- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.4
- Total Fat: 8.7 g
- Cholesterol: 65.7 mg
- Sodium: 462.9 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.0 g
- Protein: 27.5 g
Spicy Mango Chicken (omg, make plenty!)Submitted by: SEAGIRLRUN
IntroductionI created this recipe after we got tired of driving 30 miles to a local favorite! This one is probably healthier anyway.
Double the recipe because you will want to eat it again tomorrow! I created this recipe after we got tired of driving 30 miles to a local favorite! This one is probably healthier anyway.
Double the recipe because you will want to eat it again tomorrow!
Canola Oill, 2 tbsp (remove)
Sesame Oil, 1 tbsp (remove)
Chicken Breast, no skin, 24 ounces
Flour (optional), 2 Tablespoons
Mangos, 2 fruit, skinned and chopped into 1" pieces, about 2 cups (Frozen mango chunks also works great!)
Green Green Pepper, 1 large cut into strips
Red Bell Pepper, 1 large, cut into strips
Onions, raw, 1 med. sliced
Jalepenos, 2 sliced (seeds removed optional if you want it with less heat)
Garlic, 3 cloves, minced or 2 teaspoons
Fresh Basil, about 10 leaves, shredded
Sauce: (if you don't have all these, just use what you have until it tastes salty/sweet!)
1/4 Cup Dark corn syrup
*Soy Sauce, .5 tbsp (optional)
Kikkoman Lite Teriyaki Sauce, 1/8 cup
Classic StirFry Sauce-1tbsp, 1/8 Cup
Serve with Jasmine enriched long grain rice, Mahatma, cooked, about 3 cups for 1/2 cup servings
Chop mango and set aside.
In another bowl, place onion, bell pepper and jalepeno.
Heat canola oil in a wok. add chicken and cook, stirring occasionally until browned and cooked thoroughly. You may have better results to cook the chicken in batches. You can also use chicken broth to save fat if desired.
When all the chicken is cooked, add the garlic and sesame oil. Stir. Add vegetables and continue to cook another 5 minutes until softened slightly. Add mango and basil leaves and cook 2 more minutes.
Remove from heat, pour the sauce over all and stir to coat.
Serve with Steamed Jasmine Rice.
Makes about 6 servings - about 1 cup each, with 1/2 cup of Rice each
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Member Ratings For This Recipe
A little salty, and too much sauce for the amount of rice I made, next time will drop down the amount of sauce make about 1/2 as much - 9/22/10
Reply from SEAGIRLRUN (9/16/11)
Gosh, you are so right! I'm so sorry, I usually make a double batch, oops! I have changed the recipe to reflect the portion. Thanks for mentioning this and trying the recipe!