Thai Mango Chicken Recipes
THAI MANGO CHICKEN
This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.
Provided by Julie F
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
- Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
- Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.
Nutrition Facts : Calories 273.1, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 87.3, Carbohydrate 8.8, Fiber 0.9, Sugar 7.7, Protein 19.9
THAI MANGO CHICKEN
Make and share this Thai Mango Chicken recipe from Food.com.
Provided by Sandyg61
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
THAI MANGO CHICKEN SALAD
Steps:
- Preheat your oven to 350 F, or warm up your grill.
- Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
- Add a little water to the bottom of the pan to keep from drying out.
- Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
- When chicken is cool enough, slice into bite-size pieces.
- Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
- Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
- To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
- Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
- Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
- Serve right in the salad bowl or portion out into individual bowls.
Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g
More about "thai mango chicken recipes"
THAI MANGO CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
5/5 (63)Total Time 35 minsCategory DinnerCalories 449 per serving
THAI MANGO CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (86)Total Time 50 minsCategory Entree, DinnerCalories 831 per serving
THAI MANGO CHICKEN | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
4.1/5 (8)Category AuthenticCuisine ThaiTotal Time 1 min
10 BEST THAI MANGO CURRY RECIPES | YUMMLY
From yummly.com
THAI MANGO CHICKEN CURRY - FANTASTIC SOUTH EAST ASIAN RECIPES
From cookingtoentertain.com
Cuisine Asian, South East Asian, Thai, ThailandTotal Time 40 minsCategory Dinner, Lunch, Main Course, Main DishCalories 541 per serving
- In a pan on high heat add the oil and chicken pieces. Sprinkle salt and red chili flakes and fry until lightly browned, but not fully cooked through. Remove and place in a bowl to rest. Pour off all but a tablespoon of remaining oil/fat mixture.
- Into the hot fat/oil mix add in the curry paste and stir it in. It will sputter so just be prepared. Once the paste has fried for 15-20 seconds, add in the shallot and ginger and stir that in. Let fry for 45 seconds or so until very fragrant.
- Add in the mango pieces and stir the pan. Fry until the edges of the mango slightly caramelize, about 1-2 minutes. Then add in the coconut milk. Stir the pan until the milk mixes with the sauce forming a homogenous curry.
- Move the contents of the pan to a blender and let blend until smooth. Pour contents back into pan and lower the heat to medium.
SLOW COOKER THAI MANGO CHICKEN - FLAVOUR AND SAVOUR
From flavourandsavour.com
4.8/5 (5)Total Time 15 minsCategory Entrée/Main DishCalories 281 per serving
- Place all Mango Sauce ingredients in a food processor. Process until almost smooth, leaving a few chunks.
- Place chicken pieces in the slow cooker, pour the mango sauce on top and cook on High for 2 - 3 hours or on Low for 5 - 6 hours. (Time will depend on your slow cooker.) Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F.
- Place the chicken on the trivet inside the Instant Pot bowl, pour the sauce over top. Press the Manual button and set the time for 10 minutes, then use Natural Release for 5 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F. If the chicken is not cooked, select the Sauté function and let it cook a little longer.
THAI MANGO CHICKEN - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
Cuisine ThaiCategory MainServings 4Total Time 30 mins
- In a blender, add sauce ingredients: chopped mangoes, chili sauce, rice vinegar, soy sauce, fish sauce, lime zest, lime juice, ginger, garlic, and turmeric. Blend until smooth. Add a little sugar if too sour or more chili sauce to add spice.
- In a large bowl, combine flour and salt. Add the chicken slices and coat well. In a wok or large pan, heat oil over medium high heat. Once thoroughly heated, fry coated chicken slices until cooked through, 3-5 minutes per side. Remove to towel lined plate.
- Clean out wok and reheat to medium high heat. Add the red pepper slices and blended mango sauce. Bring the sauce to a low boil and reduce to medium low heat. If too thick, add 3-4 tablespoons coconut milk. Continue to simmer until red pepper just begins to soften, 3-4 minutes.
- Gently stir in chicken slices and add cubed mango if desired. Simmer until chicken is heated through.
THAI MANGO CHICKEN - EASY CHICKEN RECIPES
From womansday.com
Cuisine ThaiTotal Time 20 minsServings 4Calories 228 per serving
- Put 1/2 cup of the mango and the sauce in a food processor or blender and process until smooth.
THAI MANGO CHICKEN - 30 MINUTES OR LESS
From chefsnotes.com
5/5 (1)Servings 4Cuisine ThaiCategory Main Course
THAI MANGO CHICKEN STIR FRY RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.5/5 (21)Total Time 30 minsCategory Main DishCalories 403 per serving
- Heat the peanut oil in a wok or heavy bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove from pan and set on paper towel.
- Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
MANGO CHICKEN CURRY RECIPE (EASY & HEALTHY) | GET INSPIRED ...
From getinspiredeveryday.com
Cuisine ThaiTotal Time 40 minsCategory Dinner
- Start by prepping all the ingredients. Then preheat a large 10-12″ skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom.
- Add the cubed chicken thighs to the pan and sauté until browned and done in the center. Remove the chicken from the pan and set it aside.
- Next add the remaining tablespoon of oil to the pan long with the onion, garlic, and ginger. Lower the heat to medium-low and cook until lightly browned and softened, 4-5 minutes.
- Add the curry paste to the onion mixture and stir to combine, then add the bell pepper and lime leaves. Blend the coconut milk and 2 cups of the mango together until smooth, then pour it into the pan. Bring the curry to a boil over medium high heat, then lower the heat to maintain a simmer.
THAI MANGO CHICKEN - CLOSET COOKING
From closetcooking.com
Reviews 23Total Time 35 minsServings 2
THAI MANGO CHICKEN SOUP - MANGO.ORG
From mango.org
Cuisine ThaiCategory Chef Creation, Soup
THAI MANGO CHICKEN SALAD RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ThaiCategory SaladsServings 4Total Time 1 hr 45 mins
MANGO RECIPES FROM THE THAI KITCHEN
From thespruceeats.com
Author Darlene Schmidt
THAI MANGO CHICKEN RECIPES
From tfrecipes.com
THAI RECIPES
From pinterest.ca
THAI MANGO CHICKEN RECIPE - LET'S EXPLORE: FOOD... PLACES ...
From weexplorefoodplacespeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #asian #chicken #meat
You'll also love