Lemon Ginger Chicken W Mango Mustard Seed Glaze Recipes

MANGO-MUSTARD GLAZED CHICKEN

Steps:

• Combine first 7 ingredients in a bowl; stir well with a whisk.
• Sprinkle chicken with salt and pepper.
• Heat a large non-stick skillet coated with cooking spray over medium heat until hot.
• Add chicken; cook 3 minutes on each side or until browned.
• Remove chicken from pan.
• Add mango mixture; bring to a boil.
• Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.

LEMON GINGER CHICKEN

Steps:

• Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
• Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
• Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
• Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
• Garnish with parsley and serve.

LEMON-GINGER CHICKEN W/ MANGO/ MUSTARD SEED GLAZE

Steps:

• 1. For marinade, combine ginger, garlic, chili powder and lemon juice. With sharp kitchen scissors, snip through skin to make deep cuts (all the way to the bone) on both sides of the drumstick. Add drumsticks and toss to coat evenly. Cover and refrigerate for 30 minutes and up to 4 hours.
• 2. For glaze, combine chutney and mustard seeds.
• 3. Grill over medium hot coals, turning every 3 minutes and brushing with glaze, until the chicken is opaque with no trace of pink at the bone - approximately 15 minutes.