Triple Mango Chicken
Elevate your weeknight dinner with the irresistible flavors of Triple Mango Chicken—a vibrant, tropical-inspired dish that features juicy chicken breasts infused with the natural sweetness of ripe mango. This recipe delivers a triple dose of mango goodness, using fresh diced mango, tangy mango juice, and rich mango chutney to create a luscious, flavor-packed sauce that perfectly complements the savory chicken. Enhanced with garlic, ginger, and a zesty touch of lime, this dish achieves the perfect balance of sweet, tangy, and savory in every bite. Ready in just 40 minutes, it’s a quick and satisfying option for busy evenings. Serve it over a bed of fluffy rice for an unforgettable meal that’s as visually appealing as it is delicious. Perfect for anyone craving a tropical escape, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large ripe mango, peeled and diced
- 0.5 cup mango juice
- 0.25 cup mango chutney
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped
- 4 cups cooked rice (optional, for serving)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until they are golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Add the diced mango, mango juice, mango chutney, lime juice, and soy sauce to the skillet. Stir to combine and bring the mixture to a simmer.
Return the chicken breasts to the skillet, spooning some of the mango sauce over them. Cover and simmer for 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the mango sauce to thicken it. Continue cooking for 1-2 minutes until the sauce is glossy and thickened.
Garnish the chicken with freshly chopped cilantro before serving.
Serve the Triple Mango Chicken over a bed of cooked rice, if desired, and enjoy!
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 334.4 g | 122% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 92.2 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2825 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
