Thursday, April 24, 2008

Thursday night dinner...

Dan and I were driving past a produce warehouse and I stopped to send him in for a few things. Out he comes with a case of mangoes. There were about 13 in the box and he got them for 3.99 it was a great deal, after loading in the mangoes he goes back in the store and comes back with strawberries and two watermelons. Dan is surely victim to impulse buys at the grocery store.
Anyway, here I am a week later with 10 mangoes that are ready (really ready) to be eaten. So here is the recipe I am using for tonight to attempt to get the 3.99 out of my mango purchase. Feel free to give it a try if you are feeling adventurous. I saw in some other recipes to add some coconut milk. If I make it to the store, I am going to toss some in to see how it tastes.

Mango Chicken

Ingredients:

  • 3/4 lb boneless, skinless chicken breast, sliced
  • 1 1/2 t soy sauce
  • 1/4 t salt
  • pinch white pepper
  • 1 t Cornstarch
  • 2 t cider vinegar
  • 1 1/2 t ketchup
  • 2 T water
  • 1 T thai sweet chili sauce (for mild heat)
  • 1/2 medium green bell pepper, sliced
  • 1/2 medium red bell pepper, sliced
  • 1 T grated ginger
  • 1 t garlic
  • 1/2 C onion sliced
  • 2 large mangoes, peeled, pitted, thinly sliced
Preparation:

Combine chicken and marinade ingredients (soy sauce, salt, pinch white pepper, and cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (cider vinegar, ketchup, water and chili sauce) and set aside.
In non-stick skillet or wok, coat with pan spray, add chicken and garlic and ginger stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish cilantro and serve.

Each serving includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.

4 comments:

Buffy said...

Mango Chicken is one of Rich's favorite dishes from the Mandarin Restaurant in Bountiful. Your recipe didn't use all 10 mangos - what did you do with the other 8??

Trish in Texas said...

Hey! How cool that you now have a blog! I was just reading through Jodee's and found you guys listed. It's been a long time! I hope you and Dan and your cuties are doing well. Maddy still talks about Reagan and how much fun they used to have together. We'd love it if you guys came to visit the next time you have a break. See you again soon in blogland!
Love, Trish

Nicole said...

I of course expanded the recipe to use 4 mangoes and we ate one while we were cooking. So, 10 mangos minus 4 for dinner, 1 for a snack... that means just 5 to go. help! Maybe mango mango sorbet is next...

JoDee said...

mmmmmm ... Sounds yummy. mango chicken and mango sorbet...