
• Serve over rice. Serves 4.

SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS

Steps:

• Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.

CHICKEN PINWHEELS TOPPED WITH MANGO SALSA AND SERVED WITH SAUTEED ASPARAGUS SPEARS AND BACON CRUMBLES

Steps:

• In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
• Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
• Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken.
• In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.