The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here’s my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, halved and sliced
- 2 mangos – peeled, seeded, and cubed
- 2 tablespoons lemon juice
- 1 tablespoon white sugar
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground mace
- 4 skinless, boneless chicken breast halves – cut in half lengthwise
- salt and pepper to taste
- 1 tablespoon vegetable oil
- ¼ cup chopped pecans
Directions:
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.
Preparation time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 4 – Yield: 4 servings
Nutrition:
Calories:330.8
