Mango-Pecan Chicken recipe

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Ingredients

1 tablespoon vegetable oil
1 onion, halved and sliced
2 mangos - peeled, seeded, and cubed
2 tablespoons lemon juice
1 tablespoon white sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon ground mace
4 skinless, boneless chicken breast halves - cut in half lengthwise
salt and pepper to taste
1 tablespoon vegetable oil
¼ cup chopped pecans

Nutrition Info

330.8 calories
carbohydrate: 25 g
cholesterol: 67.2 mg
fat: 14.9 g
fiber: 3.1 g
protein: 26 g
saturatedFat: 2.4 g
servingSize: -
sodium: 61.8 mg
sugar: 20.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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