Orange Mango Chicken Recipes

ORANGE-MANGO CHICKEN RECIPE

Steps:

• Mix spices; sprinkle over both sides of each breast.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Meanwhile, cook couscous as directed on package, omitting salt and oil. Combine remaining ingredients.
• Spoon couscous onto platter; top with chicken. Cover to keep warm. Add mango mixture to skillet; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken.

ORANGE MANGO CHICKEN

Steps:

• Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
• Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

MANGO HONEY CHICKEN WITH MANGO SLICES

Steps:

• Preheat oven to 450 degrees F.
• For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes.
• Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken.
• Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.

MANGO CHICKEN

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).

ONE-PAN ORANGE-MANGO CHICKEN

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 3-1/2 to 4 min. on each side or until done. Transfer chicken to plate; cover to keep warm.
• Add onions and orange juice to skillet; bring to boil. Simmer on medium heat 2 min., stirring occasionally to scrape browned bits from bottom of skillet.
• Whisk cornstarch, sugar and dressing until blended. Add to skillet; cook and stir 30 sec. or until thickened. Add chicken (with juices) and orange slices; cook 1 min. or until chicken is heated through.
• Place chicken on platter; top with orange slices and sauce. Sprinkle with parsley.

MANGO CHICKEN

Steps:

• Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray.
• Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
• Remove from wok.
• Pour oil into hot wok.
• Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
• Push chicken from center of wok.
• Stir sauce; pour into center of wok.
• Cook and stir until thickened and bubbly.
• Return onion mixture to the wok.
• Add mango.
• Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
• Serve over hot cooked rice. Garnish with strips of lime peel, if desired.