Mango Sweet Chili Chicken Recipes

MANGO CHILE CHICKEN

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 SALAD WITH CHILI LIME CHICKEN

Steps:

• Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
• Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
• Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
• You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.

MANGO SWEET CHILI CHICKEN

Steps:

• Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
• Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
• Preheat the oven to 450°F.
• Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
• Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
• Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
• Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
• Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.

SWEET AND SPICY MANGO CHICKEN

Steps:

• Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.
• Combine black pepper, cumin and paprika in a small bowl.
• Sprinkle mix over chicken.
• Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.
• Heat a little olive oil in a pan brown chicken on both sides.
• Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min's or until chicken is cooked through.
• Mango Sauce.
• Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min's or until sauce has thickened slightly.
• Remove and blend or process sauce to make a smooth puree like mixture.
• Serve chicken breasts drizzled with sauce.

MANGO CHICKEN WITH JASMINE RICE

Steps:

• Cook jasmine rice in unsalted water according to package instructions.
• Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
• Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
• Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
• Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
• Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.