Best Chicken With Mango And Asparagus Recipes

CHICKEN WITH MANGO AND ASPARAGUS

Steps:

• Place the cubed chicken in a bowl.
• Add the egg white, cornstarch, vodka, and canola oil.
• Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
• Combine the white wine, soy sauce and chicken stock in a pitcher.
• Heat a large non stick skillet and spray it with cooking oil.
• Add the marinated chicken and cook over high heat until lightly browned.
• Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
• Slowly stir in the liquid and bring to a boil so that the sauce thickens.
• Lower the heat and stir in the mango.
• Cook until heated through.
• Good served over basmati rice.

CHICKEN PINWHEELS TOPPED WITH MANGO SALSA AND SERVED WITH SAUTEED ASPARAGUS SPEARS AND BACON CRUMBLES

Steps:

• In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
• Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
• Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken.
• In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.

SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS

Steps:

• Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS

Steps:

• Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
• Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
• Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
• Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
• Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
• Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
• Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
• Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

MANGO SALSA CHICKEN STIR-FRY & ASPARAGUS

Steps:

• To make the salsa combine:.
• mango,salsa,peach nectar and soy sauce.
• and cook on simmer for 15 minutes. Set aside.
• Cube the chicken and pat dry. Into a plastic bag place the flour,salt & pepper. Add the chicken and shake to coat well.
• Into a large fry pan,place the oil and heat to medium. Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone. Add the reserved salsa mixture and the asparagus,cover and cook on low heat for 15 minutes.
• Serve over rice. Serves 4.

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy