Chicken with Curried Mango Sauce

READY IN: 40mins
Top Review by Crazycook in PA

This recipe came from Cooking Light magazine so I knew I would like it. It was wonderful! I didn't have any red bell pepper so I put in a little jar of pimentos and served it over brown rice. My husband raved over it! It's easy and quick to make.

Ingredients Nutrition

Directions

  1. Sprinkle chicken with 1/4 teaspoon salt.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add the chicken; cook 3 minutes on each side or until done.
  4. Remove from pan; keep warm.
  5. Heat 2 teaspoons oil in pan over medium-high heat.
  6. Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
  7. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
  8. Combine broth and cornstarch, and add to pan.
  9. Bring to a boil, and cook 1 minute, stirring constantly.
  10. Remove from heat.
  11. Stir in mango.
  12. Spoon rice onto each of 4 plates; top with chicken.
  13. Spoon sauce over chicken; sprinkle with green onions.

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