Spicy Mango Chicken (omg, make plenty!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Canola Oill, 2 tbsp (remove)Sesame Oil, 1 tbsp (remove) Chicken Breast, no skin, 24 ouncesFlour (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 stripsRed Bell Pepper, 1 large, cut into stripsOnions, raw, 1 med. slicedJalepenos, 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 cupClassic StirFry Sauce-1tbsp, 1/8 Cup Serve with Jasmine enriched long grain rice, Mahatma, cooked, about 3 cups for 1/2 cup servings
Slice chicken into small thin pieces which will cook quickly. Place chicken pieces in a bowl. Salt and pepper the chicken. Sprinkle flour over it and stir to coat. (The flour is entirely optional, it's just as good without flour and you'll save a few calories).
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
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
Nutritional Info 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
Member Reviews
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BLAANBR
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!