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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground mace |
4 skinless, boneless chicken breast halves - cut in half lengthwise |
salt and pepper to taste |
1 tablespoon vegetable oil |
1/4 cup chopped pecans |
Directions:
1. 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.
2. 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.
3. To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.
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