Mango-Pecan Chicken

Mango-Pecan Chicken

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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

30 m {{adjustedServings}} servings 331 cals
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Nutrition

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  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

8
  1. 9 Ratings

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A little info on mangoes: For North Americans, probably the closest similar fruit (but NOT close in flavor) is the peach. A ripe mango should have about the same consistency as a ripe peach. And...

This was really tasty. I felt the pecans werent truly necessary, nor the mace seasoning, but it was delicious. I really enjoyed it!

not too bad. i forgot to put the pecans on, so i don't know if that would have hurt or helped our rating. but it was good and different!