Best Soy Marinated Chicken Breast With Watercress Pasta Salad And Mango Lime Purée Recipes

WATERCRESS AND MANGO SALAD

Steps:

• Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
• Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

WARM SHREDDED CHICKEN SALAD WITH MANGO CHILE SALSA

Steps:

• For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil, and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

SOY-MARINATED CHICKEN BREAST WITH WATERCRESS-PASTA SALAD AND MANGO-LIME PURéE

Steps:

• Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

EASY SOY SAUCE MARINATED CHICKEN

Steps:

• Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar.
• Put chicken pieces into the mixture and refrigerate for an hour or two.
• When ready cook peppers and mushrooms in 1 tablespoon oil.
• Remove from skillet and cook chicken pieces in 3 tablespoon oil.
• When the chicken is cooked, add water to it and stir to thicken.
• Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.

MANGO-LIME CHICKEN BREASTS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
• Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.

GRILLED SOY-LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, soy sauce, and oil in a bowl. Place chicken breasts on a work surface between two layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.
• Place chicken breasts in a resealable plastic bag or glass baking dish. Pour marinade into bag or over chicken in dish. Refrigerate at least 3 hours or overnight.
• Heat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken until cooked through, about 3 minutes per side. Shred or slice chicken, and serve with lettuce leaves and herbs on the side. See the top left tin image for reference.

CHICKEN AND PASTA IN A MANGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
• Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
• Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
• Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

SOY AND GARLIC MARINATED CHICKEN

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.