Mango-Pecan Chicken

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.

Step: 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.

Step: 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.

Step: 3

To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

Per Serving: 331 calories; protein 26g; carbohydrates 25g; fat 14.9g; cholesterol 67.2mg; sodium 61.8mg.

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