Best Honeyed Mango And Chicken Saute With Toasted Cashews Recipes

CASHEW MANGO GRILLED CHICKEN

Cashew Mango Grilled Chicken image

This sweet and nutty chicken hits all the right spots for taste, speed and family appeal. On a rainy day, you can bake it, then finish it under the broiler. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup mango chutney, chopped
1/4 cup cashew butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
8 boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 large mango, peeled and thinly sliced
1/3 cup lightly salted cashews, chopped
Additional mango chutney, optional

Steps:

Mix together first 4 ingredients until blended., Sprinkle chicken with salt and pepper flakes; place on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 170°, 6-8 minutes per side, brushing with chutney mixture during the last 5 minutes. Serve with mango; top with cashews and, if desired, additional chutney.

Nutrition Facts : Calories 308 calories, Fat 16g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 537mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BLACK PEPPER CHICKEN THIGHS WITH MANGO, RUM AND CASHEWS

Black Pepper Chicken Thighs With Mango, Rum and Cashews image

Pairing spicy chilis and sweet mango in salsa is a classic. Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 teaspoon light brown sugar
1 1/2 teaspoon black pepper
Pinch cayenne
1/4 cup olive oil
1/2 cup salted cashews
1 3/4 pound boneless, skinless chicken thighs, cut into 2-inch chunks
1 teaspoon kosher salt
1/4 cup finely chopped scallions
2 tablespoons chopped cilantro stems
3 garlic cloves, finely chopped
2 tablespoons dark rum
1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)
1 to 1 1/2 teaspoons cider vinegar, to taste
1/3 cup chopped fresh cilantro leaves

Steps:

In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 6 grams, Sodium 665 milligrams, Sugar 13 grams, TransFat 0 grams